The story
High above Adelboden, Hohliebe-Stübli redefines Swiss fine dining inside a two hundred year old wooden building that defies typical mountain hospitality expectations. Chef Andy Schranz and his partner Sandra Burn manage the space together, running a compact kitchen centered around a traditional wood stove. From this modest setup he prepares an elaborate tasting menu titled d’Ässeri. He walks guests through each course using the local Oberländer dialect, turning every plate into a direct conversation rather than a formal presentation. This meticulous service style recently secured fifteen points in the Gault&Millau guide.
The menu blends classic regional ingredients with unexpected techniques. A cream of Limousin calf replaces tuna in a refined vitello tonnato, while sautéed zander pairs with slow cooked Aargauer Loto rice and wild chanterelles gathered nearby. Guests often pause during the venison backstrap course, which arrives sous vide alongside fried potatoes and a barbecue sauce built on cola. Cheese courses feature a light Belper Knolle mousse served on crispbread, followed by desserts like a ricotta crème brûlée or marinated Valais apricots resting on chocolate crumble and alp milk muffins.
The dining room retains its original beams and rustic proportions, creating an intimate setting for the multi course service. Candlelight reflects off the aged wood while staff navigate the narrow aisles between tables. This small scale allows Andy Schranz to step out from behind the pass and discuss each preparation directly with visitors. A curated selection of Swiss wines runs alongside herbal gin tonics, grounding the inventive Alpine cuisine in familiar regional flavors.
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