Michelin one star and well deserved.
Note: This restaurant shares the same name as the hotel it is located in.
Casual and welcoming. The crackling fire in the fireplace sets the mood.
Like all Michelin star fine dining restaurants, this is all about sensory dining on a menu designed to focus on the flavor and ingredients of the region. Modernist cuisine plays nicely with the traditional.
Note: Prefix menus include a full vegetarian option. Any item can be ordered ala carte as well.
Exceptional amuse course in three bites teases you with the taste of mountain herbs to cheese, to pickles and breads.
Menu descriptions are deceivingly simple guaranteeing a surprise as each dish is delivered and tasted.
The "Risotto"; mushrooms, seven mountain herbs and the incredibly creamy, aged Acquerello rice (gratis from the chef), excellent. Vibrant green in color, mounted with Swiss butter to finish. Very creamy, exploding with familiar and new flavors including an pronounced herb similar in aroma to the original Ricola. Baby mushrooms sautéed in rich butter and aggressively seasoned in contrast to raw sliced white mushrooms adorn the rice. The earthiness of the raw mushrooms and it's lack of richness adds contrast. Such a simple but rich and delicious dish.
"Edible Crab", a trio of fresh picked and simply formed rounds of crab topped by mysterious pickled this and that in an intensely flavored soup of green beans and zesty lemon finished with drops of citrus oil. The pleasing medicinal notes of the pickles serve to smooth the briny, oceanic flavor of the crab. So many foreign flavors that blend beautifully together. Outstanding.
"Green Beans" - the essence of a bean. The highly concentrated puree with beans in various states of being cooked or pickled. Tomato adds bright acidity to the refreshing, intriguing "soup".
Escalope (Venison loin), amazing. Simply seasoned with salt and cooked rare, excellent. Gamey in all the right ways. Extremely tender, dense, juicy and flavorful. It pairs well with the tart mountain cranberry sauce that heightens the pleasing metallic notes and a uber rich butter poached king oyster mushroom that brings meaty decadence.
Finally the wiener schnitzel, done the way it should be. Very thin slices of tender veal surrounded by a golden brown, fluffy crust oozing with rich butter flavor. Impressive in its utter simplicity.
Petit fours and assortment of incredible Swiss chocolate round out the meal.
Exceptionally friendly service lacking any stuffiness.
Extremely well chosen wine list focuses on the wines of the country.
An excellent meal that showcases the region and what Swiss food can be elevated to. read more