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Fourteen points and a cheese board with fifty varieties.
Head chef Jiri Urban cooks Swiss and French, with his own ideas standing next to the classics.
Kitchen
“We cook creatively and with appetite, using high-quality fresh produce.”
That is not a marketing line, it is the working instruction. Meat comes off the “Green Egg” charcoal grill, pasta is made in house, the fish arrives as Scottish salmon from the grate.
On the menu: beef carpaccio, veal schnitzel, steaks from grass-fed beef and house-made pasta — always with a vegetarian choice alongside.
- Award14 GaultMillau points
- Head chefJiri Urban
- Menu2 to 5 courses, CHF 60 – 105
- Lunchdaily 12.30 – 4pm
- Cheese boardevery Friday
Cheese
On Fridays the fromager sets up.
Some fifty cheese specialities, selected and matured by Adelboden affineur Manfred Schmid. For many guests, the reason to arrive on a Friday.
In summer it is served outside in the garden.
Bar & Lounge
Light by day, shadow play by night.
The bar and lounge are part of the Belle Vue. By day the room lives on natural light, by night on the play of shadows.
For banquets, celebrations and wine pairings, talk to us — we will put it together.
Reserve a table.
Also for guests not staying at the hotel.