Top Taste of Grindelwald Alpine Excellence Food Festival

16 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.

16 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.

16 Gault Millau points, 1 Michelin Star, Grandes Tables Suisses | 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, Grandes Tables Suisses | Glacier Boutique Hotel Glacier Restaurant

Marco Allemann with a young, creative signature. Shaped by various cuisines in Switzerland and abroad, he combines international influences with a clear focus on regional and seasonal products. His cuisine is based on artisanal precision, respect for nature and a modern interpretation of alpine flavors. This results in honest, contemporary dishes that reflect origin, season and personality.

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.