Bellevue Parkhotel & Spa

The story

Bellevue Parkhotel & Spa Adelboden: Alpine Gourmet Dining

A New Chapter in the Kitchen

Bellevue Parkhotel & Spa in Adelboden serves refined Alpine cooking guided by Jiri Urban, who recently succeeded Jürgen Willing after a twenty-one-year tenure. The kitchen now delivers a daily five-course menu tailored to loyal guests, offering clear selections for starters and mains alongside four alternative meat plates. This steady structure supports the restaurant’s recent Gault&Millau recognition, which reflects a careful calibration of techniques and seasonal ingredients under fresh leadership.

Plates Rooted in the Mountains

The current Swiss-inspired cuisine emphasizes precise execution and local produce, highlighted by pan-seared zander served over a bed of chard and basil broth. Guests frequently return for the creamy parsnip soup accompanied by a sharp scallop tartare, as well as thinly sliced veal paillard finished with aromatic herb butter. Dessert service rounds out the evening with rich ricotta and lemon ravioli, while a dedicated Friday cheese presentation curated by local affineur Manfred Schmid draws regular crowds.

A Longstanding Retreat with a Focused Cellar

More than a century of hospitality shapes the dining room, where mid-century architecture and bright interiors frame meals for travelers seeking rest in the Bernese Oberland. The beverage program leans heavily toward precision, featuring over six hundred labels with a deliberate emphasis on Swiss producers and distinguished Burgundy estates. Sommeliers guide these selections directly at the table, ensuring each glass complements the mountain gastronomy without overshadowing the plate.