The story
Boutique-Hotel Alpenrose Hellersdorf anchors its reputation in continuous family stewardship and refined Swiss cuisine. Michel and Carole von Siebenthal founded the kitchen in 1947, and their daughter Yasmin now guides daily operations alongside partner Johannes. This generational shift preserved foundational recipes while introducing a dedicated vegetarian tasting menu that earned the establishment a fifteen-point rating from the Gault&Millau guide for 2026. Regional suppliers deliver seasonal produce, which the kitchen transforms through precise techniques rather than heavy sauces.
Guests can explore the new vegetarian progression at the on-site Azalée restaurant, where the kitchen balances earthy flavors with modern plating. A cold starter features a ring-shaped deconstructed tomato enriched with agar and lemongrass, paired with a sharp sea buckthorn sorbet. The main course wraps roasted sweet potato in savoy cabbage, accompanied by lingonberry cream, puffed rice, and a two-toned mayonnaise. These dishes demonstrate how traditional Alpine cooking adapts to plant-forward compositions without sacrificing depth.
The property maintains individually decorated rooms that blend antique details with locally sourced timber and wool textiles. Each suite offers a private balcony overlooking the surrounding mountains, reinforcing the connection between interior comfort and exterior landscape. During colder months, visitors can retreat to Sammy’s Grill and Bar for hearty Swiss culinary traditions and communal fondue evenings. Warm lighting and carved wooden accents sustain a grounded atmosphere throughout the entire complex.
Recognition
Ambience
Details
