Chefs and Restaurants

The Cambrian Hotel, where all the languages of the world are spoken

12th June 2024

Curated by James Newlin

The attentive eye of the guest who crosses the entrance of The Cambrian Hotel in Adelboden (where Cambria is the Latin name for Wales), notices a certain concordance of the two flags, the Swiss and the Welsh one, waving outside from the reception. But then other elements are reminiscent of Wales, such as the soft Welsh-style blankets that adorn the rooms

This union is thanks to the current Welsh owner of The Cambrian, who fell in love with the Adelboden mountains as a young man. Now the gastronomic part ofHotel The Cambrian it could not fail to be conceived without this bond. In fact, consultant chef Bryn Williams, who gives the restaurant its name, draws inspiration from traditional Welsh heritage when designing the menus which are updated seasonally. Bryan Williams is a highly experienced chef who has worked in some of London's most prestigious kitchens: at The Criterion with Marco Pierre White; at Le Gavroche with Michel Roux, and at The Orrery. Since 2008 he has been chef patron of the Odette's restaurant in London, then opened Porth Eirias on the coast of North Wales, the Touring Club in South Wales and the restaurant that bears his name inside The Cambrian Hotel in Adelboden.

In an "easy" or non-demanding atmosphere, where great friendliness reigns, it is easy to feel at ease and consult the food and wine list, especially if you are followed by the courtesy and friendliness of a young and attentive staff, I remember the names of Anderson, Neil, Vincenzo (Ticino from Valle Maggia) who is Restaurant Manager and the Irish sommelier Ciaran Cummings from Cork. Chef Bryn Williams comes regularly to The Cambrian Hotel to oversee the creative process, then put into practice by resident chef Vedran Petranovic, and set the seasonal menu, combining Welsh and London influences with local and more generally Swiss foods and produce , manage to surprise and delight diners who are inspired by new culinary concepts alongside revisited classic dishes.

An example cited by the chef is the use of Oona caviar, the first Swiss caviar from sturgeons raised near Frutigen not far from Adelboden, in naturally warm mountain waters. For a further idea of dishes I mention: Fried aubergines, white miso and cucumber; Entrecôte Swiss Beef LUMA, aged soy sauce and smoked onions (a discovery from the young company Luma in the Canton of Schaffhausen which offers top quality meats); Confit duck leg, barley, morels and pickled radishes; Hot smoked alpine salmon, potatoes, fennel and wasabi. For vegetarians, the menu offers various interesting dishes, including the cauliflower glazed with miso, lentils and Thai spices.

For those who love an authentic experience of informal relaxation, they must go to the Ax Bar, which takes its name from that indispensable tool for those who practice alpine climbing: the ice ax (there are some on display). The bar, which can also be defined as a Bistro, offers various genuine dishes both at midday and in the evening, together with a truly wide choice of drinks: Classic aperitifs; Pre and after dinner cocktails, Sours; Gin; Whisky, Vodka; Rum Grappa, Liqueurs; Cognac; Port, Sherry, Bitters etc., as well as hundreds of wine labels with particular attention to the best Swiss productions. But perhaps the most fascinating aspect is the atmosphere you breathe, as you hear every language in the world spoken and everything is coordinated by the professionalism and above all by the engaging smile of the young Manager and Bartender Kelly Daly.