Our grill restaurant is no ordinary steakhouse. In addition to beef speciality from the Simmental valley and rack of lamb from the Emmental valley, we also offer "dry aged beef," a highly desirable cut that bursts with flavour thanks to its unmistakable aroma.
Our passion and expertise with meats is also apparent when it comes to preparing meals in the "Big Green Egg". This green, egg-shaped ceramic cooker has garnered cult status amongst award-winning chefs and gourmets alike. The special cooker combines the advantages of traditional a "Kamodo" clay oven from Japan with modern, high-tech ceramics developed by NASA. The result: Perfectly cooked, tender and juicy meat with unparalleled aroma.
The rustic interior design of the "Füürgruebe" parlour is unceremoniously Swiss and Alpine, featuring plenty of wood, light-coloured leather and cowhide as well as an open fireplace. It is reminiscent of a traditional Alpine hut typical of the Bernese Oberland, where fires blaze and famous traditional cheeses are produced.
Daily and year round
from 7 to 11 pm