Bernerhof

These are my favorite," says longtime head chef Kah Hing Loke, pointing to a generous portion from his refined dim sum collection: "Ha-Gao," elegantly stuffed with shrimp. We enjoy the others as well: fillings of beef, pork, or duck, either gently steamed or baked. "Order everything, share everything" – this is likely the best way to kick off a pleasant evening (or lunch) at Blun-Chi. Chef Hing loves soup. We were served a new version: chicken, morels, and nutritious goji berries in a clear, rich broth. Naturally, you crave duck when dining at a Chinese restaurant. At the Bernerhof, you need to pre-order the Peking Duck, as the right kind of bird (not too fatty!) isn't exactly easy to source. No problem for the many regulars who know the house rules. For everyone else, the chef has a wonderful consolation dish ready: duck kebab! Juicy breast meat and a few strips of vegetables are tucked into a sandwich. Alternatives include Mongolian beef (very tender), crispy "Aemme Shrimps" from Eyhof in Burgdorf served with soy sauce, or with ginger and onions. Wok-fried veal strips with lemongrass-chili sauce. The only dish we couldn't warm up to was the fiery red, crispy ball filled with lychee and shrimp: it looks cool, but doesn't deliver much in terms of flavor. Heads up! Blun-Chi is a highly sought-after spot in Gstaad. During peak season, reservations are mandatory, even though two seating services are offered in the evening. Extensive vegetarian offerings. High concentration of VIPs.

Everything is possible. And everything tastes great! The "La Gare" at the "Bernerhof" is both a traditional tavern and a comfort-food restaurant, with occasional excursions into more ambitious cuisine always welcome. The label "classic home-style cooking" is once again considered a genuine compliment for chefs. We count the hot, baked meat pie among them, delivered to the house every Wednesday by the "Buure Metzg," as well as the impressive sausage selection: Kayser bratwurst (100 percent veal), veal bratwurst, farmer's bratwurst (from the Abländschen Duroc pig), and St. Gallen Olma bratwurst (Schmid butcher shop). Our favorite and almost indispensable on every visit: the Kabier-Cervelat salad! Fondue is also part of the comfort menu: their own spicy raw-milk cheese from the sister operation in Abländschen goes into the blend, along with Vacherin Fribourgeois and a very solid white wine. Marcel Reist is a classic chef, runs the bustling kitchen with calm confidence, and is always up for a few exciting specials. We particularly enjoy his Crevette Cocktail 2.0: crisp "Aemme Shrimps" from Burgdorf, mini lettuce, and a custom cocktail sauce all come together here. For the pasta course, he sometimes picks it up "next door" from colleague Martin Dalsass at the "Locanda": Gnocchetti sardi (Malloreddus), homemade of course, paired with fresh sausage from Martin's salami production. Reist also favors large livestock. He occasionally purchases a 400-kilogram cow from Gstaad farmer Ueli Bach and utilizes every single part flawlessly: for burgers, for boiled beef, and for a cutlet feast for larger groups. Dessert after that? Fötzi Schnitte 2.0, elegantly plated with plums and sour cream ice cream. Pizzeria "Basta" next door: 18 top-tier varieties, including a "Maxi" pizza with a 50-centimeter diameter.