The sheer variety of culinary delights on offer in this region is about as diverse as the local topography. Whether you are at a Bergbeizli mountain restaurant or at a top gourmet address, you are sure to be impressed. These tasty treats include the local specialities, which mainly derive from the Simmental cow. In addition to the spicy Alpine cheese, a full-fat hard cheese made from raw Alpine milk, the cow also provides the highly prized local dried meat.
This owes its special qualities to the preparation: The raw pieces of meat are mixed with salt, spices and Alpine herbs and stored before being hung out to dry. Of course one should enjoy the meat with a dab of Saanen mustard. No, that's not the usual mustard, but a wonderfully spicy cherry most that tastes a bit like the famous Cumberland sauce.
"I simply adore Hobelkäse cheese thinly sliced with a truffle slicer and served on some local Simmental beef or veal steak."
Markus G. Lindner
The Alpina Gstaad,
18 Gault Millau points
IN A CULINARY CLASS OF ITS OWN.
Whenever the new GaultMillau awards are announced, the gastronomical world casts its eye on the holiday region of Gstaad. No other region in Switzerland has such a density of awarded restaurants. In 2015, the 18 winning chefs were awarded a combined proud total of 272 points. Top chefs from around the world are drawn to Gstaad. Here, you can enjoy their creations in a peaceful setting far from all the hustle and bustle of the cities. It is here that they find the right working conditions in which to perfect their quality performances. A culinary journey of discovery through this region is full of amazing surprises, be it at any of the prestigious gourmet restaurants or at a cosy Alpine restaurant.
A special local institution is the Saveurs Gstaad. Its "gourmet events" are held throughout the year and combine fine dining with culture and sports. Saveurs Gstaad provides a unique opportunity to get to know these culinary artists and top chefs as they produce their creations.