Martin Göschel

As if the exclusive Alpina Gstaad were not an impressive enough hotel, it also comes up trumps with this appealing restaurant. It is something special in several respects: first, there is its distinctive decor, which sees rustic charm elegantly blended with modern sophistication; second, the fantastic panoramic terrace and, last but not least, the elaborate seasonal tasting menu created by Martin Göschel. The Mannheim-born chef, who previously earned MICHELIN stars at Hotel Paradies in Ftan and Alte Post in Nagold, successfully combines classic cuisine with modern influences, using only Swiss ingredients. The set menu also comes in a vegetarian version.

Alpine luxury setting, without chalet cliché

• Rustic materials meet a precise, modern dining room, the kind of place where the view matters as much as the cutlery.

A tasting menu that stays seasonal

• The menu is fixed-format but not fixed in content, it moves with what is best that week.

Switzerland as a constraint

• The kitchen makes a point of staying inside Swiss sourcing, then pushes technique to keep it feeling expansive.

Signature Ingredients

• Swiss produce, in season: the menu is explicitly built around what Switzerland is producing at its best, rather than importing luxury staples.
• Mountain herbs and greens: used to keep plates sharp, aromatic and alpine.
• Dairy, used with restraint: butter, cream and cheeses show up as structure, not as heaviness.
• Game and pasture-raised meats: when they appear, they read as local, winter-leaning luxury.
• Root vegetables and storage crops: a quiet backbone in colder months, treated with fine technique.

Menu format

• Seasonal set tasting menu, typically three to five courses
• A vegetarian version is offered

Cooking style

• Modern, with classic structure, built around Swiss ingredients