At Food Unplugged, indulgence, creativity and authenticity take centre stage: the food is cooked without electricity or gas, instead relying on traditional, authentic and regional preparation methods. Local culinary artists conjure up culinary masterpieces with passion and skill and spoil guests to the highest level.
From 13 to 15 June 2025, the Fürenalp-Bahnen barbecue area will be transformed into an outdoor kitchen for connoisseurs. The following highlights await you at Food Unplugged:
Everything you need to know about the Forest Dinner:
17:55 h | Departure of the last free public shuttle from the station to the barbecue area at the Fürenalp cable car with the EAB. |
18:15 h | Welcome and aperitif (no consumption possible beforehand) |
18:45 h | Placement of guests, start of drinks service |
19:00 h | Start Food Unplugged |
23:00 h | 1st shuttle (extra course) back to the station |
23:30 h | 2nd shuttle (extra course) back to the station |
17:55 h | Departure of the last free public shuttle from the station to the barbecue area at the Fürenalp cable car with the EAB. |
18:15 h | Welcome and aperitif (no consumption possible beforehand) |
18:45 h | Placement of guests, start of drinks service |
19:00 h | Start Food Unplugged |
23:00 h | 1st shuttle (extra course) back to the station |
23:30 h | 2nd shuttle (extra course) back to the station |
In the evening, they will spoil you with refined courses at the Forest Dinner. In the afternoon, you can try your way through their delicacies at the Wood Food. Find out more about the talents of the Forest Kitchen:
A food journey through forests, meadows, streams and mountains. Presenting the honesty of produce while exploring and preserving the flourishing flavors of nature. An ever changing menu with its roots in the north and its heart in the Swiss alps.
Storytelling through taste.
From heart to heart
A special kind of gourmet experience awaits you in the Spannort Restaurant. A young, bright service team guides you through creative menu compositions made from fresh, regional products with a lot of charm and mischievousness. Here you can feel, taste and see the love of detail. The cosy rooms with lots of wood and the small terrace on the village street invite you to linger and enjoy.
Our chef, Filip Bjelke has a real love for local ingredients and nature. Before joining us in Engelberg, he gained experience in various restaurants around the world, always focussing on using seasonal produce and supporting local suppliers.
In the cosy restaurant, refined dishes are lovingly and carefully prepared for you. Only regional and seasonal ingredients are used, with a preference for local produce. Down-to-earth dishes are combined with surprising elements, preferably from French cuisine, to create exquisite culinary delights.
YOU ARE WHAT YOU EAT. True to this statement, we present the finest dishes in the Wirtschaft zum Schweizerhaus, which are prepared in our kitchen with market-fresh and, where possible, local produce. Our head chef always knows how to combine fresh ingredients in such a way that our dishes are surprisingly exciting and the smells and tastes delight the nose, palate and stomach in a variety of ways.
On 1 June 2024, Benjamin Schmidt will take over the reins in the kitchen at Hotel St. Josefshaus. He is no stranger to Engelberg. His trademark: He effortlessly manages the balancing act between traditional, innovative and modern cuisine. Benjamin Schmidt loves to prepare culinary delights with fresh and, above all, regional products.
The new, cozy bistro on Trübsee cooks with a lot of creativity, joy and passion. The team led by Swedish chef Nico Lundgren impresses with innovative fusion cuisine inspired by Alpine and maritime influences. The presentation of the dishes invites the senses to immerse themselves in a world of taste and aesthetics.
The restaurant on the Engelberg golf course not only offers seasonal and regional specialities and exquisite wines, but also a spacious sun terrace with a view of the fascinating mountain world. In combination with the creations of the kitchen team, the concept of enjoyment becomes a true way of life here.
To accompany your meal, they will spoil you with harmonious pairings at the Wald Dinner and with refreshing drinks at the Wood Food afternoon. Read more about our talents with grapes:
Brunnerweinmanufaktur is a young winery on Lake Sempach. With unconcern, a lot of know-how and entrepreneurial courage, we create extremely cheeky wine combinations in addition to the wine classics.
The young winemaking duo Kevin Studer and Denis Koch cultivate 6.5 hectares in the idyllic location of Kastanienbaum, Horw. In the immediate vicinity of Lake Lucerne and the city of Lucerne, fresh, straightforward and aroma-intensive wines are produced here. At Weinbau Ottiger, the tried-and-tested holds its own, the passion for Pinot Noir is further developed and new projects are realised.
Everything you need to know about Wood Food and the Food Market:
Visit the Waldbeizli from 11 am to 5 pm at the barbecue area by the Fürenalp cable car. From 11.30 am to 4 pm, you can enjoy snacks prepared exclusively for you by the chefs.
You don't need to register. Just drop by!
Visit the Waldbeizli from 11 am to 5 pm at the barbecue area by the Fürenalp cable car. From 11.30 am to 4 pm, you can enjoy snacks prepared exclusively for you by the chefs. Between the snacks, you can browse the food market with dozens of different local products!
You don't need to register. Just drop by!
At the food market on Sundays, they offer specially produced specialities and local products for sale.
The Trüb-Matter family lives together with their two children on the Spisboden organic farm above Engelberg. They run a 27-hectare farm with goats, cows, cattle and ponies. The production of regional beef and goat meat in accordance with Bio-Suisse guidelines is part of their business concept.
Let our passion for Switzerland's cheese culture and for small producers infect you! Discover cheese from Engelberg alpine farms, from regional village cheese dairies and our favourite cheeses from producers all over Switzerland. At our Molki Stans dairy, we produce our own cheese and dairy products from local milk. Our range is enriched with farm produce from the surrounding area, our own selection of wines and a few finds from Swiss food manufacturers.
We are a family business that has been brewing beers over an open fire in a copper kettle for six years. Whether we brew at home in the Obermatt, or at 1900 metres above sea level, e.g. on the Laucherenalp, as part of an event. No effort is too great for us to offer our guests an unforgettable brewing experience. We produce lagers, wheat beers, pale ale or a dark stout as well as our classic corn beer. Our beers are available in local restaurants and shops. Are you curious? See you soon at an event.
Hiäsigs is located in the Engelberg Valley, surrounded by imposing mountain peaks and snow-covered slopes. Here, the precious products of an organic farm are refined with natural ingredients. Food produced by hand preserves the genuine taste of local products for all to enjoy. Hiäsigs stands for authenticity, quality and the beauty of nature.
Just like last year, Food Unplugged 2024 was a huge success - here's a quick look back!
Whether organisation, infrastructure or on site: You can rely on our partners! A big thank you goes to...
