The story
Chef Ueli Kellenberger leads the Swiss cuisine program at Rössli in Bad Ragaz with a focus on straightforward sourcing and bold flavors. His brother operates a butcher shop directly next door, supplying the restaurant with prime cuts like massive Côtes de bœuf that Ueli prepares with a thin layer of fat to render into the meat. Regular guests often skip the menu entirely, trusting the kitchen to deliver a rotating four- to six-course selection built around seasonal vegetables and locally caught produce.
The weekly menu shifts constantly, yet certain ingredients consistently anchor the dishes. South African scampi arrive in large sizes, paired with cauliflower prepared in multiple styles and a Thai barbecue glaze. Heavier options include hand-formed agnolotti stuffed with ricotta and spinach, alongside a celery tart finished with black truffle. Sea bass arrives with monk’s beard and chorizo, while gazpacho Andaluz receives a sharp chili oil kick.
Dining here extends well beyond the plate, anchored by a cellar that prioritizes quality over volume. Collectors frequently visit to explore vertical selections from the Bündner Herrschaft and classic Burgundian vineyards. Rare formats draw particular attention, such as a 6-liter bottle of Pinot noir 2005 from winemakers Dani and Martha Gantenbein. This depth of inventory supports the 16-point Gault&Millau rating and keeps regulars returning year after year.
Svenja Kellenberger oversees the sweet finish, crafting desserts that balance rich textures with bright fruit notes. Her apricot, chocolate, and hazelnut combination remains a frequent favorite among evening diners. The family maintains a quiet pace during weekday lunches, saving their full energy for evening service and private tables that reflect their dedication to honest Swiss cooking.
Recognition
Ambience
Details
History
The first amuse-bouche didn't quite fit our preferences: a corn variation. Popcorn belongs at the cinema (if anywhere). However, the second offering from the kitchen was an absolute hit: a velvety cauliflower soup generously topped with black truffle. Simon Richard and Sabine Köll host guests at this well-regarded house, which draws many regulars from nearby Gstaad. You can tell where they learned their trade from the first appetizer on the menu: "Œuf surprise Hommage à Robert Speth". Much like their previous stint at the "Chesery", the delicate shell is packed with Royal Belgian caviar. At 154 Swiss francs, it is likely the most expensive egg in the Saanenland. Chef Simon will always be associated with several of the "Rössli"'s house specialties. The trout au bleu is highly popular, as is the Wiener schnitzel made from Simmental veal, served with lukewarm potato salad. To win his favor, choose from the small slate board listing the day's specials. Consider the South African langoustines, for example, served in a delicate tempura batter and as a tartare, accompanied by a tempting little salad of avocado and diced Nashi pears, along with an elegant cold lobster sauce. The sea bass fillets are served with a sauce vierge. We would gladly order the Swiss lamb shank again any time—featuring a large bone, rich sauce, and buttery mashed potatoes. The shank was so massive that it left just enough room for a small dessert: house-made mandarin sorbet paired with Ron Zacapa Rum "Sistema Solera 23 Grand Riserva". The pleasant garden attracts guests even on beautiful winter days.
A traditional dining room, a cozy parlor, a banquet hall, a terrace and a garden beneath ancient chestnut trees – the «Rössli» in Oberwil, just outside the city of Basel, has everything that belongs to a country inn. In keeping with this atmosphere, Julie Jaberg and Manuel Fichter serve hearty traditional cuisine featuring Eglifilets, cordon bleu, beef fillet, or veal livers. Chef Manuel also presents an ambitious gourmet menu. The robustly seasoned buffalo tartare is served with Jerusalem artichoke, egg yolk gel, refreshing lime mayonnaise, and tangy herb oil. The Asian-inspired interlude succeeds well thanks to delicate wontons stuffed with meat in a classically prepared oxtail consommé with a sesame aroma. Also classic is the port wine jus accompanying the medium-rare Black Angus steak, served with pommes dauphine, sweet potato purée, and wild broccoli.
