Naturally, the Jungfrau Region is also featured in the renowned GaultMillau gourmet guide – with Grindelwald leading the way: thanks to Fiescherblick’s head chef Aurélien Mettler, the village at the foot of the Eiger now boasts a 17-point restaurant. But that’s not all: the kitchens at the Belvedere and Bergwelt hotels have also been awarded 16 points each. The Haslital also impresses with two 15-point restaurants. Furthermore, the Fiescherblick and Belvedere can boast a Michelin star each.
Hotel Fiescherblick, Grindelwald – 17 GaultMillau points, 1 Michelin star
The head chef at the Hotel Fiescherblick’s restaurant is Aurélien Mettler, who is just 30 years old. “He gets a little better every year,” writes GaultMillau.ch, adding: “The unassuming Bernese chef follows his own path with clear convictions and remarkable consistency. We wish to recognise this: Mettler receives the 17th point and is named ‘GaultMillau Rising Star of the Year’.” With his talented young kitchen team, Aurélien Mettler transforms the finest regional Swiss produce into creative, seasonal masterpieces that celebrate both tradition and innovation. Every dish on the Chef’s Choice menu tells a story of Alpine heritage – created with passion and presented with artistic flair. The Michelin Guide praises not only the head chef and his team but also the restaurant’s décor. ‘With light wood, warm tones and clean lines, the welcoming interior has been given Nordic and Alpine touches, creating a pleasantly “casual” atmosphere. In fine weather, it’s well worth dining al fresco – with a view of the north face of the Eiger.
Hotel Belvedere / Restaurant 1910 Gourmet by Hausers, Grindelwald – 16 GaultMillau 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 an alpine ambience. This is the gourmet restaurant at the Hauser family’s ‘Belvedere’ hotel. GaultMillau.ch describes it as a ‘hidden gem in Grindelwald’, adding: ‘Here, head chef Dávid Rózsa works a small miracle, as he simultaneously caters to guests’ half-board and à la carte requirements whilst also serving a high-calibre surprise menu.’ The Michelin Guide praises his technically modern, pleasantly minimalist and emotionally evocative style, as seen, for example, in the fantastic combination of Alpine pike-perch, apple, ginger and fermented lemonade. It also commends the strong focus on local, seasonal produce. Vegetable-based dishes are a particular speciality, and one of the two menus on offer is entirely vegetarian.
Hotel Bergwelt / BG’s Grill Restaurant, Grindelwald – 16 GaultMillau points
Veteran chef Urs Gschwend ensures consistency and classic dishes in the kitchen, whilst the young team brings a spirit of experimentation and surprises. The concept is called ‘Casual Alpine Soul Food’.
The focus is on local produce. GaultMillau.ch writes: “The gigantic grill in the elegant restaurant and the Big Green Egg on the terrace overlooking the Eiger make it clear what BG’s Grill at the Bergwelt design hotel is all about: meat at its finest! A two-pound Tomahawk, Chateaubriand and ‘Surf and Turf’ for two. Or single cuts from the Luma piglet, rump cap from Ojo de Agua, lamb and free-range chicken, accompanied by a wide range of side dishes. Here you’ll find everything a first-class rotisserie should offer – plus a menu featuring dishes full of character and two set menus.”
Hotel and Nature Resort Handeck, Guttannen – 15 GaultMillau points
A cuisine inspired by fields, forests and meadows, characterised by quality and attention to detail: it comes across as authentic, creative, cheerful and unconventional. “The mountain landscape on the Grimsel and at the Handeck Nature Resort at 1,400 metres is rugged. In stark contrast, Roman Crkon has been serving astonishingly delicate, meticulously crafted dishes in the elegant Handeck-Stube for many years.” So it reads on GaultMillau.ch, and it continues: “The chef sources herbs from the garden and the meadows around the house; the cheese comes from the resort’s own cheese dairy; and the Alpine piglets are reared at the Handeck Nature Resort. Crkon sources other ingredients from the local area – the milk, for example, from Meiringen.”
On the road with: We spent a day with Roman Crkon. You can find fascinating insights into the work of an award-winning head chef here.
Hotel Victoria, Meiringen – 15 GaultMillau points
Simon Anderegg and his team work in the kitchen of this alpine-urban restaurant not only with their hands, but above all with their hearts. With respect for nature and its resources. With a passion for its diversity and an irrepressible joy in the art of conjuring up exquisite and refined dishes on guests’ plates. GaultMillau writes: “Another thing patron Simon Anderegg excels at: impeccable beef strips with crispy rösti. Or an Angus burger with chips, as it appears on the menu at his bistro. However, in the gourmet sphere, it is dishes with an Asian twist that are more frequently served.’ Two great mentors and ‘chefs of the century’ have shaped Anderegg’s cuisine: Frédy Girardet (Crissier) and Eckart Witzigmann (Munich).
