The four-star "Belvedere" hotel, built in 1910, is just a few minutes' walk from Grindelwald railroad station. Guests are welcomed with a magnificent view of the mountains and pampered in the hotel's own gourmet restaurant called "1910 - Gourmet by Hausers". The restaurant is located in the Stübli, which is dominated by an antique stove and is reminiscent of a cozy chalet thanks to the wood panelling and cowbells. This is the realm of Dávid Imre Rózsa, who offers his tasting menu with vegetarian, pescetarian or meat dishes. Rózsa focuses on the typical ingredients of the mountain region and knows the producers personally. Fruit, herbs and vegetables, for example, come from the Riem family farm in Kirchdorf. Urs Hauser, who has handed over the hotel to his offspring, collects the mushrooms in the Grindelwald forests. The young owners Carole and Philip Hauser give their chef Rózsa a completely free hand. The evening starts with delicacies such as dried meat, whipped butter and bread from the village bakery. From an eggshell, guests spoon up a delicious onion cream with pickled shallots, corn foam and leek ash. The delicate tartelette with nuts, eggplant ragout and chervil makes you want to order more. The refined menu continues: a flower-shaped plate of pike-perch ceviche with kohlrabi, fennel and apple dabs. We then savour every drop of the hearty chanterelle soup. This is followed by a carrot variation with sea buckthorn and mustard seeds on a lamb jus, which whets the appetite for more. The impeccable Black Angus steak is accompanied by beetroot puree and black garlic jus.
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