{{responseMessage}}
At the Grand Hotel Belvedere, the restaurants, terrace, and bars cater to the surrounding area. It's a simple approach, free of pretentiousness, but with a keen eye for detail. From your plate to your glass, our culinary philosophy is guided by wild harvests, local ingredients, respect for the seasons, and modern techniques. This translates to a universal experience at the Brasserie Belvedere, an Alpine focus on shared dining at the Restaurant Waldrand, a vibrant atmosphere at the Sonnenbad, and a cosy atmosphere in our bars. Comfort, attention to detail, and authenticity are at the heart of every experience.
At the Grand Hotel Belvedere, the restaurants, terrace, and bars cater to the surrounding area. It's a simple approach, free of pretentiousness, but with a keen eye for detail. From your plate to your glass, our culinary philosophy is guided by wild harvests, local ingredients, respect for the seasons, and modern techniques. This translates to a universal experience at the Brasserie Belvedere, an Alpine focus on shared dining at the Restaurant Waldrand, a vibrant atmosphere at the Sonnenbad, and a cosy atmosphere in our bars. Comfort, attention to detail, and authenticity are at the heart of every experience.
A new place, a new setting, the same intentions. Here again, the best regional produce and the pleasure of welcoming our guests take centre stage. But this time, the dishes are meant to be shared – or not – and are inspired by recipes from across the Alps. In a room enveloped by nature, with a modern minimalist feel, dive into the tomato focaccia and herb pesto, the marinated prawns with bisque and saffron emulsion, the Älplermagronen or mac and cheese gratin with Gruyère, the Ribelmais chicken schnitzel and organic fried egg, the wild blueberry tart and Swiss meringue... Reimagine Alpine traditions with finesse, just like the Swiss, French, Italian, and German wines that accompany them.
A table of memories, always with the region in mind. From elegant Art Nouveau and Heimatstil touches to hypnotic views of the Jungfrau. Not forgetting, of course, the local seasonal produce and classic brasserie dishes, adopted by all: fried egg, crispy pomme paillasson and Swiss caviar; endive salad, Lenker blue cheese, caramelised walnuts and apple; Bernese beef, mushroom and bacon... The result? All day long, the whole resort, and visitors from afar, enjoy the attentive service and the excellence of borderless dishes in a relaxed atmosphere.
Opening summer 2025
Two bars, two personalities.On the one hand is the Belvi Salon, an elegant and intimate end-of-day space, with herbal and floral infusions from the garden, Swiss wines and spirits, and bespoke cocktails. On the other side is the Bergwald Bar, a Swiss-style counter, where you can enjoy a specialty coffee in the morning and a hard-earned slice of Swiss citrus polenta cake or wild blueberry pie in the evening.
Belvi Salon, Opening summer 2025
Throughout the afternoon, the terrace of the Grand Hotel Belvedere is buzzing: guests come and go, a parade of wood-fired roasted vegetables cooked on an open fire to fill our nutritional salad bowls with goodness waltz by, while waiters twirl, serving flammenkuchen cooked from our wood fired oven right in front of you by our chefs... And let’s not forget the concerts bathed in glorious sunshine. Such beautiful simplicity. Joy, humour, and comfort. Unmissable.
Opening summer 2025
Jams, spreads, plant-based milks and cakes, all homemade. Bread from the local bakery. Fresh fruits and vegetables, and plenty of seeds... More elaborate dishes, such as avocado toast or eggs Benedict... Varied, vegan, healthy and gourmet... breakfast is served from 7:00 am to 10:30 am, at the buffet or à la carte at the Brasserie Belvedere and the Restaurant Waldrand. For everyone to enjoy...
Book by phone: +41 33 856 67 00
"In my eyes, food is not just a source of pleasure. It raises questions of ethics and sustainability." Through his training, chef Will Gordon has become a fan of responsible cuisine and creates mountainous dishes that are anchored in the present and inspired by his curiosity. A sensitivity, with common sense...
