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From 01 September 2013 to 30 September 2013

Ciao Svezia

Ciao Svezia“Ciao Svezia!” is a Swedish multi-event organised in Lugano in September, 2013 with the aim to contribute and reinforce the exchange of ideas, knowledge and business between Sweden and Switzerland. The events will span from cultural events, culinary events, sport events and other commercial events involving Swedish products and services. “Ciao Svezia!” is organised by the Swedish Swiss Chamber of Commerce Ticino Section in close co-operation with the Lugano Turismo, Lugano www.ciaosvezia.ch

Villa Castagnola, partner hotel of the “Ciao Svezia”, is happy to present a special Swedish fine gourmet dinner e, served in our Restaurant Galleria Arté al Lago results of a great collaboration of our Chef Oertle and the special Swedish guest Chef Adam Dahlberg. During the dinner Ticino wines will be presented by world champion sommelier Paolo Basso. “Ciao Svezia” special dinner cost will be of CHF 135.00 per person.

Special packages including accommodation and “Ciao Svezia” dinner are available online.

Adam Dahlberg.

Adam is 35 years old, born and raised in Stockholm, where he now owns and operates the Adam &

Villa Castagnola, partner hotel of the "Ciao Svezia", is happy to present a special Swedish fine gourmet dinner e, served in our Restaurant Galleria Arté al Lago results of a great collaboration of our Chef Oertle and the special Swedish guest Chef Adam Dahlberg. During the dinner Ticino wines will be presented by world champion sommelier Paolo Basso. "Ciao Svezia" special dinner cost will be of CHF 135.00 per person.

Special packages including accommodation and "Ciao Svezia" dinner are available online.

Adam Dahlberg.

Adam is 35 years old, born and raised in Stockholm, where he now owns and operates the Adam & Albin Foodstudio. He has a history with Mathias Dahlgren, Bon Lloc and Norrlands Bar & Grill, all based in Stockholm. Adam represented Sweden in the 2012/13 Bocuse d'Or, the most prestigious competition for chefs in the world. The motto of my Bocuse d'Or entry and all my cooking is "The Purity of the Produce, The Richness of the Details". To me it means using the produce to its full potential and with the help of technology, knowledge and understanding of the produce, ensuring that taste is at its be