The 10 best restaurants in Adelboden and Lenk
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.
We are greeted with a tuna tataki and cream cheese, an orange-colored wine from Anne-Claire Schott from Twann shimmers in the glass. We start the evening at the "Spettacolo" in the luxurious "Lenkerhof" in Lenk. Unlike usual, you can visit chef Anja Jungo's gourmet restaurant here every evening. The menu consists of around 15 courses, from which you can put together your own multi-course meal. We think it's brilliant and are spoiled for choice. We start with Engadine venison with Jerusalem artichokes and truffles. Then celeriac is served as a puree and in whole slices, steamed and grilled. Served with Piedmont hazelnuts. Surprisingly, the venison is served cold, which takes some getting used to, but tastes good. The celeriac homage tastes full-bodied, also thanks to the smoky aromas. On the menu, the local dishes are known as "Lenk classics". One of these is the deep bouillon with vegetable brunoise, in which a fine, fluffy egg filling floats. For the main course, the companion opts for another classic: veal with blue mountain potatoes from the Albula Valley and Borettane onions. For the test eater, there is a Frutiger sturgeon with Oona caviar. Accompanied by a sloppy risotto that lacks a bit of bite. At the cheese counter, the whole region gets its stage thanks to the 35 varieties, so irresistible that it invites you to overfill your plate. We pull ourselves together because we really want to eat the last classic: Mango with sesame ice cream and dark chocolate from Felchlin. A real spectacle at the end.
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.
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.
Hospitality has been cultivated in the "Bären" for six generations and freshly cooked specialities are served in the parlours of the inn, which was built in 1542. In the wine cellar, 3000 bottles await the thirsty. And connoisseurs order the cream slice for dessert.
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.
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.
This cozy chalet was put together from various Simmental houses and is located in the center of Adelboden. The kitchen serves fondues and meat specialties, lovingly prepared on the charcoal grill. Afterwards you can enjoy a "Schlummi" at the bar.
Whether for a delicious lunch menu at a reasonable price - also available in a vegetarian version - or for an extensive dinner, a visit to Restaurant Chalet is always a good idea. Seasonal cuisine is served, accompanied by exciting wines from Switzerland.
The restaurant at the idyllic Gasthof Tenne is a welcoming place. The kitchen serves classic dishes made from local produce, including a few vegetarian options. In the colder months, Lenk fondue is also served in the conservatory.