Among the appetizers are capuns, one of the most celebrated dishes from the Engadine region of Switzerland. Made from dough containing pieces of dried meat such as beef or lamb fillet, it is then rolled in a chard leaf and boiled in a mixture of bouillon, milk and water, before being served with grated cheese.

Capuns are generally regarded as a family favorite in Switzerland, but Grob gives the popular dish a twist with his flair for design and presentation.

The selection of main courses was also inspired by signature dishes from regions around Switzerland, such as Vaud, Jura, Ticino, Bern and Mund-which is the only place in the country that produces saffron.