1910 Gourmet by Hausers

The fine dining restaurant of the Hotel Belvedere welcomes diners in a compact space with just six tables. In the kitchen, Hungarian chef Dávid Imre Rózsa runs the show. His technically modern and pleasingly pared-back style conveys emotions through its flavours, and comes into its own in dishes such as dry-aged pike perch with Oscietra caviar from Frutigen – this also exemplifies the firm focus on using local produce. There is a choice of two set menus, one of which is vegetarian, as well as a good wine selection with the option of ordering by the glass. The kitchen team provide back up to the friendly waitstaff.

• Fine dining room with six tables at Hotel Belvedere in Grindelwald.
• Two-menu structure with a full vegetarian set menu.
• Hungarian chef Dávid Imre Rózsa leads a modern, pared-back kitchen focused on local produce.

Signature Ingredients

• Dry-aged pike perch
• Oscietra caviar from Frutigen
• Organic vegetables (Riem family farm, Kirchdorf near Thun)
• Local milk and cheese from producers in Grindelwald
• Fermented and aged components used for depth

Menus

• Two set menus, vegetarian or meat.
• 6+ courses menu listed at CHF 190.

Cooking style

• Fermentation and aged, stored components are central, with a reduced, craftsmanship-driven style.
• Strong focus on seasonal, regional sourcing.