The story
"Treten Sie ein in eine aussergewöhnliche Atmosphäre." The invitation from Eintracht Restaurant + Catering in Kestenholz is as genuine as the hospitality that follows. Here, in the quiet countryside near Langenthal, Hanna and Marco Meier and their team have created a place where dining feels both personal and refined. The restaurant’s own words promise "gelebte Gastfreundschaft" – lived hospitality – and that spirit carries through every meal, whether in the main dining room, on the seasonal terrace, or in the intimate St. Peterstube.
The kitchen works with the seasons, turning out fragrant dishes and "verlockende Desserts" that draw on international influences. A tasting menu from the St. Peterstube reveals the range: carpaccio of Swiss premium beef fillet with Belper Knolle cheese and quail egg, a green curry soup with poultry dumplings and fresh coriander, then Gotthard zander on fennel beurre blanc with pumpkin. The main course – roe deer saddle roasted pink in a mushroom crust, served with polenta ravioli, autumn vegetables, red wine pear, and chestnuts – speaks to a kitchen that respects both tradition and technique. Dessert brings chocolate ice cream with pistachio cake and plum compote, or a cheese trolley selection. Menus are offered in three, four, or five courses, from 86 to 116 Swiss francs.
Beyond the St. Peterstube, the restaurant caters to larger events, banquets, and private parties, and even offers takeaway. An outdoor terrace and an e‑charging station (powered by the restaurant’s own solar panels) add modern convenience to the warm, classic setting.
Eintracht’s consistent, high-quality cooking at a fair price has earned it a Michelin Bib Gourmand for 2026 – a mark of trust for anyone seeking "good quality, good value cooking" in the Swiss countryside. It’s an award that aligns perfectly with the restaurant’s philosophy: generous hospitality, seasonal international cuisine, and a setting that invites guests to settle in and stay a while.
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