Alpenblick
Wilderswil, Switzerland
⭐1 Star
The Experience
From Michelin Guide
This quintessential Swiss inn makes for a seriously appealing culinary experience. It is all down to Richard and Yvonne Stöckli, who have been putting their heart and soul into this long-standing establishment since 1980. Friendly and efficient, she heads up the service team in the charming little dining room (judicious wine recommendations from a great selection), while he showcases his skills in the kitchen, conjuring up dishes distinguished by their craftsmanship, quality ingredients and punchy flavours. His interesting modern and seasonal set menu comprises four to seven courses. Delightful garden terrace – ask for one of the seats beneath the old plane tree. Tip: Cheese lovers should try the Nessleren Alpine cheese! The rustic bistro and pretty guestrooms complete this charming picture.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Alpenblick in Wilderswil:
1. Diverse Dining Ambiances Within One Venue
Alpenblick offers three distinct dining settings under one roof: the glassed-in terrace with cozy sheepskin throws and blankets for winter, the casual Dorfstube serving traditional Berner-Oberland specialties and impressive charcuterie platters, and the formal Gourmetstubli with white tablecloths and sparkling glassware where the Michelin-starred menu is served. This variety allows guests to choose their preferred atmosphere and dining style within the same establishment.
2. Chef’s Personal Connection to Local Produce
Chef Richard Stöckli emphasizes local sourcing to an exceptional degree, even keeping his own cows to produce cheese for the restaurant. This personal involvement in ingredient production reflects a deep commitment to quality and terroir, which is uncommon even among Michelin-starred restaurants.
3. Interactive and Experiential Offerings Beyond Dining
Beyond its acclaimed gourmet cuisine, Alpenblick provides guests with additional unique experiences such as cooking classes and event hosting in dedicated spaces. This adds an interactive and educational dimension to the stay, distinguishing it from typical fine dining restaurants that focus solely on the meal.
Ingredient Stars
From Visitor Experiences
- Foie Gras: Featured in a terrine with pea mousse, peas, pea puree, pea shoots, and rhubarb gel, showcasing a harmonious balance of flavors and textures.
- Bergkaese (Mountain Cheese): Used in a soup with white asparagus, morel mushrooms, and crispy speck, highlighting local ingredients in a refined dish.
- Peas: Utilized in various forms (mousse, puree, shoots) to emphasize freshness and seasonal themes.