Of course, the Jungfrau Region is also featured in the prestigious Gault Millau gourmet guide. Grindelwald now has four restaurants with 16 Gault Millau points, two of which also boast the renowned Michelin star. But the Haslital valley also impresses with two 15 Gault Millau kitchens.
Hotel Belvedere / Restaurant 1910 Gourmet by Hausers, Grindelwald – 16 Gault Millau points, 1 Michelin star
A cosy little room with just six tables, where warm wood, charming décor and a beautiful original stove from 1910 create an alpine atmosphere. This is the gourmet restaurant at the Hauser family's Hotel Belvedere. GautMillau.ch writes: "The traditional Hotel Belvedere has a secret in its cellar. Down there, Hungarian-born Dávid Rózsa realises his ideas of contemporary, regional cuisine." The Michelin Guide praises his technically modern, pleasantly minimalist and emotionally flavourful style, for example in his fantastic combination of Alpine zander, apple, ginger and fermented lemonade. It also praises his strong focus on local seasonal produce. Vegetables are a popular ingredient, with one of the two menus on offer being completely vegetarian.
Hotel Fiescherblick, Grindelwald – 16 Gault Millau points, 1 Michelin star
Aurélien Mettler is the head chef at the Hotel Fiescherblick restaurant. "Not yet 30 years old, he cooks with the stylistic confidence of an old hand and the curiosity of a young rebel. A convincing performance from start to finish," says GaultMillau.ch. Inspired by culinary journeys through Japan and Scandinavia – influenced by classic French culinary craftsmanship. Against a beautiful mountain backdrop, an ambitious, modern, seasonal "Chef's Choice" menu with six or seven courses is offered. Emphasis is placed on regional products. In addition to the head chef and his team, the Michelin Guide also praises the restaurant's interior design. "With light wood, warm tones and clean lines, the friendly interior has been given Nordic and Alpine nuances, creating a pleasantly casual atmosphere. When the weather is good, it is worth dining outside – with a view of the Eiger North Face.
Boutique Hotel and Restaurant Glacier, Grindelwald – 16 Gault Millau points
"A relaxed atmosphere and straightforward, nature-inspired cuisine with excellent, classic French craftsmanship – the Glacier in the boutique hotel of the same name is an all-round contemporary fine dining restaurant." That's what it says on GaultMillau.ch. At the stove is the highly talented Giovannini student Paul Cabayé, winner of the 2021 Golden Chef award, who consistently focuses on Swissness.
Hotel Bergwelt / BG’s Grill Restaurant, Grindelwald – 16 Gault Millau points
When the surrounding mountains glow in the light of the setting sun, the grills at BG's Grill in the Bergwelt design hotel also begin to glow – the mega grill inside and the Big Green Eggs outside. GaultMillau.ch writes: "Urs Gschwend grills first-class meat and fish. In addition, the experienced chef also presents an impressive gourmet menu. The old master is back on form in Grindelwald and is now one of the 16-point chefs."
Hotel and Nature Resort Handeck, Guttannen – 15 Gault Millau points
GaultMillau.ch writes: The Grimsel is a place of power – here, water is used to generate energy. And at the "Resort Handeck" at 1,060 metres, chef Roman Crkon draws strength from the alpine nature, whose ingredients he has been transforming into impressive gourmet menus in the "Handeckstube" for years. Honest, creative, cheerful and unusual: the chef lives and breathes field, forest and meadow cuisine with all his heart – and with great attention to detail.
Hotel Victoria, Meiringen – 15 Gault-Millau-Punkte
"No show, no fuss, no trendy effects – just precise craftsmanship," praises GaultMillau.ch. And further: "The Victoria is a restaurant with substance. And style." Urban Alpine chic sets the tone in the fine dining restaurant. But above all, it is cosy and uncomplicated. Head chef Simon Anderegg serves a tasting menu without any pretensions, but with his own classically trained signature style. Two great mentors and "chefs of the century" have influenced his cuisine: Frédy Girardet (Crissier) and Eckart Witzigmann (Munich).
