SuperReturn International 2026

As part of SuperReturn International 2026, we had the pleasure of hosting an exclusive evening event for POELLATH at their own offices. Around 750 international guests gathered to wrap up the conference day in a special atmosphere. Spanning the 15th floor and the rooftop terraces, we created a versatile catering concept that reflected the open nature of the evening and provided culinary accompaniment for the guests’ interactions.

For the reception, we served a selection of finger foods that combined regional products with international flavors. Cured fjord salmon with horseradish crème fraîche and pickled lemon was paired with saffron arancini topped with tomato jam and toasted pine nuts. Roasted sunflower root with sunflower seed cream and a garden herb emulsion provided a lasting highlight, while cantaloupe with Serrano ham and homemade paprika mustard captured the freshness of summer.

As the event continued, there were various food stations to explore. On the rooftop terrace, roast beef with grilled green asparagus, gravy, and potato-truffle espuma, as well as grilled salmon with romaine lettuce, parsley emulsion, and salted lemon pangritata, were served straight from the BBQ. The selection was complemented by plant-based alternatives such as vegan flank steak and OFYR-grilled oyster mushrooms. Live-prepared guacamole, tomato salad with passion fruit dressing, cheese sliders, and plant-based balldogs added to the culinary variety, as did freshly baked pinsa from the pizza oven and shrimp with summery peperonata and fregola sarda.

The sweet finale featured panna cotta with fresh raspberries and hazelnut crumble, as well as crispy chocolate croiffles with pistachio. A special highlight was the nitro pavlova, frozen live with liquid nitrogen and served with coconut, pineapple ragout, and freeze-dried mango, which rounded out the evening with a playful finale.

We would like to thank Fatima Attaha and the entire POELLATH team for their trust and collaborative partnership.