The story
In the village of Riemenstalden, above the Lake Lucerne basin, Robert and Veronika Gisler run Gasthaus Kaiserstock with a straightforward philosophy: natural, seasonal products from the region form the foundation of everything they do. The kitchen prepares these ingredients fresh, with a clear focus on aesthetics and detail. Whether it's a traditional "Wärschafte" or a multi-course gourmet menu, the cooking is described as flavourful, authentic, and precisely executed.
The restaurant holds a Michelin Bib Gourmand, an award that recognises good quality, good value cooking. This distinction aligns naturally with the Gislers' own emphasis on an above-average price-performance ratio alongside the best possible product quality. There is no gap between their everyday country cooking and their more elaborate creations – both receive the same care.
The atmosphere is that of a proper Swiss guesthouse: warm, unpretentious, and welcoming. The kitchen serves lunch and dinner from Thursday through Sunday, with continuous service on Saturdays. Note that the restaurant accepts cash only. Reservations are taken by phone.
Recognition
Ambience
Details
History
good quality, good value cooking
Riemenstalden has 84 inhabitants. Four of them run a charming, flower-decorated country inn high above Lake Uri. Röbi Gisler cooks together with his son Joël, while Veronika and daughter Angelina take excellent care of the guests in a well-rehearsed operation. A true family team. A wonderful address. One of the best restaurants in Central Switzerland. The Gislers follow a clear seasonal schedule. Kid goat from Easter (and not a day earlier) until Pentecost, game and roast meats in autumn, and village fairs in between. Even for the kid goat season, one of the village's 84 residents is responsible: Goat Farmer Markus Inderbitzin. He delivers five animals to the Kaiserstock. This time we receive a particularly young specimen, weighing only eight kilos. For years now, the Gislers have been practicing what big cities politely call nose to tail in this small village. They use everything. So we start with a braised, incredibly tender kid goat ragout with broth, bacon, and sage. Chef Röbi reveals the secret: It is only shoulder meat in there, nothing from the breast! Kid goat sausages are served double this time: St. Gallen style as always and Farmer style; crispy Rösti and onion sauce are the common denominator. Then comes the Grand Kid Goat Finale: kid goat meatballs, a piece of carefully pan-fried kid goat leg, kid goat loin; the meat off the small bones tastes especially good to us. It is incredible what all gets served alongside: rich sauces, precisely prepared vegetables, a fine polenta, and wonderfully unhealthy, wide, buttery noodles with breadcrumbs. My son is in charge of the side dishes, says Papa Gisler proudly. Life without kid goat also exists at the Kaiserstock. Flat asparagus, Lostallo salmon, horseradish, elderflower, and aged balsamic vinegar for the appetizer. Morel soup with plenty of mushrooms and a touch of cream in the cup. Wild garlic gnocchi with Sbrinz. Turbot on artichokes – and of course the house fish: fresh stream trout from their own pond, fried or bleu, cared for and caught by the chef. The desserts are classic and well-executed: rum-soaked fruits, orange sabayon, affogato. The wine list has been significantly expanded, and the value for money remains unique. In summer, service is offered on the terrace overlooking the Kaiserstock.
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