Our story
Loppa Philosophy
No fixed place.
No fixed menu.
Never the same twice.
Loppaismorethananexperience.Itisakitchenthattravels,bringingexceptionalfood,peopleandmomentswhereveryouare.
EveryLoppamomentiscraftedarounditsguests,fromthefirstconversationtothefinaldetail.Yourhome,avilla,aboardroom,aboatoramountainterrace:weturntheplaceyouchooseintotheeveningyouimagined.
The Team
Kitchen
Laurent Eperon
Chef & co-founder
Laurent Eperon was executive chef at Le Pavillon in Zurich's Baur au Lac. He brings classical haute cuisine into the 21st century, pairing traditional ingredients with inventive technique, and held his Michelin stars for many years.
Moments
Panagiotis Kissas
Client relations & co-founder
Panagiotis Kissas has over 20 years of experience in luxury hospitality, most recently at the Mandarin Oriental Savoy and before that at the Baur au Lac. He combines service quality, team leadership and event management at the highest level.
2
Michelin Stars
18
Gault&Millau
2–20
Guests
From The Kitchen
Beetroot
Wild garlic blossom on a cold start.
Carrot & Caviar
A velouté finished at the table.
Herb Garden
Green of the season, dressed in front of the guest.