"Parking Space" Restaurants in Canton of Obwalden
L'Atelier Robuchon brings haute cuisine to the counter - directly on Lake Geneva, in the elegant The Woodward Geneva. The open-plan kitchen becomes a stage, with precise cooking, lightness and depth. True to the philosophy of the eponymous legendary chef Joël Robuchon.
"I want guests to come back for a dish," the new Executive Chef Stefanos Ioannidis told Falstaff when he started six months ago. With this sentence in mind, we sat down at the table in his restaurant "Cattani" in the five-star hotel "Kempinski Palace Engelberg". A sparkling glass of Besserstein Blanc de Noir from Aargau to start and a very successful snack: two charcoal tuilles in the shape of fish bones with a mixture of smoked trout and sardines in between. Chef Ioannidis grates bottarga from his native Greece on top in front of the guests. Surprising, refreshing, umami. The bisque is poured directly at the table and floods the dried cherry tomato, the sliced lobster and the black truffle. It is a true poem: velvety, incredibly intense. The lobster is perfectly cooked, the tomato adds a great, fruity kick and even the pleasantly dark truffle note is recognizable. Definitely one of the best bisques you can enjoy in Switzerland. Monkfish fricassee in the main course: two thick, glassy fish medallions in a fine herb coating, reminiscent of Ioannidis' grandmother's cooking - wild herbs, onion, dill, preserved lemon. The Service drizzles a thick dill beurre blanc over the monkfish and fortunately leaves the pan at the table. The fish would certainly have benefited from three or four degrees more - otherwise impeccable. The warm chocolate cake with liquid center for dessert is hearty. It comes with a dollop of whisky and vanilla cream, which adds a peaty, smoky note to the chocolate. peaty, smoky note to the chocolate. So, would we come back for one dish? Clearly yes: because of the bisque!
Villa Hundert was long considered an insider tip, but is now attracting more attention. Here, two young Swedes cook innovative Alpine dishes with Nordic influences. The dishes are minimalist with lots of vegetables. Much of the food is cooked in the Green Egg or on the Feuerring.
At Gasthaus Engel, down-to-earth tradition meets creative, modern cuisine. Seasonal, regional dishes delight in a family atmosphere - whether in the cosy parlour or on the garden terrace. The wine selection from the large cellar rounds off every menu charmingly.
St. Niklausen is beautifully situated in the countryside and this restaurant is the ideal place to stop off after a hike. The Alpenblick is more than a simple country inn: Rolf and Lucia Anderhalden serve cuisine that draws its influences from all over the world.
A view for everyone! In the 47-metre-long veranda, the tables are placed along the windows that offer a view of Lake Sarnen. International and Swiss classics as well as the restaurant's own creations are served. The preference for regional products is evident throughout.
With a mountain panorama and large sun terrace, the Alpenrösli offers down-to-earth Swiss classics - such as game, cordon bleu or cream schnitzel - served in a sophisticated way. Coffee, home-made cakes and a selection of wines round off honest and delicious moments of pleasure.
Whether winter or summer: the terrace at over 1900 metres above sea level is an attraction and the view is unique. Luckily, the restaurant is not content with the external. The menu ranges from fish crispies to entrecôte. The Frutter chocolate cake has its fans.