The5 - 360° Dining Experience

Five-star chefs, five courses and one evening - they all signal the return of the unique pop-up multi-sensory fine dining event, The5, at The5 EventDome in Zurich's Gerold Areal in Switzerland, from 9 November to 18 December 2022.

The5 EventDome 2022: the 5 top chefs

During the dinner experience, in which S.Pellegrino is one of the partners, guests are invited to embark on a unique gourmet journey with a menu curated by five-star chefs - Swiss chefs Silvia Manser, Stefan Wiesner and Patrick Mahler, Italian chef Cristina Bowerman, and German chef René Frank - who will virtually lead diners through each course immersed in a dining room with 360-degree video projections.

Take a look at the experience in the trailer below:

See the line-up of chefs and dishes below: 

1st Course

Silvia Manser - Restaurant Truube, Gais (one Michelin star)

Silvia Manser gives a taste of her home canton of Appenzell Ausserrhoden in Switzerland, creating a first course of butternut squash roll, filled with Toggenburg ricotta served on a bed of sweet and sour pumpkin cubes, with a barley and NESPRESSO coffee-orange dressing.

^{Photo: Silvia Manser}

2nd Course

Stefan Wiesner

For the next course, Stefan Wiesner dives into the original world of flavours of Entlebuch’s natural landscape, where an unexpected trio of gingerbread, sous-vide apple and cow sausage - served on apple wood - served as an 'apple tree', complete with apple blossoms collected and salted by Wiesner during the spring. 

^{Photo: Stefan Wiesner}

3rd Course

Patrick Mahler - Park Hotel Vitznau (two Michelin stars)

Patrick Mahler at Lake Lucerne will deliver a third course of pork belly sous-vide cooked for 12 to 14 hours, accompanied by roasted and marinated cabbage strips with a miso espuma, as well as radish slices marinated with sesame kimchi, underpinned by an umami stock.  

^{Photo: Patrick Mahler}

4th Course

Cristina Bowerman -  Glass Hostaria, Rome (one Michelin star)

Cristina Bowerman, from Glass Hostaria in Rome, will present a sumac lamb with a kidney piece marinated with anchovies and mint, cooked sous-vide and topped with fried fennel herb.

^{Photo: Christina Bowerman}

5th Course

René Frank - CODA, Berlin (two Michelin stars)

Award-winning pastry chef René Frank, from Berlin's first and only dessert restaurant, is naturally on dessert. He'll present caramelised Piedmont hazelnuts, an airy coconut mousse and a rice-flour cookie into a dome on a carrot sponge cake, surrounded by candied carrot cubes. 

^{René Frank/Piedmont Hazelnuts | carotte | coconut mousse}

How to book a table

To book a table for one of these unique dinners, book through the website.

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