The story
In the quiet mountain village of Gurtnellen, surrounded by meadows, forests, and peaks, the Gasthaus im Feld has been a cornerstone of hospitality for nearly a century and a half. Now run by the Walker family in the fifth generation, this traditional Swiss inn is a place where deep-rooted local knowledge meets a modern, thoughtful kitchen.
Chef Beat Walker grew up in Gurtnellen and learned his craft from Emil Stadler, co-author of the legendary Uri cookbook Rings um ds Ürner Chuchigänterli. This dusty, out-of-print volume holds the region's culinary soul—hearty dishes like Ankäsuppä and Zuckertitti—and Walker modernizes them with a gentle touch, ensuring they lose none of their "legendary strength." His cooking is firmly grounded in seasonal, regional produce, offering a small but carefully curated menu that changes regularly. At dinner, guests can surrender to the "Äs"-Überraschungsmenü, a surprise tasting menu named for a local dialect word that evokes the magical, the uncertain, and the profound.
The quality of this experience has earned Gasthaus im Feld a place in the Michelin guide, a testament to the consistency and care that defines the house. The inn also placed 4th in the Swiss Guest Award 2026, based on thousands of authentic guest reviews. Beyond the accolades, the atmosphere remains unpretentious and welcoming—the kind of place where private celebrations, business meetings, and quiet dinners all feel equally at home. The dining rooms are spaces of conviviality, occasionally hosting musical performances or culinary theatre.
For those seeking a deeper immersion, the inn also offers four cozy guest rooms—Jagd, Blaues, Historisches, and Alpenherz—each a quiet retreat in the heart of the Alps. Whether you come for the refined, seasonal Swiss cuisine or simply to sit among the mountains, the Gasthaus im Feld offers a taste of Uri that is both timeless and entirely its own.
Recognition
Ambience
Details
History
At the 146-year-old inn Im Feld, perched high above Gurtnellen and the Gotthard reservoir, everyone is generally happy: owner Beat Walker (fifth generation) with his second husband, Roland Stocker. And the guests: They love Walker’s cuisine, which draws inspiration from the canton of Uri and is simply excellent. His fan club knows exactly when he hits his peak: during the goat season and the wild game season! We also enjoy his summer menu: melon salad with Urner Formaggini, homemade noodles with egg mushrooms, traditional minced meat dumplings, veal saddle with champagne sauce. Walker maintains a close connection to the Schwyz region: Michael Näpflin supplies him with pike after pike pulled straight from Lake Lucerne. Speaking of wild game: We love the robust venison sausages to start, served with a small portion of polenta. We admire the wonderful sauce accompanying the venison pepper steak, based on a recipe from Beat’s mother, Berti. And we marvel at what’s on the daily special plate: chamois loin and venison cutlets! Solo chef Walker also prepares all the side dishes perfectly. The Banzogglä (hearty spätzle) are always welcome. The rich, deeply developed sauces are equally impressive; butcher Markus Heinzer from Muotathal supplies him with mountains of bones for them. The rest is talent and hard work. Speaking of goats: The animals grow up to slaughter age in paradise-like tranquility at Christian Naef’s Goat Paradise in the Göscheneralp valley. At Im Feld, it goes without saying that nose-to-tail dining is the standard: cutlets, tripe, liver, kidneys, and ribs. Served alongside: Siiwgagglä (a traditional potato and vegetable medley). In the evening, a tasting menu called Äs is served, featuring four to six courses.
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