The story
Deep in the Binntal valley, where the road ends and the mountains rise, Restaurant Pension Albrun has been a local anchor since 1979. Today, it is run by the second generation of the Inderschmitten family, who returned to the valley in 2013 to continue what their parents began. The restaurant’s setting is honest: a comfortable, welcoming space in a village that was once cut off from the world in winter.
The kitchen is led by Mario and Laetitia Inderschmitten, who describe their cooking as “Alpine Fusion Dining.” They take the best the region and the Alps have to offer and combine it with selected top products from around the world. The result is a menu that feels rooted in the valley yet open to broader influences. Their spring tasting menu, for example, starts with alpine-cured ham with rye bread and strawberries, moves through a morel-coconut soup with basmati foam, a wild garlic risotto with Belper Knolle cheese, and ends with Mario’s signature Black Forest dish—beef sirloin paired with sour cherries, cacao, and kirsch. A vegetarian version is also available.
The à la carte menu offers dishes like Alpine zander from Susten with wild garlic risotto and morels, braised alpine pork with spring vegetables, and a vegetarian take on the traditional Gommer Cholera. Desserts include a playful “sweet Binn rock” made with rhubarb, carrot, and absinth. The atmosphere is unpretentious and warm, a place where guests are invited to settle in for the evening.
The quality of this approach has not gone unnoticed. The Albrun has been awarded a Michelin Bib Gourmand, which recognizes good quality, good value cooking. It also holds 15 Gault Millau points and three forks with 90 points from Falstaff. These accolades reflect the consistency and care in the kitchen, but the restaurant itself remains a family-run operation, rooted in the rhythms of the valley. For those seeking a genuine taste of the Swiss Alps, it is a destination worth the journey.
Recognition
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