Villa Hundert
The Villa Hundert is located directly on a hiking trail at 1216 meters above sea level in Engelberg and is full of surprises. John Jezewski is a chef who experiments, ferments, and preserves, while Christian Brangenfeldt is a sommelier who makes his own vermouth and mustard. Both love working with fire. The kitchen, with various fireplaces, is essentially in the garden, and on the menu, you'll find campfire bread made from brioche dough with grilled butter. The two Swedes exclusively use Swiss products from the vicinity, cook strictly according to the season, and gather herbs, roots, flowers, and everything else nature provides at altitudes ranging from 400 to 1850 meters above sea level. For those who not only want to eat but also stay overnight, the hotel offers accommodation. Hospitality is highly valued, making Villa Hundert a beautiful and special place to linger and feel at home.
Berggasthaus Splügenpass
Definitely cooking at the highest altitude are Severin Seiler and Mirjam Baumgartner, namely on the Splügen Pass at 2035 meters above sea level. The two met through Rebecca Clopath, whose nature-oriented cooking philosophy they share. This summer, they are running a mountain guesthouse pop-up on the Splügen Pass with around 16 sleeping places. Starting from May 30th, Mirjam Baumgartner and Severin Seiler will conjure up a 3-course menu each evening for CHF 48.-. During the day, there is a small menu with local specialties. The focus of the duo is on using regionally produced food, such as cheese from the dairies in Andeer and Splügen, as well as fine homemade drinks. The pop-up runs until October 13th. We think this is definitely worth a hike or a ride with the racing bike.
Regina Montium
The Kräuterhotel Edelweiss at 1550 meters above sea level and the Restaurant Regina Montium, under the leadership of Benedikt Voss, showcase the diversity of today's Alpine and nature cuisine. The focus is on the origin of the ingredients - all of which come from the mountains and are of old varieties with organic and Demeter standards. Remarkable is the hotel's own herb garden with an impressive 400 different herb and aroma plants. By the way, in the herb workshop, guests can also get hands-on. Together with the druid Gregor, the kitchen master Jannik, and the restaurant magician Nathalie, visitors can ferment, taste, or even create their own gin.
Rebecca Clopath
At the Biohof Taratsch, they speak of "eating perceptions" and "drink journeys." The eating perceptions last for five hours and are culinary experiences for all senses, with finely composed creations and exciting stories. So, it's necessary to plan for a slightly longer stop. Guests have the opportunity to experience Rebecca Clopath's unique cuisine in an intimate and personal atmosphere. She combines agriculture, farming, and gastronomy into a harmonious cycle that extends from seed to plate. At her Biohof Taratsch, located high above 1600 meters above sea level, vegetables are grown, and robust animals are kept in a sustainable environment. A must-visit for those seeking something special.
Memories
When thinking of modern Alpine cuisine, one might already have the image of Sven Wassmer in mind. With his beautiful book "Meine Alpenküche," his interpretation of Alpine cuisine can be recreated directly. However, be warned, these are not the simplest recipes. For those who prefer to be cooked for by him and his team, they can visit the fine dining restaurant "Memories" in Bad Ragaz. Thanks to the open kitchen, one won't get bored between the seven to eleven courses - there's plenty to see. Sven Wassmer has three stars in the Guide Michelin, 18 points in the Gault Millau, and has gained experience working with Marcus G. Lindner, Andreas Caminada, Nenad Mlinarevic, and Nuno Mendes. High-end Alpine cuisine in Bad Ragaz.
La Pinte des Mossettes
At 927 meters above sea level lies the village of Cerniat in the Freiburg Alps. In addition to beautiful hikes along small streams, you'll find the Pinet des Mosettes. Nicolas Darnauguilhem, a chef with 16 points, serves an Alpine 5-course menu in his restaurant. From Alpine hay bread to wild herbs in tempura or white asparagus from the Valais region, you'll find the best of the region here. The menu changes regularly, in small steps, inspired by nature and guided by the seasons. In this cozy, wood-clad restaurant, you won't just want to eat, but to linger.
