To offer more flexibility, you can now chose if you want to book lunch at WBF2026 for each day separately (35 Euro per day) or if you make use of the other options available. Lunch break is one hour long. Lunch booked through the registration is offered in-house, as a vegetarian/vegan three-course served buffet. You can find the menu for each day below. Please note that, although this is the menu that has been carefully composed for each conference day, small changes may be necessary depending on the availability of fresh produce and other ingredients. It is not possible to buy lunch tickets after 5 June 2026.
As an alternative to the pre-booked lunch tickets, you can buy sandwiches, tartes flambées, drinks and coffee at the in-house bistro bar during lunch break (limited capacity). You can also get lunch outside of the conference centre in the local supermarket (with food court, about a 5min walk) or in nearby restaurants.
Sunday, 14 June 2026
Cold dishes
Selection of summer leaf salads with French & Italian dressing, olive oil & balsamic vinegar
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Marinated mixed carrot salad with orange vinaigrette, walnuts, and agave syrup
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Roasted nuts, chopped egg, croutons, sprouts, and fresh chives
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Selection of bread & rolls, Davos butter, and herb cream cheese spread
Hot dishes
Baked vegetarian Capuns in cream sauce with Davos mountain cheese, julienned vegetables, and mashed potatoes
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Oriental vegetable ragout with sweet potatoes, lentils, chickpeas, tomatoes, and spinach in coconut sauce, served with sesame rice
Dessert
Yogurt cream with fresh berries and pistachios
Monday, 15 June 2026
Cold dishes
Selection of summer leaf salads with French & Italian dressing, olive oil & balsamic vinegar
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Marinated tomato and mozzarella salad with basil and oak-aged balsamic vinegar
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Roasted nuts, chopped egg, croutons, sprouts, and fresh chives
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Selection of bread & rolls, Davos butter, and herb cream cheese spread
Hot dishes
Vegetarian vegetable lasagna with béchamel sauce and tomato sugo
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Vegetarian vegetable paella with tofu, artichokes, mixed bell peppers, olives, Swiss saffron, peas, and root vegetables
Dessert
Panna cotta with fresh strawberries
Tuesday, 16 June 2026
Cold dishes
Selection of summer leaf salads with French & Italian dressing, olive oil & balsamic vinegar
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Marinated beetroot salad with red wine vinaigrette, walnuts, and goat cheese crumble
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Roasted nuts, chopped egg, croutons, sprouts, and fresh chives
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Selection of bread & rolls, Davos butter, and herb cream cheese spread
Hot dishes
Warm potato tortilla with bell peppers and egg, served with lemon sour cream
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Stuffed pointed peppers with bulgur on a tomato lentil vegetable base
Dessert
Crème Catalana
Wednesday, 17 June 2026
Cold dishes
Selection of summer leaf salads with French & Italian dressing, olive oil & balsamic vinegar
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Marinated grilled peach salad with burrata and pomegranate seeds
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Roasted nuts, chopped egg, croutons, sprouts, and fresh chives
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Selection of bread & rolls, Davos butter, and herb cream cheese spread
Hot dishes
Chili sin carne with almond cream and flatbread
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Filled ravioli with pecorino and fig in sage butter, walnuts, and grated Sbrinz cheese
Dessert
Marinated fruit salad with fresh berries and elderflower syrup
Thursday, 18 June 2026
Cold dishes
Selection of summer leaf salads with French & Italian dressing, olive oil & balsamic vinegar
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Marinated glass noodle salad with vegetables, soybean sprouts, coriander, and sesame
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Roasted nuts, chopped egg, croutons, sprouts, and fresh chives
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Selection of bread & rolls, Davos butter, and herb cream cheese spread
Hot dishes
Vegan meatballs on bell pepper–tomato letscho with sesame basmati rice
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Gratinated Swiss macaroni with apple ragout and crispy onions
Dessert
Vegan tapioca–coconut pudding with mango ragout