Alpenblick

The story

Alpenblick Adelboden: Regional Swiss Cooking Meets Mountain Views

The Chef and the Kitchen

Alpenblick in Adelboden anchors its regional Swiss cooking firmly in the Bernese Oberland landscape. Chef Björn Inniger runs a family operation that treats every plate as a conversation between mountain roots and international techniques. His kitchen sources almost exclusively from local farmers, butchers, and fishermen who visit the premises regularly. Sous-chef Rebecca Pfiffner supports this daily rhythm after training alongside three-star kitchens in Germany and Switzerland. The team prepares everything seasonally while prioritizing biological produce and transparent supply chains.

Dishes and Ingredients

Inniger builds his menus around precise cuts and contrasting textures rather than heavy sauces. A recent tasting featured marinated yellowfin tuna resting on white tomato mousse alongside green beans and taggiasca olives. He pairs Brüggli trout with cured lardo di Colonnata and a bright lemon beurre blanc. The main course often highlights glazed short ribs from local Adelboden cattle served with cauliflower purée and bramble jus. Seasonal desserts lean toward light compositions like strawberry basil sorbet paired with dark chocolate crumbles.

The Stuba and the Bistro

Guests choose between two distinct dining environments depending on their schedule. The elegant Stuba offers an intimate setting where diners watch the afternoon light shift across the Adelboden 3000er peaks. This room carries both a Michelin star and seventeen Gault&Millau points for its consistent execution. Downstairs the Bistro provides a relaxed counterpoint with everyday classics and lighter Swiss cooking options. It earned a Bib Gourmand designation for maintaining exceptional quality at accessible prices.