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Regional recipes

The waiter is clearing the table and the guest is wondering: "How on earth did the chef make that?". Anyone who's eaten in one of the five gourmet or 50+ other restaurants in Adelboden and Frutigen is certain to have been in this situation at some point. Exactly why did that parfait melt in the mouth and what herb raised those fresh vegetables to a new taste level? Such questions are answered by the top chefs in our region right here. With their online recipe tips, restaurateurs not only permit us a look behind the scenes in their kitchens but also show us how to cook like they do. The fact that such exquisite dishes can be prepared in so few simple steps is not something the amateur chef will want to tell his or her dinner party guests!



Parkhotel Bellevue


Rare-roasted saddle of lamb with a tomato crust on a bed of wild garlic risotto, green asparagus and morels

Lamb is a classic when it comes to traditional Easter favourites. But which herbs are best for this meat and what about the cooking time? And what side dishes complete the meal? Chef Jürgen Willing from the Parkhotel Bellevue & Spa has delved into his cookery book and come up with something very special. On the website, he reveals how a tomato crust and wild garlic risotto give pink lamb a truly a festive character.

Serves 4

Tomato Crust

  • 1 tablespoon Meaux mustard
  • 100 g white bread, freshly grated and without crusts
  • 60 g tomatoes, dried and in olive oil
  • ½ tsp parsley
  • ½ tsp thyme
  • ½ tsp rosemary
  • 50g butter
  • 1 tablespoon olive oil

Mix together all ingredients together except the mustard and season to taste. Leave to stand for 1 hour. Coat the saddle of lamb with the mustard and then cover evenly with the tomato mixture. Grill at a high temperature (e.g. beneath a salamander) until the crust is golden brown.

Lamb Entrecote

  • 4 lamb entrecote approx. 120 g each
  • Freshly milled pepper
  • 1 tablespoon clarified butter
  • 1 garlic clove, crushed
  • 1 sprig of thyme
  • 1 sprig of rosemary

Season the meat and fry all the exposed surfaces in clarified butter to seal Bake in the oven at 180 °C for approx. 8 minutes, basting from time to time with the cooking juices. Two minutes before the end of the cooking time, add the herbs and keep warm at 50 °C.

Wild Garlic Risotto

  • 20g butter
  • 1 shallot
  • 200 g risotto rice
  • 300 ml. white wine
  • 400 ml. chicken stock
  • 2 handfuls of wild garlic leaves, in strips with stalks removed
  • Salt and pepper
  • 50g cold butter
  • Parmesan cheese

Finely chop the shallot and fry in the butter. Add the dry rice and stir together for a minute before adding the white wine and bringing to the boil. Add the chicken stock step by step and cook on a gentle heat for approx. 15 minutes. Then add the parmesan cheese and butter to bind the risotto. The risotto should be "al dente" and very creamy.


  • 200 g fresh morels
  • 1 tablespoon of chopped shallots
  • 10g butter
  • Calvados

Wash the morels, remove the lower part of the stem and then fry in butter. Add the shallots, salt and pepper and de-glaze the pan with the Calvados.

Green Asparagus

  • 400 g green asparagus
  • 1 pinch of sugar
  • ½ lemon
  • Salt
  • 20g butter

Peel the asparagus and place in a saucepan with the water, sugar, salt and lemon. Cook for approx. 8 minutes and drain on a tea towel. Cut into 4cm pieces and garnish with butter.




Mountain Zander (Pike-Perch) confited in Sesame Oil

Tropenhaus Frutigen

Mountain Zander (Pike-Perch) confited in Sesame Oil

Serves 4

260 g Tropenhaus zander fillets with skin (without scales)
150 ml sesame oil
Fine sea salt
Cumeo pepper
Roasted sesame seeds

Carefully remove the skin from the fish fillets but retain these. Salt the inside of the fish skins and sprinkle with roasted sesame seeds. Fry the outer side of the skins slowly in a frying pan with a little oil while applying light pressure to the skins through some baking paper. This will ensure they remain flat and become very crispy. After approx. 8 minutes briefly turn the skins and then drain on absorbent kitchen roll. Cut the bones from the fish fillet or remove with tweezers. Divide the remaining fillet into four equally sized portions. Heat the sesame oil in a saucepan to 65°C. Season the fish portions with sea salt and carefully place into the warm oil. Switch off the heat and leave to cook for 6 minutes.

Passion Fruit Mustard 

4 pieces of passion fruit
5 g of brown sugar
50 g mustard
10 g of Pommery mustard (whole grain)
5 ml passion fruit balsamic vinegar
5 g acacia honey
Star anise
Ground Jamaican pepper

Break up the star anise together with some Jamaican pepper and then heat with the brown sugar and passion fruit balsamic vinegar. Simmer for 5 minutes. Finally, pass the liquor through a fine sieve. Cut the passion fruit into halves and scrape the flesh into a bowl. Dispose of the skins. Add the mustard, Pommery mustard, acacia honey and balsamic vinegar to the passion fruit, mix well and season with a little salt.

Rocket-Moringa Ice Cream 

20 g cream
60 g milk
20 g elderberry blossom syrup
20 g egg yolks
10 g rocket salad (rucola) leaves
2 g moringa (drumstick tree) leaf powder

Boil the milk and the moringa leaf powder together and allow it to cool. Purée the rocket salad leaves. Beat the egg yolk together with elderberry blossom syrup until it is frothy. Then add the milk, cream and puréed rocket and stir until smooth.

Nettle Spätzli (mini dumplings)


Nettle Spätzli (mini dumplings)

as a side dish for approx. 8 people

Ingredients/Special equipment:

  • 4 fresh, medium-sized eggs
  • Milk
  • Mineral water
  • 100 g stinging nettles
  • 500 g semi-white flour
  • Salt, pepper, nutmeg to season

Spätzli sieve*

Weigh out the flour into a bowl or food mixer.
Put the eggs into a one-litre jug and fill up to the 500ml mark with a half-half mixture of milk and mineral water.
Blanch the stinging nettles in boiling, salted water for 10 seconds and place immediately in cold water. Strain the nettles and squeeze gently to extract any residual water. Now blend the nettles together with the egg/milk/water mixture using a liquidizer to create a fine purée. Season to taste.
Add the purée to the dry flour and combine well by hand or briefly in the food mixer to aerate the dough. Taste and add any further seasoning if necessary.
Press the dough through the special Spätzli sieve (*available in kitchenware stores in Switzerland or online) into a large pan of boiling, salted water. As soon as the mini-dumplings (Spätzli) float to the surface of the water, remove with a slotted spoon and cool immediately in cold water. Allow the cooked Spätzli to dry a little before frying in butter.

Needless to say, the very best results are achieved by using eggs from happy Adelboden hens, the milk from local cows which have grazed on the best grass, and our very own Adelboden spring water.

Fondue - some tips from Mani Schmid

Käsespezialitäten Schmid

Fondue - some tips from Mani Schmid

A cheese fondue is both quick and easy to prepare. Can you think of any other dish which requires so little effort yet gives everyone so much pleasure? But why does fondue, in particular, enjoy such a huge following? It's popular all over the world so what more proof is needed?

Of course, you don't eat Adelboden fondue just to feel good, but also because it tastes heavenly. Whatever the case may be, the main thing is to sit down together with family or friends and enjoy a happy and relaxed time together over a delicious fondue. If you have a lot of guests, the best way is to prepare the fondue directly at the table on a burner -  if only because of the incredible atmosphere it creates. While the fondue is being made to perfection, why not offer your hungry guests some morsels of air-cured meat or ham?

And what about dessert? How about something light such as fresh fruit salad, sorbet or plain fruit?

Manis fondue recipe for 4 people


  • 1 clove of garlic, halved
  • 800g Adelboden fondue cheese mixture
  • 4 teaspoons of cornflour
  • 400ml white wine from the Canton of Vaud
  • 1 teaspoon of fresh lemon juice
  • 1 small glass of Seeländer kirsch
  • Freshly milled pepper
  • Freshly grated nutmeg


Rub the fondue pot ("caquelon") with the garlic cloves and - if desired - leave these in to add more flavour to the fondue.

Combine the Adelboden cheese fondue mix with the cornflour in the fondue pot and let it marinate in the white wine and lemon juice for approx. 2 hours.

Then slowly heat up the mixture, stirring constantly, until the cheese has melted.

Finally, add the kirsch, season with pepper and nutmeg, and serve immediately.

Keep the fondue warm on the burner with a gentle heat.

Useful tips:

Kirsch (made from cherries) is ideal for cheese fondue, but any clear spirit can be used.

Instead of white wine, why not try using cider, beer or even champagne?

If you a want to make it extra luxurious, try adding a dash of cream to the mixture.

For a change, you could add a handful of steamed mushrooms, shallots, cooked lardons, fresh herbs, green pepper or a small piece of blue cheese.

Marinating the cheese mixture in cornflour and cold wine for 2 hours will help make your fondue extra creamy.

Bread straight out of the oven is hard to digest so use white, half-white, or wholemeal bread which is at least a day old.

If you add a pinch of sodium bicarbonate to the warm fondue, it will become lightly frothy.

Children don't always enjoy fondue as much as adults because they find the acidity of the cheese and wine mixture unpleasant. To overcome this, replace bread portions with fruit pieces (e.g. pineapple, pear etc.) to stick on their forks. The natural sweetness of the fruit will neutralise the acidity.

If the fondue is getting too thin, increase the flame on the burner, dissolve some cornflour in a small amount of wine or kirsch, add it to the mixture and stir until it thickens.

If the fondue is getting too thick, simply increase the flame on the burner and add some extra white wine while stirring constantly.

Date Crumble Cake (baked in a tin)

Bakery Haueter

Date Crumble Cake (baked in a tin)

Date Crumble Cake (baked in a tin)

approx. 1kg peeled apples, cut into cubes  
2 lemons                                                                                                   drizzle the apples immediately with lemon juice
      mix together, store in a refrigerator


150g butter                                                 
120g sugar                                                      
1 pinch of vanilla sugar melt and stir until frothy


The rind of half a lemon                                   
135g natural yoghurt                                           
2-3 whole eggs        add and continue stirring


265g flour                                                                          sieve and add to the mixture,
15g baking powder       mix to create a smooth dough


Date Crumble Topping:

115g pitted dates, coarsely chopped  
150g soft butter                                                                                        
150g flour      
75g ground almonds         
1 pinch of salt  
1 small pinch of cinnamon mix all ingredients, place in the refrigerator



Preheat oven to 180°C.
Line a baking tin with baking paper, grease the edges of the tin.

Fill the baking tin with the pastry mixture. Now lay the chopped apples across the top of the mixture and cover with the crumble topping.

Bake at 180°C for 45 minutes in the centre of the oven.

When ready, cool and serve with some whipped cream flavoured with cinnamon.

Pumpkin Pie

Restaurant Schönbühl

Pumpkin Pie

Spontaneous, creative, wild, personal, special, unusual - there are many attributes to describe the work of chef Stefan Klay. In his Restaurant Schönbühl in Adelboden, the local-born restaurateur has already cooked up 14 Gault Millau points with his gourmet dishes. To experience his fresh, modern cuisine, guests need not necessarily go all the way to Aussenschwandstrasse in Adelboden because Chef Klay will be giving away a few of his kitchen secrets online. In keeping with the season of autumn, the master of fine-dining will be presenting his own recipe for pumpkin pie. Good flavours do indeed depend on excellent  ingredients, but not on complex techniques.