The story
Berggasthaus Masescha sits 700 metres above Vaduz, offering a refined approach to Alpine cuisine that balances heritage with contemporary technique. The building opened as a local tavern in 1877. Guntram and Emma Fehr purchased the property twelve years later, establishing a lineage that continues today. Fred Fehr now guides the kitchen as the third generation of his family to manage the operation. His long tenure ensures consistency across every service.
Roland Gössler directs daily cooking after bringing decades of international experience back to the region. He blends regional sourcing with global influences, a method that earned the kitchen thirteen points from Gault Millau. The menu shifts with the seasons while preserving reliable favourites. This Liechtenstein kitchen maintains high standards through careful ingredient selection and precise execution.
Diners frequently return for the braised ox cheek served with Bramata potatoes and a rich red wine reduction. The kitchen also prepares vitello tonnato with capers alongside a seasonal gazpacho or roasted goat cheese dressed with strawberry vinaigrette. Every table eventually orders Maria’s covered apple cake, a dessert protected as a strict family secret since the early days. Warm cherry parfaits and house baked strudels complete the lineup.
Guests enter a traditionally paneled dining room that frames sweeping views across the Rhine valley. Large windows channel natural light during afternoon service, while the outdoor terrace extends the seating area into the crisp mountain air. The layout encourages unhurried conversation between courses. Patrons often linger over coffee before descending back toward the town below.
Recognition
Ambience
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