Sonnenhof

The story

Sonnenhof in Saanen: Award-Winning Swiss Cuisine with Panoramic Views

Mountain views and a storied past

Sonnenhof in Saanen offers a grounded example of Swiss cuisine set against a sweeping valley panorama. Louise and Erich Baumer stepped in as tenants in 1999 before purchasing the property outright in 2003. Their decades of stewardship transformed the venue into a reliable destination for travelers seeking traditional chalet comfort alongside attentive service. The current operators are stepping back for the remainder of the 2024 season to address operational challenges and prioritize health, with a scheduled reopening slated for the winter of 2026.

The chef and the kitchen

Erich Baumer guides the culinary program with a focus on straightforward excellence rather than theatrical presentation. Critics have noted his ability to balance ambition with restraint, earning the kitchen a solid Gault&Millau rating that highlights both the quality of the ingredients and the consistency of execution. This regional cooking relies on trusted suppliers and seasonal availability to keep flavors honest. Long-serving staff members ensure that the multilingual hospitality remains polished and unhurried.

Signature preparations and seasonal classics

High-end components often shine in minimalist arrangements, such as the Balik salmon tartare served with Oscietra Superior caviar and crème fraîche. The kitchen treats delicate pasta as a central craft, producing notably thin-walled ravioli filled with Périgord truffle or wild herb boletes. Beef preparations range from a strictly Italian-style hand-cut tartare to a richer, cream-based alternative depending on preference. Guests finishing their meals typically encounter familiar comforts like a well-baked apple tart.