... and the winners 2026 are!
472 products, 148 producers, 6 Alpine countries: the ALP’26 international competition has demonstrated just how rich and diverse the culinary culture of the Alpine region is. An independent panel of experts tasted and assessed the submitted products in five categories, judging them on quality, regional character and innovation.
On Saturday evening, 7 November 2026, the best products and their creators were honoured at the Stans Theatre by culinary legend Anton Mosimann. Here are the winners:
Winners of the ‘Prix d’Excellence’
In each product category, our expert jury awards a ‘Prix d’Excellence’ to one product that has been awarded a gold medal. If 12 or more products have received a gold medal, only those products that have been awarded 20 points may be nominated for the ‘Prix d’Excellence’. The ‘Prix d’Excellence’ is awarded only to products for which a sufficient volume of sales can be guaranteed.
Winners of the ‘Gold’, ‘Silver’ and ‘Bronze’ medals
Each product entered is assessed by an independent panel of experts on a 20-point scale – according to criteria specifically defined for each of the five categories. Products scoring 17 points or more are awarded a medal. A maximum of 33 per cent of the products entered may be awarded a medal per judging panel.
Winner of the Innovation Award
Category E, Alcoholic Beverages
‘InCider’
Nidwaldner Edelsaft, 6370 Oberdorf / NW, Switzerland
“InCider” is an artisanal apple cider made from regional Nidwalden fruit – fermented using the cider method and deliberately positioned as a premium drink in itsown right. Nidwaldner Edelsaft applies this approach to local raw materials, thereby demonstrating how a traditional Alpine product can be reimagined with a focus on craftsmanship – without losing its origins.
The CULINARIUM ALPINUM Foundation is awarding the Innovation Prize for the first time as part of ALP’26. It recognises a product that reinterprets Alpine raw materials or traditions with a contemporary, innovative approach – thereby demonstrating how regional food culture can be further developed.
Winners of the ‘Best Producer’ award
Category A
Rossi Mattia
Chascharia Val Müstair, 7537 Münstair / GR, Switzerland
Category B
Bäckerei Konditorei Cafe Weber AG
Weber Rolf, 7260 Davos Dorf / GR, Switzerland
Category C
Forellen Jobst
Jobst Andreas, 9761 Greifenburg, Austria
Category D
Gru’Fruits
Lucas Crochon, 74540 Gruffy, France
Category E
Birraria Poschiavina SA
Davide Mutti, 7742 Poschiavo / GR, Switzerland
The ‘Best Producer’ award is presented in each product category to the producer who has submitted at least four products in that category and achieved the highest average score.