Alpenblick und Chalet Resort

The story

Alpenblick und Chalet Resort in Wilderswil offers refined Swiss alpine cuisine

The chef and the kitchen

Richard Stöckli guides the culinary direction at Alpenblick und Chalet Resort in Wilderswil with a focus on Swiss alpine cuisine that draws directly from the surrounding landscape. His team harvests lemon verbena and vegetables from their own garden before bringing them straight to the prep station. A family run operation since its founding, the kitchen treats local sourcing as a daily practice rather than a seasonal theme. The Gault Millau jury recognized this grounded approach when they awarded the kitchen sixteen points in their latest guide.

Seasonal plates and local techniques

The summer menu opens with cheese sourced from the family’s own high pasture, served alongside aged vinegar gelée and sourdough baked in a wood oven. Beef tartare follows with a crispy rösti base, sour cream, and a light scattering of caviar that adds texture without weighing down the palate. Pikeperch arrives glazed and firm, prepared simply enough to let the freshwater fish shine while vegetable sides retain their snap. This consistent attention to regional Swiss cooking earned the kitchen a Michelin star.

The dining room and terrace

Guests choose between the intimate Gourmetstübli and the brighter Swiss Bistro, both designed to keep the focus on unhurried conversation. Large windows frame the Bernese Alps, turning the mountain panorama into a constant backdrop during evening service. A sunny terrace extends the seating area into warmer months, allowing diners to watch the weather shift over the valley peaks. The relaxed environment complements the kitchen’s philosophy, proving that refined mountain gastronomy works best when guests feel completely at ease.