Naturally, the Jungfrau Region also features in the prestigious Gault&Millau gourmet guide. Grindelwald now boasts no fewer than four restaurants with 16 Gault&Millau points – and two of them have also earned a coveted Michelin star. The Haslital impresses too, with two kitchens awarded 15 Gault&Millau points.
Hotel Belvedere / Restaurant 1910 Gourmet by Hausers, Grindelwald – 16 Gault&Millau points, 1 Michelin star
A cosy little dining room with just six tables, where warm wood, charming décor and a beautiful original stove from 1910 create a true alpine atmosphere. That’s the gourmet restaurant at the Hauser family’s Hotel Belvedere. GaultMillau.ch writes: “The historic Hotel Belvedere hides a secret in its cellar. Down there, Hungarian-born chef Dávid Rózsa brings his vision of contemporary regional cuisine to life.” The Michelin Guide praises his technically modern, pleasingly pared-back and emotionally rich style – for example in the fantastic combination of alpine pikeperch, apple, ginger and fermented lemonade – as well as his strong focus on seasonal local produce. Vegetables often take centre stage, and one of the two set menus is entirely vegetarian.
Hotel Fiescherblick, Grindelwald – 16 Gault&Millau points, 1 Michelin star
The head chef at the Hotel Fiescherblick’s restaurant is Aurélien Mettler. “Not yet 30, he cooks with the stylistic confidence of an old hand and the curiosity of a young maverick. A convincing performance from start to finish,” says GaultMillau.ch. His cooking is inspired by culinary journeys through Japan and Scandinavia and rooted in classic French technique. Set against a beautiful mountain backdrop, the restaurant serves an ambitious, modern seasonal “Chef’s Choice” menu of six or seven courses, with an emphasis on regional produce. Besides the chef and his team, the Michelin Guide also praises the restaurant’s interior: “With light wood, warm tones and clean lines, the friendly interior has been given Nordic and alpine touches, and the atmosphere is pleasantly casual. In good weather, it’s worth dining outdoors – with a view of the Eiger North Face.”
Hotel Bergwelt / BG’s Grill Restaurant, Grindelwald – 16 Gault&Millau points
As the surrounding mountains glow in the light of the setting sun, the grills start glowing too at BG’s Grill in the design hotel Bergwelt – the mega grill indoors and the Big Green Eggs outside. GaultMillau.ch writes: “Urs Gschwend grills first-class meat and fish of equal quality. But the experienced chef also serves up an impressive gourmet menu. In Grindelwald, the old master is on a roll once again and has now joined the ranks of 16-point chefs.”
Hotel & Nature Resort Handeck, Guttannen – 15 Gault&Millau points
GaultMillau.ch writes: “The Grimsel is a powerhouse – here, water is harnessed to generate energy. And at the Resort Handeck, at 1,060 metres, chef Roman Crkon draws his own power from alpine nature, whose ingredients he has been transforming for years into an impressive evening gourmet menu in the ‘Handeckstube’.” Honest, creative, joyful and unconventional: the chef wholeheartedly embraces field, forest and meadow cuisine – with great attention to detail.
Hotel Victoria, Meiringen – 15 Gault&Millau points
“No show, no frills, no trendy effects – just precise craftsmanship,” praises GaultMillau.ch, adding: “The Victoria is a hotel with substance. And with style.” Urban alpine chic sets the tone in the fine-dining restaurant – but above all, it’s cosy and relaxed. Head chef Simon Anderegg serves a tasting menu without any airs and graces, yet with his own classically trained signature style. His cooking has been shaped by two great mentors, both hailed as “chefs of the century”: Frédy Girardet (Crissier) and Eckart Witzigmann (Munich).
