Restaurant «1910 · Gourmet by Hausers»
Regional and sustainable fine dining cuisine
Johann Hauser extended the Belvedere in 1910. The cooker, which was new at that time, stands centrally in our «Stübli». That time, when the ingredients of the kitchen were still grown by the chefs themselves or came from the region, serves as inspiration for our current regional and sustainable concept.
Our chefs cook with creativity and fine craftsmanship. Ancient craftsmanship combined with the latest cooking technology enable outstanding quality. Last summer, the team was awarded 14 Gault Millau points. From winter 2022/23, Dávid Rózsa and Dóra Halász will be responsible for your culinary well-being.
What Swiss rivers, forests and meadows give us in outstanding quality is refined in our kitchen for the restaurant «1910 · Gourmet by Hausers» with passion and fine culinary art.
The creative process involved in putting together dishes always encourages our own imagination and we spend a lot of time studying and testing out new techniques. This is something that is personally close to our hearts, because chefs who are able to develop themselves bring the necessary fire to inspire their guests.
We wish you a delicious evening and enjoy your meal.
Family Urs-B. Hauser & Team
Gourmet Menu
with fish and meat, or vegetarian
5 courses CHF 140
4 courses CHF 130
Drink accompaniment
We offer a wine or juice accompaniment in two sizes (0,5dl or 1dl) as well as a beer accompaniment in the two sizes 1,5dl and 3,3dl.
Opening hours
| from 6 January 2023 on: | Friday, Saturday, Sunday and Monday |
| from 18:30 | |
The Restaurant «1910 · Gourmet by Hausers» is open for house guests and external guests from the age of 12. We ask for your understanding that we do not serve dishes from the children's menu.
Grindelwald bread
To accompany our gourmet menus we serve you the «Wetterhorn Bread» from the Ringgenberg Grindelwald Bakery. This bread was awarded a gold medal as the best bread at the Swiss Bakery Trophy. The origin of the «Wetterhorn Bread» lies on the summit of the Wetterhorn, at 3'692 metres above sea level. The in-house natural sourdough for this unique bread speciality has a resting time of at least 20 hours.
Grindelwald coffee
Enjoy a freshly roasted coffee from Grindelwald to round off your gourmet menu. Marco Münch uses certified organic Fairtrade beans from Brazil, India and Mexico for his «Eigerpresso» coffee in his «EigerBean» micro-roastery in Grindelwald.