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.
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