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eleklim

@eleklim

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If only you could smell this place…

Fruit ripening in the sun, herbs between your fingers, the earth after watering. These are the scents of Tenuta Scriselli, of Calabria, of our father’s home.

Here, we grow olives, fruit, nuts, vegetables and aromatic herbs using organic methods, respecting the seasons and putting our hearts into caring for the land.

The knowledge passed down through our family lives in everyday gestures: tending a tree, knowing when to harvest, sharing what the season brings. Today, we bring our own vision to this work, keeping those traditions alive as we explore new possibilities.

At CAAA, these gifts of the land become a bridge between southern Italy and the Swiss mountains, where our craft as chefs took shape and our passion grew stronger. Two places woven into our DNA, brought together in our cooking.

And when you sit at our table in Lucerne, this land comes a little closer.

With love,
The CAAA & Tenuta Scriselli family

———

Se solo poteste sentire il profumo di questa terra…

La frutta che matura al sole, le erbe aromatiche tra le dita, la terra appena innaffiata. Sono i profumi di Tenuta Scriselli, della Calabria, della casa di nostro padre.

Qui crescono ulivi, alberi da frutto, mandorli e noccioli, ortaggi ed erbe aromatiche. Coltiviamo con metodi biologici, rispettando le stagioni e mettendo l’anima nella cura di questa terra.

Il sapere tramandato nella nostra famiglia vive nei gesti quotidiani: prendersi cura di un albero, riconoscere il momento della raccolta, condividere ciò che ogni stagione offre. Oggi portiamo uno sguardo nuovo in questo lavoro, custodendo le tradizioni e lasciando spazio a nuove possibilità.

Da CAAA, questi doni della terra diventano un ponte tra il Sud Italia e le montagne svizzere, dove il nostro mestiere di chef ha preso forma e la nostra passione si è fatta più forte. Due luoghi che fanno parte del nostro DNA e si incontrano nella nostra cucina.

E quando vi sedete alla nostra tavola, a Lucerna, questa terra è un po’ più vicina.

Con amore,
La famiglia di CAAA e Tenuta Scriselli

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Awards are only the visible part of the story.

In this episode of @behindthekeysbycaaa, we go behind the vision of @carmelo.zappulla founder of @externalreference and the journey of building a studio where architecture, technology and innovation meet.

From a small office founded with friends
to an internationally recognised practice of 45+ people.

From experiments to real projects.
From crisis to resilience.
From impossible ideas to built spaces.

Together with @officialcatalano , Carmelo reflects on curiosity, entrepreneurship, competitions, patents and what it takes to keep creating when the path is uncertain.

Hosted by @officialcatalano
At @caaa_lucerne

The full episode is now on our YouTube channel.
Link in bio.

Not everything is meant to be seen.
Some things are meant to be experienced!

#behindthekeysbycaaa
#CAAA
#CarmeloZappulla
#ExternalReference
#ContemporaryArchitecture

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Most restaurants serve food. We design how you feel.
Article by @luxuryhotelassociation

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MD009 // January 10, 2026 // @caaa_lucerne [Lucerne, Switzerland]

Last January I set my sights on bringing the michelinman dinner series to Europe within 3 years of the first dinner. But once things started rolling I felt like it was time to take a(nother) leap. I ended up making it happen within 1 year of the first dinner.

This was my first time in Europe and it was a personal awakening of sorts. The week I spent in Lucerne was the catalyst for some big changes I’ve made in my life over the past few months and every day I’m grateful for that.

Thank you so much @officialcatalano @eleklim for having me, thank you to everybody who came, thank you to @lahunchoball for pulling up to document my (our) first eurostep, and thank you to Swiss McDonald’s 🫂🖤

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We didn’t plan this like a dinner.
We built it like a composition.

Episode One · Series Three- Final
Behind the Key’s by CAAA

BLVCK SVM
Michelinman

Music → Taste
Sound → Experience

Episode One · Series Three @behindthekeys_by_caaa
Star guest: @blvcksvm
Special guests: @foodrebelx @joannaphd @thebestchefawards
Artist in Residence @mr.goldbrush
CAAA DINEOLOGY @officialcatalano @eleklim @stefaniacatofficial
Captured and shaped by
Eliyah Reichen @eliyahreichen
Cover image by @lahunchoball
🎧 Full episode — link in bio.

This is not a dinner.
This is a moment.

Not everything is meant to be seen.
Some things are meant to be experienced

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You don’t come here to eat.
You come to feel something you can’t explain.
CAAA is not a restaurant.
It’s a crafted experience of taste, sound and emotion.

March 26 — tomorrow

A few evening tables remain:
18:30
20:00

Quietly limited. By design.

Reserve via WhatsApp
or message us directly

Music - @domenicobasstrombone
Photo/video Captured by @lahunchoball
Edited by CAAA

#CAAA #Dineology #Lucerne #luxuryexperience

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When i Personally start our Dineology Concept i ask myself…. What if a hotel was not a place to stay…

…but a place you enter for a feeling you cannot find anywhere else?

Too many luxury hotels today are flawless — and completely forgettable.

Perfect rooms. Perfect service.
But no emotional imprint.

With Dineology, we are challenging exactly that.

The image behind this post — a construction plan by External Reference — is not about architecture.
It is about rethinking how experiences are designed from the ground up.

Because the future of ultra-luxury hospitality is not built on rooms.

It is built on ecosystems.

At Dineology, we don’t create restaurants inside hotels.
We create destination experiences that make people come — even if they don’t stay.

— Arrival is not check-in. It is the beginning of a story.
— Dining is not a menu. It is a curated, multi-sensory journey.
— Staff are not employees. They are storytellers and experience guides.
— Spaces are not static. They evolve through art, sound, and interaction.
— Guests are not customers. They are part of the narrative.

The goal is simple:

To transform a hotel from a place you visit…
into a place you remember, talk about, and return to.

Not driven by luxury alone —
but by meaning, emotion, and inspiration.

That is what we are building.

And this is only the beginning.
CAAA Lucern Dineology Concept
by Pietro Catalano #luxuryhospitality #luxuryhotels #dineology #caaa

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We’ve been waiting for this one!
And now it’s finally here!
One of the most anticipated conversations of Behind the Key’s by CAAA @behindthekeys_by_caaa is live — the final series of Episode One. Link in Bio!
This time, Behind the Key’s opens the door to “Behind the Knives.”
Together with the creators of The Best Chef Awards @thebestchefawards —
Cristian Gadau @foodrebelx and Joanna Slusarczyk @joannaphd — we talk about what truly shapes gastronomy today.
Culture.
Responsibility.
Vision.
This year The Best Chef Awards celebrates its 10-year anniversary, marking a decade of redefining how the culinary world is seen and understood.
The conversation is guided by Pietro Catalano @officialcatalano , creator of the Dineology concept and the space behind CAAA @caaa_lucerne .
Behind the camera — Eliyah Reichen @eliyahreichen .
🎧 The full podcast is now live on YouTube channel #behindthekeysbycaaa
Turn on notifications — more episodes of Behind the Key’s by CAAA are coming very soon!

Not everything is meant to be seen.
Some things are meant to be experienced!

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Episode 1 · Series 2
Two chefs.
Two journeys.
And the moments that shape a culinary path.
In this episode of Behind the Key’s by CAAA,
Tom Vinke @tomvinke @krommewatergang and Gijs Bruurs @gijsbruurs @erloom.restaurant share their stories —
from early challenges and mistakes to the decisions that changed everything.
Hosted by @officialcatalano .
Filmed by @eliyahreichen .
A special thank you to @carlofranchetti for the wines for Series 2 — Behind the Key’s by CAAA.
🎧 Now live on our YouTube channel #behindthekeysbycaaa
Turn on notifications so you don’t miss the next episodes.

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BREAD CEREMONY

At CAAA, The bread is not a side.
It is a moment.
A pause where we honor our roots.
Where family traditions meet the present.
Where memory becomes part of the experience.
We break the bread, shared and respect the roots!

It reconnects generations.
It recenters the table.
It reminds us where we come from.
At CAAA,
each ingredient brings its own history to the table.

📸 @lahunchoball

-CAAA Dineology-

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Celebrating our 10 years with a dinner that was pure magic ✨ We had the most incredible anniversary at @caaa_lucerne , and the food was truly on another level. Having the entire place to ourselves right next to the gallery made it feel like a private viewing a great culinary art 🖼️ Truly a night we’ll never forget 🥰
Thanks @officialcatalano @eleklim 🌷

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We love our Behind the Key’s by CAAA format @behindthekeys_by_caaa —
for many reasons.
For uniqueness.
For the rare concentration of professionals and true stars of their fields.
For an atmosphere that feels like a celebration stretching over several days.
And most of all —
because during these evenings, we allow ourselves to step away from our usual culinary direction
and create an entirely new sensory language.
Unexpected. Unpredictable. Unattached to expectations.
A format with no rules imposed from the outside.
Behind the Key’s by CAAA.
Series 03 highlights:
Star guest — @blvcksvm
Artist in residence — @mr.goldbrush
Family crew — @officialcatalano @eleklim @stefaniacatofficial
Moments captured by the lens of @lahunchoball
(Video edit by a separate creator)
Podcast coming soon —
with The Best Chef Awards: @foodrebelx @joannaphd
and BLVCK SVM.

Where should we allow ourselves to break the rules next?

#BehindTheKeys
#CAAAProjects
#NewGastronomy
#CulinaryCulture
#thebestchef

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