BERGHAUS WASSERNGRAT

Alpine chalet dining reaches its zenith at this high-altitude retreat, where the Fondue Moitié-Moitié serves as the gravitational center of the culinary offering. Melted to a silken consistency and occasionally spiked with a sharp shot of schnapps, the Gruyère and Vacherin blend is paired with pickles and potatoes to balance its rich, lactic depth. Technical precision extends to the Simmental beef entrecôte, which is grilled to order and served with a golden, crispy rösti that provides a satisfying textural contrast. The aroma of wood-fired grills and melted cheese permeates the dining room, where the focus remains on regional, top-quality produce. For a sweet conclusion, the meringues from Gruyère are served with a lavish amount of thick double cream, offering a cloud-like texture that melts on the tongue. Whether enjoying a daily changing mountain soup or a spicy Thai-Asia shrimp broth, the kitchen maintains a balance between rustic tradition and creative refinement.