Julio Escalante X Luis Romo

Two kitchens, four hands, one evening. When Julio Escalante and Luis Romo cook side by side, two culinary signatures meet that speak the same language. Both draw on the warmth and the temperament of Latin America, each with its own accent, and together they weave these flavours into what the Valais mountains have to offer.

So the taco is filled with Appenzeller lamb, Swiss salmon becomes a tiradito, and alpine hay settles as a delicate note over a dessert. Salsa macha meets sweet potato, mole verde meets fresh cheese, Venezuelan chocolate meets a trace of Tajín. These are dishes that speak of their origin and, at the same time, of here.

Come whenever it suits you; there is no fixed hour to this evening. Choose à la carte and compose your meal to your own taste, or place the evening in the hands of the kitchen and follow the tasting menu, from the first tostada to the last spoonful.