Into the Wild – From Forest to Table from October 2 to 5, 2026

INTO THE WILD

With INTO THE WILD, we turn our focus back to what everything begins with: product, origin, and the moment cooking is reduced to its essence. Fire, game and landscape meet craftsmanship, and perspectives from different parts of the world.

It’s about flavour with depth. About techniques that feel elemental yet are deeply considered. And about how closeness to nature shapes a distinct way of cooking.

A weekend that is reduced, and, because of that, revealing.

With:

James Lowe (Lyle’s, London)

Few chefs have shaped modern British cuisine as profoundly as James Lowe. At his Michelin-starred restaurant Lyle’s, he has built a cuisine rooted in seasonality and a deep connection to nature. Wild plants, exceptional producers and an instinct for simplicity have made his work one of the defining voices in European gastronomy.

Edoardo Tilli (Podere Belvedere, Tuscany)

Edoardo Tilli lives and cooks on his farm in Tuscany, where vegetables, herbs, livestock and game all come from the surrounding landscape. His cuisine is honest, elemental and deeply rooted in place – a powerful expression of how closely food and origin are connected.

Elena Reygadas (Rosetta, Mexico City)

Elena Reygadas is one of the most influential chefs of her generation. In 2023, she was named The World’s Best Female Chef by The World’s 50 Best Restaurants. At Rosetta, she combines Mexican culinary traditions with remarkable elegance, technical precision and a profound respect for regional ingredients.

Álvaro Clavijo (El Chato, Bogotá)

With El Chato, Álvaro Clavijo has helped place Colombia firmly on the global culinary map. His restaurant is part of The World’s 50 Best Restaurants and has long been regarded as one of Latin America’s leading dining destinations. His cuisine is creative, uncompromising and deeply inspired by Colombia’s landscapes and ingredients.

Prin Polsuk (Samrub Samrub Thai, Bangkok)

Prin Polsuk’s Samrub Samrub Thai has been awarded a Michelin star and is regularly featured in Asia’s 50 Best Restaurants. Through historic recipes, meticulous craftsmanship and exceptional ingredients, he preserves and reinterprets the traditions of Thai cuisine.

Sophia Massarella (Polentina, London)

Sophia Massarella is one of the most exciting young chefs in the UK. At Polentina, she champions a fiercely seasonal approach that brings together her Italian roots and contemporary British cooking. Her work is defined by outstanding produce from small-scale growers and a refined, understated style.

Pasha Demin (Boreal, Helsinki)

At Boreal, Pasha Demin brings a fresh perspective to Nordic cuisine with precision and restraint. Wild herbs, mushrooms, fish and the flavours of the northern forests define his cooking, making him one of the most exciting voices in contemporary Scandinavian gastronomy.

Fabio Delledonne (Agazzano, Italy)

Fabio Delledonne’s cooking is deeply rooted in the landscape of northern Italy. Working with fire, game and regional ingredients, he combines traditional techniques with a contemporary approach and has become one of the most exciting representatives of a new generation of Italian chefs.

FRIDAY, OCTOBER 2

• from 4 pm Arrival and welcome drink
• 7 pm Rote Wand evening menu

SATURDAY, OCTOBER 3

• 7.30–10.30 am Breakfast
• 8 am Activity program
• 10 am Ride with the Zuger Bergbahn
• Hike to Skyspace by James Turrell
• Hike back to the Rote Wand
• Late lunch on the terrace
• 7 pm Aperitif followed by Dinner Roulette

SUNDAY, OCTOBER 4

• 7.30–10.30 am Breakfast
• 8 am Activity program
• 12.30 pm talk with the chefs
• Followed by reception and finger food, welcome and introduction of the chefs
• 2–5 pm Live cooking festival with various food stations
• from 4 pm Dessert lounge
• 8 pm Fondue evening with the chefs

MONDAY, OCTOBER 5