The story
Perched at the edge of Grenchen, next to the Allerheiligenkapelle, Chappeli occupies a building where hospitality has been practiced since 1689. After extensive renovations, it reopened in 2014 under the guidance of host Christoph Köhli. The setting is intentionally calm—country-style interiors, far from the city’s bustle—a place designed for lingering over a meal.
Köhli describes his approach simply: “We combine regional ingredients with Mediterranean or almost forgotten ones.” This philosophy, grounded in the seasons and the surrounding landscape, earned Chappeli a Michelin Bib Gourmand for 2026, an award that recognizes good quality, good value cooking. It is a fitting nod to a kitchen that lets the land speak without pretension.
The menu changes with what is available. Vegetables are, as the team puts it, “in der Regel saisonal und aus der Gegend”—in summer, they come from the restaurant’s own garden. This commitment to seasonal cuisine allows for fresh, vegetarian dishes prepared on request. Lunch offers a three-course menu of soup or salad, a main, and a refined dessert for CHF 44, alongside an à la carte selection. In the evening, a hand-written blackboard lists a small, changing set of dishes, supplemented by daily recommendations.
Desserts are a point of pride. The Chappeli Eiscafé—a combination of mocha ice cream, sea buckthorn, double cream, and espresso—has been a guest favorite since the beginning. The Schoggi Moelleux, a rich chocolate cake with a warm liquid center, is served with seasonal fruit and house-made ice cream. The ice creams themselves, in flavors like sour cream, vanilla, raspberry, and chocolate, are made in-house and supplemented by specialties from Gasparini.
Every Tuesday evening, Chappeli shifts format for Tavolata. Here, the kitchen sends out seasonal, healthful dishes in bowls and platters meant for sharing. Host Janine Hausmann calls it “the epitome of dining, enjoying, and being together,” an evening that encourages a different kind of interaction among guests. The price is CHF 89 per person, with a cheese course available for an additional CHF 14.
The wine list is curated with care—every bottle has been tasted and approved by the team. By-the-glass options change regularly and are announced on the blackboard. The overall spirit is one of grounded generosity: a kitchen that grows its own vegetables, makes its own ice cream, and welcomes guests to a place that has been serving travelers and locals for over three centuries.
Recognition
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Details
History
good quality, good value cooking
You will search in vain for elaborate towers, foams, and other trendy flourishes at the «Chappeli» above Grenchen. Nor would they suit the cozy restaurant with its pleasant terrace nestled right in the greenery. Instead, head chef Christoph Köhli impresses with outstanding ingredients, masterful technique, and a skillfully crafted cuisine inspired by both regional and Mediterranean traditions. The menu is presented on a slate board, and the courses are served with charm and competence by Janine Hausmann, dressed casually in jeans and sneakers. Among the starters, we particularly enjoyed the wonderfully aromatic black risotto with pan-fried giant prawns, just as much as the excellent goat cheese ravioli with spinach and pickled porcini. The Black Angus fillet was of excellent quality and perfectly cooked, served with creamy mashed potatoes and Meaux mustard. Köhli also impressed us with his seared tuna, paired with bright, lemon-infused fregola sarda. Finally, the pistachio pastry—playfully billed as “the best in the world”—truly delivered an exceptional experience.
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