The story
In Brunnen, on the shores of Lake Lucerne, Birdy's by Achtien brings a fresh, personal approach to modern cuisine. The restaurant opened in July 2022 and was quickly recognised for its quality, earning a Bib Gourmand from the Michelin Guide and 15 Gault&Millau points.
The name comes from two chefs who met while working at the Vitznauerhof: Christian Vogel, the creative force in the kitchen, and Jeroen Achtien, a Dutch Michelin-starred chef who has since returned to the Netherlands to lead Restaurant Inter Scaldes. Their shared passion for cooking—and for outdoor pursuits like skiing and wakeboarding—forged a friendship that led to this restaurant. Vogel's own career took him through various Swiss kitchens, and with his young, dynamic team, he earned the restaurant's first accolades within its first year.
Birdy's offers two distinct experiences. The main restaurant, called "Sharing," serves à la carte dishes, a surprise sharing menu, and large cuts of meat cooked on the Big Green Egg. Here, the atmosphere is relaxed and welcoming, built around convivial plates. The second space, "The Nest," is a food bar for a maximum of twelve guests, serving a fine-dining surprise menu that earned a Michelin star. Reservations are essential for The Nest, with service starting at 19:00.
The cooking philosophy is plant-forward, with vegetables forming the base of many dishes, complemented by meat or fish on request. The kitchen is dynamic and responsive, aiming to satisfy different tastes while keeping creativity at the centre. The dining experience is rounded out by a carefully chosen wine list and cocktails created by the team, overseen by host Sarina Grob.
Whether you choose a relaxed sharing meal or the focused tasting menu at The Nest, Birdy's delivers modern cuisine with precision and warmth. The Bib Gourmand award reflects its commitment to good quality and good value—a restaurant that feels both ambitious and genuinely inviting.
Recognition
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Details
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good quality, good value cooking
High quality cooking
At the welcoming Birdy's in Brunnen, Christian Vogel cooks creatively, unconventionally, and primarily vegetarian. Dishes are served family-style for sharing—you can order from the menu or opt for the nine-course veggie surprise menu, which can also be combined with fish and meat. A permanent fixture on the menu is the focaccia from The Sour Bros with olive and farmhouse bacon cream to start, while another evergreen is the Caesar-style romaine lettuce salad with Sbrinz cheese, apple, and poppy seeds. Creative yet restrained, the chef paired braised celeriac with rosemary, pear, and cashews, and served smoked radish alongside walnuts and rowan berries. The spätzle with savoy cabbage and parmesan was decidedly hearty, though with the delicate leek-and-apple mosaic, we unfortunately searched in vain for the actual mosaic on the plate. But Birdy's isn't exclusively vegetable-focused; the kitchen also houses an extra-large Big Green Egg grill. Consequently, the entrecôte, chuck steak, or the sensational minced meat cabbage rolls in Tom Kha Gai sauce are highly recommended. The desserts were equally enjoyable: a tangy blend of Granny Smith apple, arugula, and nut butter, or a delicately sliced fig with tonka bean and quince. For those looking to reach for the stars, the The Nest offering at the counter can be booked from Friday through Monday evenings. Exclusive for twelve guests, no sharing, ambitious.
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