The story
Executive Chef Adrian Bolsmann steers the kitchen at Romantik Hotel Schweizerhof in Grindelwald toward a stripped back philosophy for Swiss cuisine. His seven course tasting menu at Restaurant Schmitte prioritizes ingredient clarity over heavy decoration. The opening plate pairs a delicate tapioca crisp with chilled rump tartare and house made pickled mustard seeds. A subsequent course layers blanched peas, carrot purée, and morel caps stuffed with chicken mousseline, a refined approach that recently earned the venue fourteen points from Gault & Millau.
The current structure traces its roots to 1892 when a devastating village fire consumed the original blacksmith workshop on these foundations. Builders reconstructed the property rapidly using standardized plans, later adding three storeys to reach its present silhouette by 1912. Today Mario Resch hosts guests inside a space that balances heritage stone facades with updated interiors. Large windows frame direct sightlines to the Eiger north face while the surrounding hotel park offers quiet walks through mature shrubbery.
This commitment to Alpine cooking ensures every plate reflects local terroir without unnecessary complexity. Kitchen staff process entire animals including offal cuts and pair regional vegetables with imported accents like South African Vin de Constance for the final sweet course. A medium roasted lamb rack sits alongside a shoulder braised inside a crisp pastry shell. Guests finish with a dark chocolate and blackberry composition before receiving a rooibos infused panna cotta.
Recognition
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