The Best Restaurants in 3715 Adelboden
The Stuba is THE gourmet restaurant in Adelboden. The menu brings alpine products to the plate - vegetables from the valley, meat and fish from here. The cooking is precise and of the highest standard. The wine list favours small producers and the service knows how to use them.
The Hohliebestübli is a gastronomic gem hidden in a 300-year-old farmhouse. The Schranz family cooks wonderful, seasonal menus on a simple wood-burning cooker - with milk, butter and eggs from the farm. Attention to detail, informal and of a high standard.
Tünde and Stefan Zimmermann have created a wonderful little restaurant in the middle of the village of Adelboden. The place is already full when we arrive shortly after opening time. We start with a Hungarian sparkling wine and receive greetings from the kitchen: a tartelette with cream cheese and garum and a potato croquette with lovage and pickled onion. An amuse-bouche gets an extra stage: the langosch. This is a Hungarian specialty, as the Hungarian hostess Tünde Zimmermann explains. The first starter is a char tartare from Brüggli in the canton of Schwyz. Stefan Zimmermann has combined it with a citrus fruit, sesame and cream cheese broth. And hits the mark. The Alpine pikeperch, fried until crispy on the skin, is served with special accompaniments: stachys, Jaipur curry and banana as chips and cooked. It is well known that fruit in dishes is not for everyone, but the companion also praises the course to the skies. The main course is a roulade of Alpstein Ribelmais chicken. It is served with a somewhat firm raviolo, accompanied by vin jaune and ponzu sauce. Here, too, the table goes into raptures. The predessert is a herb quark ice cream with sea buckthorn and verbena, which not only looks beautiful, but is also super-fine. The patisserie department also shows courage: the white chocolate-coated mousse with tonka beans has a beetroot center, followed by a beetroot and cassis sauce. What a feast the Zimmermanns offer. Anyone who makes the journey to Adelboden will definitely be rewarded.
Since May, Executive Chef Laura Magee has been in charge of the four-star hotel "The Cambrian" and the "Bryn Williams Restaurant", the hotel's top restaurant. The Irishwoman greets us from the kitchen with a chicken canapé with chimichurri, seaweed powder and a slice of pickled cucumber. The vegetarian greeting: a falafel ball with avocado topping. The "Chef's Choice" consists of five acts and has been cleverly designed by the kitchen so that omnivores and vegetarians are equally happy. This means that some of the courses are the same. The start, for example: Asparagus with sliced egg yolk, ricotta and rocket. The next course is different: marinated salmon with zabaglione cream, finger limes, vinegar pearls and avocado-wasabi dab. The vegetarian course is a comforting mushroom soup. The "Signature Dish" with Japanese eggplants is served to all connoisseurs. Topped with fried vegetable slices with miso espuma, sesame seeds and spring onion rings. This course conveys almost all the flavors: sweet, umami, salty, sour. We all agree that this dish should never be left off the menu. The vegetarian main course focuses on a roasted and blanched quarter of white cabbage on a bed of tofu, borlotti beans and diced vegetables. For the meat eater, duck was roasted, plums confit and a jus cooked down. The sauce combines the other ingredients wonderfully thanks to its sweet and golden taste. For dessert: muscovado cream with dehydrated strawberry slices, fresh blueberries and a strawberry broth, served in a glass. Granola provides the crunch and a mint leaf the freshness.
At Belle Vue, the name says it all: the large windows of the elegant dining room offer a view of the Alps. The dishes are classic, the cuisine is French-inspired, combined with influences from Switzerland, Italy and further afield.
The Alte Taverne has been a popular place to eat and drink since the 1960s. In the rustic house, guests order specialities from the charcoal grill or other dishes from Pedro Carneiro's kitchen. Many end the evening in the bar with a "Schlummi".