En route to pleasure

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A feast for the eyes meets the palate

Gstaad spoils ‘foodies’ every step of the way with a unique mix of nature and a record-breaking number of gastronomic discoveries. Connoisseurs travel for miles for a platter with ‘Hobelkäse’ (traditional shaved cheese) and dried meat after their climb, do-it-yourself traditional fondue while on the road and meringues with double cream or a ‘Saanemüntschi’ (a local dessert).

If you want to indulge your palate you are right on track between Gstaad and Zweisimmen. For you will find the finer things in life along the route. Taste sensations follow one after the other on over 300 signposted hiking paths. Many themed paths quench the thirst for knowledge. Do some soul-searching along the Saane on the Yehudi Menuhin Philosophers’ Trail, admire the historical architecture on the Obersimmental Hausweg or sharpen your ecological awareness along the Moorweg in Sparenmoos - there’s something for every taste.

Good things along the route

More than 100 restaurants, spread over mountains and valleys, from the earthy “Raclettestübli” to a gourmet temple, promise to tickle your tastebuds while underway.

In addition, there are 80 managed alps with around 100 Alpine dairies that welcome visitors from all over the world – outside, on the benches in front of the hut.

Local and international cuisine go hand in hand and give world-famous Gstaad its sophisticated feeling.

Coffee shops and tearooms lend the pedestrianised promenades and ten villages in the region their charming flair. The recipe is tantalizingly simple: it doesn’t always have to be caviar, but can sometimes be …

Gstaad's Gourmet Heaven

This is something to savour: for many years now Gstaad has scored the highest density of GaultMillau points per head and square kilometre. The current number of points is 229, distributed between 15 restaurants. This is no coincidence. Saanenland’s natural resources provide the best  ingredients for a fine cuisine. The number of stars in Gstaad’s gourmet heaven is steadily increasing.

Robert Speth, Golfrestaurant Gstaad

The doyen of Gstaad, Robert Speth (18 points for his Restaurant Chesery) is acclaimed in the current GaultMillau with his Golf Club Restaurant as a “rising star” and for “the best golf restaurant in the country”. For this  reason he was recently awarded 15 points.

www.chesery.ch

Giuseppe Colella, Hotel HUUS Gstaad

Giuseppe Colella, former chef at the Park Hotel Gstaad, has been working since November 2016 in the newly opened Hotel HUUS Gstaad. The full-blooded Italian has won 16 GaultMillau points with his pasta and fish based cuisine.

www.huusgstaad.com