Zum schwarzen Bären

The story

Zum Schwarzen Bären: Bold Italian Cooking in Andermatt

A Ticino Vision in the Alps

Zum Schwarzen Bären anchors its Italian cooking in the heart of Andermatt, where chef Daniel Schiavetta draws directly from his Ticino heritage. Gault&Millau awarded the establishment a 14 score last year, citing his fearless approach to traditional recipes. He leads a compact kitchen team that balances an eight course tasting menu alongside a rotating selection of individual plates. The output combines unexpected pairings like smoked trout with coconut cream or river fish ravioli served with Tuscan seafood broth.

Signature Plates and Seasonal Twists

Diners encounter starters like crispy cannoli filled with pumpkin mousse or delicate ravioli stuffed with steamed squash. The Italian kitchen pushes boundaries while maintaining structural clarity. A braised pork belly arrives beside chestnut purée spiked with wasabi and a raw blue shrimp from local waters. Grilled pork steak follows, coated in coffee sauce and accompanied by roasted fennel and pear. Desserts close the service with orange glaze, lemon biscuits, and dense chocolate crafted by nearby chocolatier Felchlin.

Generational Roots and Alpine Comfort

The property sits inside a feelingly renovated wooden structure that has hosted travelers for many generations. Johan Granvik took over operations through his company Val Ursera Hospitality after spending seven years in the regional food scene. He now guides a young staff dedicated to preserving the venue’s longstanding traditions. Guests settle into warm interiors designed for lingering conversations and unhurried meals.