Big opening party in the Grindelwald mountain world.

Here you will get an exclusive insight into the top gastronomy of the five Gault Millau establishments in Grindelwald. At the big show cooking with the five Gault Millau chefs and their teams, you can witness the creation of the evening's delicious dishes up close.

Discover the varied culinary offerings at the highest level while strolling through the Grindelwald mountains. Various stands of the selected participating partner businesses will provide you with exquisite tastings and drinks.

A live DJ and saxophonist will provide the perfect backdrop for an evening of enjoyable conversation.

Time: 18.00 hrs
Admission: CHF 250 / person
Dress code: Business Casual

Meet in the Platinum Lounge in the Grindelwald terminal for coffee and croissants before taking the VIP gondola on the Eiger Express and Jungfrau Railway to the Jungfraujoch “Top of Europe”.

In the Ice Palace on the Jungfraujoch, exclusive tastings of Bärg Marti and Kuonen wines await you in the maturing cellar and at the ice bar hidden in the remote corners of the eternal ice.

At the Top Taste gourmet lunch in the Crystal restaurant, the maitre chocolatier from Lindt will give you an insight into his skills and the tasting of the world-famous chocolate and your own chocolate bar to take home are among the program highlights of the Top Taste excursion to the Top of Europe.

The joint return journey to the terminal concludes the program at 16:00.
(Limited number of participants)

Time: 09:00 to 16.00
Dress code: Warm winter clothing
Entrance fee: CHF 350

Top Taste Gourmet Dinner in the Gault Millau establishments.

Experience the Gault Millau chefs in their own sphere of influence and let yourself be spoiled by their individual gourmet interpretations.

Hotel Bergwelt Grindelwald
BG's Restaurant with Urs Gschwend
Price: CHF 190
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Hotel Belvedere / Hotel Restaurant Glacier
Gourmet 1910 by Hausers with Paul Gabayé and Bavid Rosza
Price: CHF 190
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Romantik Hotel Schweizerhof
Restaurant Schmitte with Adrian Bolsman
Price: CHF 190
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Hotel Fiescherblick
Restaurant Fiescherblick with Aurélien Mettler
Price: CHF 190
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15 Gault Millau points, 1 Michelin star | Hotel Belvedere 1910 - Gourmet by Hausers

Dávid Imre Rózsa is originally from Hungary and had already gained experience in restaurants with Gault Millau points and Michelin stars before joining the Hotel Belvedere Grindelwald. His modern culinary style is characterized by technical sophistication and reduced yet tasteful compositions. Dávid was awarded one star by the Guide MICHELIN 2023 + 2024 selection and 15 points by Gault Millau.

Dávid Imre Rózsa impresses with his modern, creative style. His cuisine is characterized by technical precision and a reduced but flavorful composition that highlights the essence of each dish.

15 Gault Millau points | Hotel Bergwelt BG's Restaurant

Urs Gschwend, an experienced chef from Thurgau, has built up an excellent reputation on the Swiss gastronomy scene. His career began with training as a chef at the Hotel Rössli in Flawil, followed by various positions at the Gauer Hotel Schweizerhof in, where he worked his way up from commis de cuisine to head chef and was awarded 17 Gault-Millau points as “Rising Star of the Year 2000”. He then went on to manage the Wirtschaft zur Linde in Laupen (2000-2002) and, as executive chef, left his mark on establishments such as the Lenkerhof (2002-2006), the Hotel Giardino in Ascona (2006-2010) and Le Grand Bellevue in Gstaad (2010-2018), where he was awarded a Michelin star. Before moving to Bergwelt Grindelwald, he quickly earned 15 Gault Millau points at the Grand Hotel Les Trois Rois.

15 Gault Millau points | Hotel Fiescherblick

Aurélien Mettler is 28 years old and has been the first man at the stove since the opening of the Fiescherblick. He completed his apprenticeship at the Essort restaurant in Bern. Most recently, the young top chef worked at “La Maison du Village” in Saint-Aubin Sauges, and before that at the “Sauvage” and Lokal restaurants in Biel and Markus Arnold's “Mister Mori Pop-Up” in Bern. In his kitchen, the chef, who grew up in Matten, uses honest, seasonally changing dishes for his tasting menus. The dishes are influenced by the French food culture of his grandparents from Charente-Maritime, as well as by his culinary travels to Scandinavia, Japan and California. The connection to local producers, hunters and farmers is very important to the young chef. Mettler's dishes are minimalist and at the same time an explosion of flavor.

16 Gault Millau points | Glacier Boutique Hotel Glacier Fine Dining

Chef Paul Cabayé is the culinary master behind the delicious offerings at the Glacier. His deep respect for the local environment and his deep-rooted passion for the culinary traditions of the Alps characterize his approach. With his background in French culinary arts, Chef Cabayé adds a touch of sophistication to his creations while staying true to the authentic flavors of the mountains. His expertise and commitment to sustainable practices are reflected in every carefully prepared dish, inviting guests to savor the essence of the Alps with every bite. Chef Cabayé has been awarded prestigious prizes, including the Golden Chef, the Challenge du President de la République and 4th place at the Bocuse d'Or, highlighting his exceptional talent and dedication to the culinary craft.

14 Gault Millau points | Romantik Hotel Schweizerhof Restaurant Schmitte

Adrian Bolsmann, born and raised in Cape Town, South Africa, developed his passion for cooking from scratch. After his training and several years working in his home country, he first worked in Switzerland in 2006 at the Grand Hotel Zermatterhof. He then gained international experience in Canada, Great Britain and Germany and has been working in renowned hotels in Switzerland since 2013. Thanks to his expertise and creative ideas, he wants to take local cuisine to a new level. His focus is on the use of regional and seasonal products, which he interprets with traditional dishes in a contemporary and innovative way.

Head of Jungfrau Gastronomy | Jungfraujoch Restaurant Crystal

In 2023, Martin Uetz took over the position of Head of Gastronomy at Jungfrau Railways. Since then, he has been working on the further development and positioning of Jungfrau gastronomy. Gourmalpin is the result of this development and is the new brand for the culinary delights of Jungfrau gastronomy.