Bryn Williams at The Cambrian

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.

The view of the mountains and the imposing Engstlingen Falls, the pleasant temperatures after a warm summer's day, the gentle lapping of the outdoor pool and plenty of peace and quiet. The setting at the Adelboden boutique hotel "The Cambrian" could hardly be more cozy. The evening begins with cauliflower in a light and crispy tempura batter, topped with cashew cheese and a slice of radish. With the stracciatella, cherry tomatoes with basil oil and a glass of Albariño, the short trip to the Bernese Oberland feels like a vacation in the Mediterranean. The next plate is light and dancing: centimetre thick Balik salmon - perfectly tempered and correspondingly aromatic - on a ponzu. Wasabi provides a slight spiciness, finger limes the acid kick. Simple, but excellent. The combination of fried eggplant, white miso and pickled cucumber is rather daring: sweet, sour and extremely intense. All the better the main course: a perfectly glazed pike-perch poached in brown butter on a delicate celeriac puree. Fennel salad and orange fillets give the dish a fruity, crunchy note. The British banoffee pie with tonka bean, chocolate and banana is a homage to Chef William Bryn's Welsh homeland. Sometimes served by a chef from his brigade, sometimes by a service employee, always as cordial as they are professional. Just as the "Cambrian" management would like to embody: neither country pub nor gourmet restaurant, but cozy and fine. Guests should be able to relax at the table as well as on the lounger by the pool next door. Beware of the dangerously crusty bread from the local Haueter bakery served in advance! You could eat your fill with it alone.

Alpine meets the chef's Welsh origins in this beautiful restaurant. This results in delicious and unique dishes that place the best Swiss products at their centre and are available à la carte or as a Chef's Choice menu.

A visit to Bryn Williams in the boutique hotel The Cambrian feels like a holiday in the Mediterranean. Stracciatella, Balik salmon, zander in brown butter and banoffee pie tell of lightness and depth, served with a lot of heart and a view of the Engstligen Falls in Adelboden.