Crédits : Alexis Steinman; Photos: Giulio Ghirardi & Saundarava Siriniva
Gastronomy
Summer is the prime season for al fresco dining. When summer hits, the sun-kissed days and balmy evenings are ideal for gathering outdoors. This time of year is a holiday for many, so conviviality is an essential ingredient, amplified by the fresh air after being cooped up indoors. To make the most of summer, The Alpina Gstaad offered two festive get-togethers from June to September in 2025.
On Friday and Saturday nights, chefs handcrafted pizzas in a pizza truck on the terrace. Bathed in the beautiful light of golden hour, guests tucked into airy Neapolitan and crisp Roman-style pizzas. Every Sunday afternoon, the outdoor terrace lit up with churrasco-style barbecues. People savoured a generous selection of grilled delights and rustic sides. It was hard to resist the tantalising scent of wood-fired pizzas and grilled meats - as well as the breathtaking backdrop of Gstaad’s mountain view.
“I have always loved the idea of bringing people together around simple but deeply satisfying food,” says Chef Martin Göschel, Executive Chef at The Alpina Gstaad. “Pizza and grilled meats are universal in that sense — they spark joy, community, and a relaxed atmosphere.” The German chef’s first memory of pizza goes back to childhood. “Sharing them at a small family-owned pizzeria was a real treat. As for churrasco, I associate it with my travels in South America, where I experienced the conviviality of long barbecues and generous sharing plates. Both have a certain magic for bringing people closer.”
The pizza parties served a mix of classic and creative toppings: a traditional favourite, Margherita, with buffalo mozzarella; a spicy salami; and a vegetarian pizza with seasonal vegetables. Guests got an education in regional pizza styles with each bite. They could choose from thinner, crispier Roman pizza or Neapolitan pizza. The latter is “soft and has a chewy crust since it is baked at very high heat for just 90 seconds,” says Chef Göschel.
“We baked the pizzas in a special wood-fired oven, which gave us the perfect texture - airy, lightly charred, and flavourful.” To further indulge the guests, as is The Alpina Gstaad way, every pizza was made to order so they could enjoy them piping hot from the oven. “We had an Italian pizzaiolo on our team to infuse authenticity and savoir-faire into the soirée.”
The grill took centre stage at the churrasco lunches. Marinated in various herbs and spices, succulent beef, lamb, pork ribs, and chicken tickled the guests taste buds. Classic sides included a buffet of corn on the cob, roasted potatoes, grilled vegetables, fresh tomato salad and chimichurri, the Argentinian parsley and garlic sauce that gives grilled food zing. “The idea was to keep the menu authentic yet with our Alpina touch,” explains Chef Göschel. In addition to classic charcoal, he used wood from local beech, which gives a steady heat and a subtle smoky flavour that beautifully enhances the meat.
Chef Göschel is fiercely committed to sourcing local ingredients. Since his arrival at The Alpina Gstaad in 2017, he has fostered close relationships with farmers, cheesemakers, ranchers, and more to celebrate Swiss culinary heritage. These connections also nourish the local supply chain, minimising transport to support the sustainability efforts that the hotel champions.
For these summer events, Chef Göschel collaborated with farmers who raise lamb and Simmental heritage beef. The chicken came from the Swiss regions of Gruyère and Appenzell. Fresh vegetables were sourced from Daniel von Siebenthal’s farm just down the valley — picked just an hour before they were delivered! For the pizza, the chef used buffalo mozzarella and San Marzano tomatoes from Italy “because for pizza, they are unmatched.”
When we ask the chef if grilled meats are traditional in the Alps, he responds with a resounding “Absolutely!” He explains how grilling has a long tradition, particularly in the summer on the Alpine pastures. “Farmers grill sausages or cuts of meat directly over the fire.” While churrasco is a South American style, “the spirit of communal grilling exists in Swiss culture as well. It was really beautiful to bring these traditions together.”
As for pizza, it is beloved across Switzerland, particularly since the south of the country is bordered by Italy. Chef Göschel explains how pizza is part of everyday life here. “Every family has a favourite pizzeria, and children grow up with it. For us, it was incredibly important to make it authentic but also to highlight local products.”
One of the key highlights of The Alpina Gstaad is its culinary excellence. The chef defines this as “respecting the ingredients, implementing precision techniques, and creating a great experience for the guest.” This is not just limited to fine dining at the hotel. “Even in a casual setting, we made sure to use the best ingredients, to grill and bake with care, and to have a service that was both warm and professional. We infused these evenings with the same passion and standards we bring to our restaurant Martin Göschel, in a more relaxed and festive style.”
The chef’s favourite part of the pizza nights and churrasco lunches was “seeing how relaxed and happy everyone was, friends sharing plates of grilled meat, and guests staying longer than they had planned to soak up the convivial atmosphere.” “The feedback was fantastic,” he smiles. “Many guests told us it felt like being on holiday somewhere in the Mediterranean, right here in the Alps.”
Given the events’ success, The Alpina Gstaad is hoping to bring them back in 2026. “We are already discussing how to make them even better next summer,” says the ever-dedicated chef. It is too early to confirm the exact dates. Check social media or the hotel’s website for updates.
To reach the reception, ask the concierge or make a reservation click on the bell!
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