Today is the fourth generation running the Hotel Belvedere in Grindelwald, always with great expertise and attention to societal changes. This expertise, and I would say foresight, also extends to an important sector like cooking. It's clear that choosing the right chef is a priority, and in this regard the Hauser family had great instincts in entrusting the kitchen to the promising Hungarian-born David Rózsa, Executive Chef who relies on the talented Sous-chef Kevin Szabo.
With great professionalism and ambition, Chef David has refined his culinary style, earning, so far, one Michelin star and 15 Gault & Millau points at his restaurant 1910-Gourmet by Hausers. This style of cuisine is expressed primarily in the selection of the finest ingredients, sophisticated preparation and cooking techniques, and a harmonious interplay of textures. The menu offers a perfect blend of traditional local ingredients and those from distant cultures, crafted with compelling personal expressions.
That evening, we were fortunate enough to have a six-course vegetarian dinner, which, despite its apparent simplicity, was a succession of intense flavors, wonderfully accompanied by a selection of Demeter and BioSuisse biodynamic wines: Cucumber, black radish, and sour cream were enhanced by a glass of 2023 Pinot Blanc, Henri Cruchon, Morges AOC; Carrot, goat's cheese, and egg yolk were paired with 2022 Chardonnay, Domaine la Colombe, La Côte AOC; Aubergine, miso, and romesco sauce (a sauce originating from Tarragona in Catalonia, usually made with toasted almonds or hazelnuts, garlic, pepper, etc.), a dish enhanced by a 2022 Traminer – Gewürztraminer Cru de l'Hôpital, Vully AOC; Potatoes, nettles, and yeast, a combination naturally drawn to a 2022 Belle Rive, Pinot Noir, Gamay, Domaine de la Ville de Morges, Grand Cru la Côte AOC; mushrooms, gnocchi, and tomato paired with a 2023 Dôle, Pinot Noir, Gamay, Cave Caloz, Wallis AOC; and then finishing on a sweet note with an exquisite and unusual combination of beetroot, mountain honey, white chocolate, kefir, and heather flower, paired with a glass of De Facto Pet' Nat' (Pet' Nat' meaning Pétillant Naturelle) 2023, Chasselas, Domaine la Colombe.
The six dishes on the menu, briefly described using only three or four main ingredients, must imply a meticulously crafted preparation, with balanced combinations, textures, cooking methods, and presentation. This was the discovery of a chef, David, who, with his pleasantly understated and technically modern style, conveys taste sensations and flavors both old and new. At the Hotel Belvedere in Grindelwald, you can also have lunch or dinner in the hotel's main restaurant, the "Belvedere," which offers more traditional and international cuisine, always crafted by the highly professional chef David Ròzsa.
Cheese fondue lovers can book one of the three small cabins that once transported tourists to the high mountains, located next to the hotel entrance, for a romantic fondue dinner. For a relaxing pre- or post-dinner moment, the bar, living room, and terrace are the ideal places for a snack or a cocktail. We were delighted to discover the kindness and skill of Kilian Schmied, bartender and waiter.
Hotel Belvedere in Grindelwald
Village street 53
3818 Grindelwald
Tel. + 41 (0) 33 888 99 99
