"The Swiss Alps just got a serious culinary upgrade. Six Senses Crans-Montana is shaking things up this winter with two completely reimagined dining experiences that are already turning heads in the hospitality industry. We're talking about a full transformation that goes way beyond your typical hotel restaurant refresh."
"The menu reads like a love letter to Japanese culinary tradition, but with some serious contemporary flair. Think delicate sashimi that practically melts on your tongue, slow-simmered broths that take hours to perfect, and charcoal-grilled specialties that showcase real artisanal skill. What makes this particularly interesting for food and beverage professionals is how they're sourcing: everything is seasonal, everything is intentional."
"The design philosophy here is pure minimalism done right. Natural materials, thoughtful lighting, and that sense of calm that only comes when every detail has been considered. It's the kind of space that makes you slow down, which is exactly what Japanese dining culture is all about."
"The beverage program is where things get really interesting from an industry perspective. They're committing to sourcing ingredients from within 100 miles of the resort, which isn't just good marketing: it's a genuine challenge that's pushing their team to get creative. Local cognac, regional spirits, mountain herbs, and seasonal fr"
Six Senses Crans-Montana reopened two reimagined dining venues that shift alpine hospitality toward focused culinary craftsmanship and social energy. Byakko offers a Japanese menu rooted in tradition and contemporary technique, featuring delicate sashimi, slow-simmered broths, and charcoal-grilled specialties, with seasonal, intentional sourcing. The design of Byakko prioritizes minimalism, natural materials, and considered lighting to encourage measured dining. Ora Bar & Lounge launches as a high-energy après-ski hub with an elevated mixology program that sources ingredients within 100 miles, incorporating local cognac, regional spirits and mountain herbs to push creative cocktail development and showcase regional provenance.
Read at Food & Beverage Magazine
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