1910 Gourmet by Hausers

The story

1910 Gourmet by Hausers – Michelin-Starred Fine Dining in Grindelwald

A century-old hearth and a modern vision

In 1910, Johann Hauser expanded the Belvedere hotel and installed a new stove. That stove still stands at the centre of the restaurant's small, wood-panelled stübli, where just six tables sit. The spirit of that era – when ingredients were grown on-site or sourced from the surrounding valleys – informs everything at 1910 Gourmet by Hausers. Chef Dávid Imre Rózsa translates that heritage into a contemporary, technically precise cuisine. His plates are reduced in number of elements but rich in flavour, built on careful ageing, fermentation, and a deep respect for the region.

A season on the plate

The summer menu marks the shift into early summer, highlighting young peas, the first fruits of the season, and aromatic herbs. Precision craftsmanship and deliberately aged or fermented components add depth. International touches meet a product-led approach, giving fresh expression to classic mountain dishes. Guests can choose a vegetarian or a meat‑and‑fish menu; vegetables, meat, and fish come from selected local producers, while milk and cheese arrive directly from Grindelwald. Each menu runs six or more courses, priced at CHF 190.

Recognition and a sense of place

The Guide Michelin has awarded the restaurant one star, highlighting the high quality of the cooking, and Gault&Millau has granted 16 points. Beyond the kitchen, the experience extends to a local touch: a freshly roasted coffee from Grindelwald's own micro‑roastery, EigerBean, using organic Fairtrade beans. In a room that holds only a handful of tables, with the original 1910 stove as a quiet witness, the meal feels intimate, precise, and grounded in its Alpine home.