Landgasthof Bären

The story

Landgasthof Bären Madiswil – Seasonal Fine Dining in Langenthal, Switzerland

Welcoming guests since 1646

At the heart of Madiswil, just a short journey from Langenthal, stands the Landgasthof Bären, a half-timbered house that has welcomed travellers for nearly four centuries. The inn’s own words capture its spirit: "Welcome home. Even if you are here for the first time." The kitchen is Michelin-recommended and holds 14 Gault&Millau points, recognition earned through a deep commitment to the seasons and to the producers of the region.

The Bären Table

The menu is a direct reflection of the surrounding countryside. A "Bäre Menü" might begin with a cured ham terrine from Mays Burehof in Kleindietwil, followed by a variation of white asparagus from the Bögli Hof in Oschwand, served as a flan, pickled, and in a salad with tarragon gel and wild garlic hollandaise. A course of house-smoked trout from Roggwil arrives with a chive beurre blanc and trout caviar, leading to a beef duet from the same Kleindietwil farm, paired with morels, Aargau risotto, and fresh peas.

For those who prefer a vegetarian path, the kitchen offers a dedicated "Bäre Menü vegetarisch" that is equally ambitious. Grilled leek with egg yolk cream, falafel made from Swiss chickpeas, and house-made potato gnocchi with morels all appear. Both menus build to a cheese selection from the Käse Spycher in Bleienbach and finish with sous vide rhubarb from the Bögli Hof, served with vanilla crumble and elderflower sorbet.

Classic dishes and seasonal cooking

Beyond the tasting menus, the kitchen keeps its "Bärenklassiker" on offer: a beef fillet Stroganoff with quark spätzle, pan-fried calf's liver with balsamico and butter rösti, or a breaded pork schnitzel from the local Tschanz butcher. Spring brings dishes like grilled beef fillet steak with a bone marrow crust and green asparagus, or pike-perch from Heimiswil with buttermilk foam, Aargau risotto, and preserved blueberries. The cooking is precise, the ingredients traceable to named farms, and the seasonal cuisine is the constant thread.