Gourmet Weeks | Nespresso

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From the 4th to the 25th November, 2018

NespressoGourmet Weeks

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When all flavours meet

Coffee as you’ve never tasted it before

The 6th edition of the Nespresso Gourmet Weeks will take place from November 4th to 25th this year. On this occasion, Nespresso and 25 renowned chefs will celebrate their shared passion for exceptional experiences somewhere near you. What if coffee were used as an ingredient?

Whether it's for an exclusive lunch or dinner, take a seat at the best tables in Switzerland and let yourself be amazed by the creativity and the subtle and surprising harmonies of coffee and haute cuisine. At your service: 21 Michelin stars and 331 Gault&Millau points.

Your taste buds will ask for more!

Each chef will delight you with a creative menu full of surprises for a high-end lunch or dinner. All for an exclusive rate: Fr. 70.- per person for lunch. Fr. 120.- per person for dinner (including Nespresso coffee, excluding drinks).

Book your table directly with our partner restaurants, by mentioning the words « Nespresso Gourmet Weeks ».

Bon appétit!

Choose your restaurant
Nespresso Gourmet Weeks
The Partner Chef
  • Arno AbächerliAuberge de la Croix Blanche
    Arno Abächerli
    1 Michelin star
    15 Gault&Millau points
    Our cuisine combines traditional and new in a harmonious, flavourful balance. The opportunities that nature and our food offer let me create unique dishes. These change and evolve – just like we do. Or perhaps precisely because of that?
    Auberge de la Croix Blanche
  • Bertrand Charles & Mike WehrleRestaurant RitzCoffier
    Bürgenstock Hotels & Resort
    Lake Lucerne
    Bertrand Charles & Mike Wehrle
    16 Gault&Millau points
    You can't have an amazing food culture without an amazing coffee culture: these two things belong together!
    Restaurant RitzCoffier
    Bürgenstock Hotels & Resort
    Lake Lucerne
  • Edgard BovierLa Table d’Edgard
    Lausanne Palace
    Edgard Bovier
    1 Michelin star
    18 Gault&Millau points
    Imagine for a moment… a journey to my Mediterranean kitchen… let your taste buds discover the fine Southern aromas, and enjoy the sun-kissed products that change with every season.
    My aim is to capture all of these authentic flavours, their delicacy, their colour, and revive them in as many different forms and textures as possible. Nespresso coffee makes it a point of honour to create unique aromas with their coffees of exceptional taste, just as I do with my olive oil. We're both guided by the same sensations and emotions.
    La Table d’Edgard
    Lausanne Palace
  • Stéphane DécotterdLe Pont de Brent
    Stéphane Décotterd
    2 Michelin stars
    18 Gault&Millau points
    We shouldn't forget that the aim of our profession is to please people. As Alain Chapel said, "the roots of my happiness lie in other people's stomachs!"
    Le Pont de Brent
  • Flavio FermiOsteria Tre
    Bad Bubendorf Hotel
    Flavio Fermi
    1 Michelin star
    16 Gault&Millau points
    I cook, I create, I produce, I indulge, I astound, I inspire! Finally, I am a doer: a chef has to put their heart and soul into the role of being a host!
    Osteria Tre
    Bad Bubendorf Hotel
  • Rolf FuchsRestaurant Panorama Hartlisberg
    Rolf Fuchs
    1 Michelin star
    16 Gault&Millau points
    The Nespresso Gourmet Weeks are something special. Different chefs dedicate themselves to the same theme but still remain true to themselves and their cooking philosophy. New creations and trends arise – an aspect that suits our orientation perfectly. We are a meeting place for joie de vivre with a broad culinary perspective and we let people experience enjoyment.
    Restaurant Panorama Hartlisberg
  • Damien GermanierRestaurant Damien Germanier
    Damien Germanier
    1 Michelin star
    17 Gault&Millau points
    In my restaurant, I aim to offer exceptional products, quality dishes, superior-quality waters and exceptional coffee. The quality and consistency of coffee led me to Nespresso without hesitation.
    Restaurant Damien Germanier
  • Tanja GranditsStucki
    Tanja Grandits
    2 Michelin stars
    18 Gault&Millau points
    Coffee aroma has opened hearts since time immemorial – coffee smells of home and that's what I and my guests like. Interesting people and a high-quality product make the collaboration a real joy!
    Stucki
  • Christoph HunzikerSchüpbärg-Beizli
    Christoph Hunziker
    13 Gault&Millau points
    The Nespresso Gourmet Weeks offer us an incentive to combine top gastronomy and exclusive everyday cuisine in a creative way. In our restaurant Schüpbärg-Beizli we live out the philosophy: Not simply good, but simple things done especially well. Selected ingredients, and seasonal and regional produce are keywords for us. This includes enjoying excellent coffee: It’s usually the guests’ final impression of a restaurant.
    Schüpbärg-Beizli
  • Serge LabrosseLa Chaumière
    La Table du 7
    Serge Labrosse
    1 Michelin star
    15 Gault&Millau points
    A generous portion has never prevented creativity!
    La Chaumière
    La Table du 7
  • Reto LampartLampart's
    Reto Lampart
    2 Michelin stars
    17 Gault&Millau points
    Coffee aromas are like the Arabian Nights – mysterious, enchanting and infinitely rich.
    Lampart's
  • Patrick Mahlerfocus
    Park Hotel Vitznau
    Patrick Mahler
    17 Gault&Millau points
    For me, coffee means pleasure. Starting the day, relaxation, quality of life and enjoying the moment.
    At focus restaurant we want to make the simple yet precious nature of coffee a part of everyday life.
    Just like at Nespresso, we rely on the best possible ingredients and products. Combining them in the most natural, creative and delicious way possible is our passion and something we attach the highest importance to every day.
    focus
    Park Hotel Vitznau
  • Silvia ManserRestaurant Truube
    Silvia Manser
    1 Michelin star
    16 Gault&Millau points
    Whether it’s as a pick-me-up in the morning, to relax after a meal,
    to keep energy levels up when cycling or to get ready for a late evening at work – for me, a fine espresso is the perfect way to round off a successful day.
    Restaurant Truube
  • August MinikusMammertsberg
    August Minikus
    1 Michelin star
    17 Gault&Millau points
    For me, the aroma of freshly-ground coffee represents freedom and open-mindedness.
    I find myself using this luxurious ingredient in my dishes, time and time again.
    In Mammertsberg, we celebrate indulgence and hospitality, and for me, that goes hand-in-hand with a good coffee.
    Mammertsberg
  • Heiko NiederThe Restaurant
    The Dolder Grand
    Heiko Nieder
    2 Michelin stars
    19 Gault&Millau points
    Excellent coffee and top gastronomy go hand-in-hand, in that the most important thing we need in a gourmet restaurant are products of the highest quality, which is why I also need the highest quality coffee.
    The Restaurant
    The Dolder Grand
  • Maryline NozahicLa Table de Mary
    Maryline Nozahic
    1 Michelin star
    16 Gault&Millau points
    Take a mouthful,
    Close your eyes,
    And let your taste buds revel in the sensations.
    La Table de Mary
  • Marko PrüstelRestaurant Taggenberg
    Marko Prüstel
    14 Gault&Millau points
    Coffee accompanies us throughout the day. For me, it’s part of my morning ritual, in the afternoon a chance to reflect for a moment, and in the evening the perfect way to end a meal.
    At Taggenberg restaurant, our food is honest, to the point and with a rounded flavour. Accompanied by a great Nespresso coffee and our philosophy: Taggenberg.
    relax, enjoy and feel good
    Coffee means all-round perfection, both in the morning and in the evening.
    Restaurant Taggenberg
  • Fabian RaffeinerMeridiano
    Kursaal Bern
    Fabian Raffeiner
    1 Michelin star
    16 Gault&Millau points
    Being from South Tyrol, I know what truly delicious coffee tastes like. That's why I don't only enjoy it as a drink but also use it as a spice.
    Meridiano
    Kursaal Bern
  • Michel RothRestaurant Le Bayview
    Hotel President Wilson
    Michel Roth
    1 Michelin star
    18 Gault&Millau points
    Coffee is part of my daily life. It stimulates me and gives me the energy I need to face the challenges of every service with my team.
    It’s also one of my favourite secret ingredients when I create original recipes to surprise and delight our guests.
    I love the smell of coffee, its fine balance between bitterness and acidity.
    Through the menu on offer during these Nespresso Gourmet Weeks, our goal is to make our customers happy and hear them say "we had an amazing time!"
    Restaurant Le Bayview
    Hotel President Wilson
  • Domenico RubertoI Due Sud
    Hotel Splendide Royal
    Domenico Ruberto
    15 Gault&Millau points
    My goal in the kitchen is to nurture my guests, not just with food but with emotions.
    I Due Sud
    Hotel Splendide Royal
  • Kay SchultzDer Sonnenberg Restaurant
    Kay Schultz
    It takes a long time, as well as plenty of love and conviction, for a delightful idea to come to fruition. This path can be rediscovered on closer inspection while you're enjoying the meal. Even a cup of coffee takes us on a journey: from a warm welcome in the morning to rounding off a delightful evening at Sonnenberg. For me, the little roasted miracle has become an indispensable part of everyday culinary life.
    Der Sonnenberg Restaurant
  • Jörg SlaschekRestaurant Attisholz
    Le Feu
    Jörg Slaschek
    1 Michelin star
    17 Gault&Millau points
    The consistent quality meets my requirements for a top-quality product–something I appreciate.
    Restaurant Attisholz
    Le Feu
  • Richard StöckliGourmetstübli
    Hotel Restaurant Alpenblick
    Richard Stöckli
    1 Michelin star
    16 Gault&Millau points
    The feeling I get from being in the kitchen every day and pampering our guests with culinary delights is similar to the rush of a good, high-quality coffee.
    In the morning, it awakens the senses, making you feel energised and ready for the adventures of the day ahead, while in the evening it's the icing on the cake that rounds off a successful day.
    Both are real pleasures and sources of true joy.
    Gourmetstübli
    Hotel Restaurant Alpenblick
  • Marc UllmannL’Amant
    Marc Ullmann
    L’Amant celebrates its love for culinary art and connects different worlds with a playful interpretation of Franco-Asian cuisine. Our mission is to merge the universe of fine coffee with our Franco-Asian creations. A truly inspiring challenge, brought to life with a love for detail.
    L’Amant
Culinary and chef photographies © Pedro Ribeiro Photography