Appenzeller Huus

The story

Appenzeller Huus, Worpswede: Modern Swiss Cuisine in a Historic Mountain Setting

Culinary Leadership and Direction

Appenzeller Huus, Worpswede delivers refined Swiss cuisine within a landscape shaped by centuries of alpine tradition. General Manager Jan Schoch recently elevated the kitchen standards following a Gault&Millau 14 recognition, appointing Executive Chef Michael Gollenz to lead the culinary direction. Gollenz approaches contemporary cuisine by bridging historical recipes with modern composition. His team sources local dairy and mountain produce to build plates that respect heritage while embracing precise plating techniques.

Seasonal Composition and Technique

The kitchen highlights controlled heat application and layered textures across its menus. Slow braising transforms pork belly into tender arrangements paired with edamame purée and slender green beans. Fresh spring vegetables travel alongside delicate hollandaise and thin-cut fries. Sweet finishes blend elderberry, strawberry, and woodruff into structured creams and jellies that shift between smooth and crisp.

Historic Spaces and Cellar Culture

Dining unfolds inside structures dating back to sixteen hundred and eighteen hundred seventy eight, preserving original timber framing and low ceiling heights. Guests settle into spaces where historical wallpaper designs by Jakob Schläpfer complement warm lighting and stone walls. A dedicated wine program complements the cuisine, overseen by cellar master Hans Rhyner who focuses on small estate producers and handcrafted vintages. Tastings occur within a vaulted room designed to resemble a giant wooden barrel, creating an intimate environment for sampling rare champagnes and regional selections.