Frutt Mountain Resort

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Frutt Mountain Resort Meiringen | Alpine Cuisine at 1920m

The Kitchen and Regional Cooking

Frutt Mountain Resort in Meiringen delivers a focused Alpine cuisine at an elevation of 1920 meters. Chef Sebastian Mattern oversees the preparation with a steady hand that respects local produce and proven techniques. This disciplined approach to Alpine cuisine recently secured a thirteen point recognition from Gault&Millau for the 2026 season.

Signature Plates and Serving Styles

Diners navigate between lighter preparations in the main room and generous portions in the Stübli area. The kitchen wraps delicate zander fillets in parchment paper and combines Kernser spiral noodles with smoked salmon and fresh dill. Larger appetites order a 350 gram Flat Iron Steak or half a kilogram of calf spare ribs served directly on heavy timber boards.

Mountain Layout and Seasonal Rhythm

The property rises above the Melchsee reservoir with glass facades capturing uninterrupted valley views. Kempinski manages the facility across connected wings that house guest suites, a dedicated spa zone, and multiple dining venues. The atmosphere stays functional and warm, designed for recovery after long days on the slopes or high trails.