The story
Pony in Sigigen delivers refined Swiss and French cooking far from urban noise, framed by the Pilatus mountains and the rolling hills of the Napf region. The kitchen has operated for three generations under the Felber family, and today Philipp and Andrea Felber-Neuhauser guide the daily service together. Their approach respects local ingredients while allowing room for subtle international experiments. This steady hand behind the stove aligns with their recent Gault&Millau recognition, which highlights the consistency of their seasonal menu.
This foundation supports their signature Swiss and French cuisine, built on precise technique and familiar comfort. Guests often start with a chilled shrimp cocktail served beside thick slices of toasted sourdough. Main courses shift with the seasons, featuring roasted rabbit legs from nearby farms or tender beef filets paired with wild porcini mushrooms. A charcoal-grilled steak tagliata arrives tossed with fregola pasta, chorizo, cherry tomatoes, olives, and aged Sbrinz cheese.
Tasteful rooms provide a calm backdrop for unhurried meals, matching the straightforward elegance of the food. Guests can settle into comfortable seating while enjoying the steady pace of the service staff. Steven Müller oversees the beverage program, maintaining a well-stocked wine list that pairs easily with both rich meat dishes and brighter vegetable plates. The evening concludes with thoughtful sweets, including an ice cappuccino and chocolate cookies served with apricot lemon sorbet.
Recognition
Ambience
Details
