Glacier flavour events
Messer Hotel Restaurant Glacier

Glacier Flavour Events

Special flavour events

Sometimes the wine follows the dish, sometimes it is the other way around. This is no competition of lead, but a search for complementing flavours enhancing experiences. The Glacier flavour events are in search of pairing the best drinks and foods. 

Roots & Glacier

Sunday 6th of June.

A special 4 hands menu by Pascal Steffen (Roots Basel, 1* Michelin 17 points GaultMillau) & Robert Steuri (Glacier, 14 points GaultMillau). On Sunday the 6th of June the two head chefs will create a unique 8-course lunch menu together.

Head chef Pascal Steffen gives the centre stage to vegetables, with meat and fish serving as exquisite sides. this culture of excellence at ‘roots’ has not gone unnoticed, with 17 GaultMillau points and one Michelin star. Head Chef Robert Steuri showcases contemporary and innovative Swiss cuisine. Carefully chosen regional products are in focus. He is backed up by his young, creative, and passionate team. The Glacier team earned 14 points GaultMillau.

Biondi Santi

Friday 9th of July

Vertical tasting with the wine maker and a 5 course menu
Tasting flights: 0.5dl per vintage will be served
Brunello: 2012 / 2013 / 2015
Riserva: 2010 / 2011 / 2012
Riserva: 1990 / 1995 / 2006

In the history of famous appellations, it is rare for an appellation to go back to a single family. In Montalcino, in the heart of Tuscany, there has been a family name for centuries: Biondi Santi. “We have been making a unique wine for centuries: a Brunello di Montalcino that knows how to convince through personality and character. It has a profile and a typicity that can always be recognised,” says Jacopo Biondi Santi, the sixth generation oenologist, describing the philosophy of the house, which has been lived for centuries.

Louis Jadot

Date to be announced.

Horizontal tasting with the Swiss importer and a 5 course menu
Since 1859. Maison Louis Jadot’s story can’t be reduced to a simple list of dates. It is, above all, a summary of moments, meetings and an overall philosophy, all based on one simple vision: to maintain the grandeur of Burgundy’s great terroirs for all time.


Date to be announced.

A tasting curated and lead by Dominik Betschart

Oona Caviar

Date to be announced.

Champagne and caviar pairing.
Oona caviar is the first and only Swiss caviar taken from sturgeon that are bred in Swiss mountain water. Fully in accordance with the philosophy of the Tropenhaus Frutigen, the first Swiss caviar makes its appearance in the market in a natural and sustainable manner, produced with the finest craftsmanship.


Past Events

Where there is no wine, there is no love.