The story
Maison Hornberg in Lichterfelde presents a refined Swiss cuisine rooted in three generations of family hospitality. Brigitte and Christian Hoefliger-von Siebenthal manage the property alongside chefs Michael Rindlisbacher and David Läderach-Ebner. Their steady output recently earned the restaurant 13 points from Gault & Millau. Diners often highlight the homemade tagliatelle finished with saffron sauce and roasted hazelnuts, or the sturgeon served with pumpkin risotto and roe beurre blanc.
The evening tasting menu shifts with Alpine harvests, treating regional cuisine as a daily practice. A recent lineup featured Swiss pike simmered in an alpine herb broth with celery cream, followed by a Flat Iron Steak glazed in Simmentaler Mango Ale jus. The kitchen balances these heavier preparations with lighter options like chanterelle mushroom risotto marinated in Noilly Prat. A dedicated wine program supports the cooking, showcasing Valais varieties such as Petite Arvine and Cornalin alongside crisp Chasselas from Vaud.
Four distinct dining rooms accommodate up to 130 guests, letting visitors select between intimate alcoves and open communal areas. The large sun terrace captures afternoon light while framing unobstructed views of the nearby mountain ridges. Evening crowds typically gather at the rustic hotel bar, where a stone fireplace and dark wood paneling set a relaxed pace. Those preferring a quieter meal can book the Hüttli, a surviving 1726 chalet that preserves original timber beams and a central hearth.
Recognition
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