Rooftop Kitchen

Kitchen Battles and cooking classes - work and enjoy
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After the work is done, you can dine in unique surroundings with us, of course, you can also simply skip the creative part and directly organize a dinner with friends. In our Living Room with fireplace and lounge, which offers generous space for 8 to 24 people, you can enjoy unforgettable evenings with your colleagues, friends, acquaintances or relatives. You will be cooked by our famous Colab cooks, from whom you can choose according to your taste. If the weather is nice, we organize an aperitif on our large terrace with a view of the Uetliberg and the urban district 5.

Kitchen Battles and cooking classes – work and enjoy

If you and your team would rather do it yourself, we will be happy to organize a “Kitchen Battle” for you in our 50m2 “I’d like to have one like that at home” kitchen with Mel B. Or have you always wanted to know how to prepare Spanish tapas and not just eat them, David will be happy to introduce you to the secrets of Spanish tapas cuisine. Or Antonio, known for his unique Raviolo, will show you how to prepare fresh pasta in Italy. For the friends of Austrian cuisine we offer a Vienna cooking course – where you will learn how to soufflé Wienerschnitzel or how to properly pull an apple strudel dough.
For details you can contact us anytime.

Westhive Rooftop Terrace
Westhive Living Room
Meal preparation at Westhive Rooftop Kitchen
Kitchen crew at work at Westhive Rooftop Kitchen
Westhive Living Room Event Location
Westhive Rooftop Kitchen
Westhive Rooftop Kitchen
Westhive Rooftop Terrace
Grill at Westhive Rooftop Terrace
View from Westhive Rooftop Terrace by night

Cooking classes


David Martinez

Traditional tapas or also interpreted ! A relaxed evening, a good group, a bottle of wine or sherry and a colorful selection of these small Mediterranean delicacies. Ibérico ham, chorizo, pulpo, pimientos or tortilla de patatas of course all with lots of love and allioli. Tapas are traditionally served in Spain. Now we are bringing the Spanish lifestyle to Westhive. Tapas is not just about eating, but about enjoyment, socializing and high spirits. Interested?

Plate with delicious tapas

Modern Swiss cuisine, Alpine to Mediterranean

Inspired by mountain and valley, characterized by tradition and regionality to the mild climate of the Mediterranean cuisine. We cook brute, seasonal, with products of agriculture and from nature. The fresh cow’s milk, the fish from clean waters and the game as well as plants from the mountains. Or simply: the alpine summit with Mediterranean lightness to bite. Interested?

Fish dish

Homemade Pasta

Antonio Colaianni

Pasta fatta in casa ! From tagliatelle to cannelloni and lasagna to raviolo. Italian and top chef Antonio can do them all and knows the art of homemade pasta. It takes patience and love, but when you see the result, it just makes you happy Interested?

Freshly prepared pasta

Grosse Pièce

Antonio Colaianni

“Grosse Pièce”, the central dish from which everyone eats together. Whether as a good old Sunday roast, fish cooked whole or vegetables baked in one piece. It’s all about the big picture for everyone. One for all, all for one – enjoy your meal! Interested?

A roast is sliced

Cooking according to the cooking art book

Mel B.

“Best Cover in the World” and “Most Innovative Food-Book” are just two awards Mel B. has received for her cookbook. Have you ever wondered where cooking ends and art begins? Mel shows you how to experience artful food and how the visual impact of a dish stimulates not only the appetite but also all the other senses and the mind. Interested?

A colorful desert


Living Foods

Everything that is still alive, the magic of fermentation.
We make a labneh with fresh vegetables and sourdough bread for aperitif, accompanied by wine, kombucha and kefir.
We’ll put on a sauerkraut, a little kimchi style, each to his own liking.
We’ll make vegetable pickles in vinegar.
We make our own BBQ sauce with kombucha and smoke it with the Smoking Gun.
We’ll make a miso porcbelly.
We make flatbreads and fill them with whatever we fermented beforehand.

Preserved foods

Nose to Tail

We process everything from deer, sow, lamb, veal, beef. We will bone, saw, make sausages.
From tartar to braised goulash we make everything. Interested?

PIece of raw meat

Hot Dog Battle

Everything has an end only the sausage has two and we make it ourselves. Also the bun, the green relish, the pickled cucumbers up to the roasted onions, we make everything ourselves. However, the hot dog variations know no end. We’ll measure your creativity in a hot dog battle – let the games begin! Interested?

Hot dog variations

Sauces, the sauce as the basis for everything

Antonio Colaianni

Classic sauces belong in every cooking repertoire. A good roux for a delicious béchamel sauce, a dark gravy as an unbeaten classic for the Sunday roast, whipped up warm or stirred cold. With basic sauces as a base, you can conjure up hundreds of other sauces. Interested?

A palette of various sauces

Kitchen Battle

Mel B.

With a full shopping cart, you and your team create a four-course menu. This always includes one or two secret ingredients. Your opponent team and Mel B. as the expert jury will enjoy your culinary creations and judge each menu. So now swing your cooking spoons and let the games begin. Interested?

Fresh vegetables

Apéro – Fingerfood

Mel B.

Prepare the aperitif for the team event or the private party yourself and afterwards impress your guests with great appetizers. This will be learned in this course: how to create great finger food with simple ingredients.
Prepare the aperitif for the team event or the private party yourself and afterwards impress your guests with great appetizers. This will be learned in this course: how to create great finger food with simple ingredients.



Ramona Romer

Ramona Romer

Head of Community Services

Are you interested in more information about our Rooftop Kitchen, the cooking classes or the workshops? Contact us – we will be happy to help you.

Colab Cooks

Mel B. at Westhive Rooftop Kitchen

Mel B.

Mel B. Catering is networked culinary. Mel B. food promotes networking, because every culinary event is based on a social coming together. A coming together of differences, united by a common denominator. The food perfectly matched to the occasion, appeals to each and everyone. It promotes exchange and strengthens bonds. A unique event is something for eternity. With a guaranteed high standard and innovative creations, Mel B. Catering is your perfect partner.

David Martinez at Westhive Rooftop Kitchen

David Martinez

David’s cooking philosophy is always based on the product, their origin and tradition. His career in Barcelona (Racó de Can Fabes), London (Le Gavroche) and Zurich (Greulich and Clouds) has set his quality benchmark. Since 2016 he has been working at the Foundation «Arbeitskette» as Executive Chef.

Antonio Colaianni at Westhive Rooftop Kitchen

Antonio Colaianni

Since childhood his passion is cooking. This includes the selection of the best products from careful producers. He knows the suppliers & producers personally. A mindful preparation of the food is important to him is, because this is the only way a good, tasty dish can be created. Ultimately, Antonio is concerned that the guests receive a special kind of taste experience and have a desire for more. As is well known, love goes through the stomach.

Mirjam Eberle at Westhive Rooftop Kitchen

Mirjam Eberle

Mirjam Eberle left the advertising industry behind as a career jumper. Since her training at Le Cordon Bleu Paris and work experience abroad at Bluehill New York and L’Astrance Paris, among others, she is now a host and private chef. With her dinner events «Gourmet-Sau» and «Richtig Wild», she advocates sustainability and quality in meat consumption. In addition to the strong seasonal reference, she likes to play with influences from other countries and thus provides new culinary surprises.