Culinary Recommendations from Our Hosts

Great restaurants thrive not only on excellent cuisine, but above all on the people behind them. Our hosts know their restaurants, their culinary philosophy, and their favorite dishes like no one else. That’s exactly why we asked the hosts of “ Hauenstein Hotels ”:

Which dish would you personally recommend, and why?

The result is a culinary journey through our restaurants, filled with personal stories, special moments of enjoyment, and genuine insider tips.

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Belvédère Strandhotel

Rogers' Culinary Delight on Lake Thun: Whole Beef Entrecôte

At the Belvédère Strandhotel, the focus is on high-quality ingredients, seasonal freshness, and creative interpretations of classic dishes. This is exactly what Roger Wyrsch’s favorite dish reflects:

Whole Beef Entrecôte | Gravy | Homemade Pommes Dauphine | Asparagus and Tomato Duet

For Roger, this dish perfectly embodies the restaurant's culinary philosophy.

"It combines tradition with a modern twist."

He particularly appreciates the harmonious balance of the individual components and the attention to detail in the preparation. Each ingredient has its own character, and together they create a harmonious overall experience. The perfect wine pairing is a must: Roger recommends a Spiezer Cabernet Jura Barrique AOC from Spiezer Rebbau. He also associates the dish with personal memories of special moments with friends, festive evenings, and mindful enjoyment.

His insider tip:

"It's always worth asking the waitstaff about seasonal variations or recommendations."

Discover Rogers' Moment of Pleasure for Yourself Now

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Deltapark Vitalresort – Delta Restaurant

Kevin's Classic: The Wiener Schnitzel

Some dishes never go out of style when they're prepared to perfection. For Kevin Furrer, host of the Deltapark Vitalresort, the Wiener Schnitzel at Restaurant Delta is exactly that kind of classic.

"An outstanding, beautifully puffed, and tender Wiener Schnitzel that has become a favorite with me and our regulars alike."

What makes this dish so special? The perfect balance of crispy breading and tender meat. For Kevin, one thing is clear: finding a truly good Wiener schnitzel is anything but easy. That makes it all the more wonderful that guests now even come to Restaurant Delta specifically for this dish. His personal recommendation to go with it: the house wine Esprit, made with Riesling-Sylvaner grapes from the Spiez vineyard and Viognier grapes from Lake Geneva.

Discover Kevin's classic for yourself now

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Solbadhotel Sigriswil

Herbert Wicki's favorite regional specialty: brook trout and rainbow trout

For Herbert Wicki of the Solbadhotel Sigriswil, one dish in particular embodies regional character, quality, and a genuine connection to the local area: brook trout and rainbow trout from the Grabenmühle in Sigriswil. The trout come from Lukas Böss, who raises the fish in the unique setting of the Grabenmühle in the fresh spring water of the Guntenbach and delivers them to the hotel fresh from the catch.

"From the region—for the region."

Chef Torben Riediger uses these ingredients to create a delicious trout dish that perfectly showcases the freshness of the regional ingredients. For Herbert Wicki, this dish embodies exactly what the Solbadhotel Sigriswil stands for: authentic enjoyment, honest craftsmanship, and close collaboration with local producers. The trout is not only a culinary highlight but also a wonderful example of how deeply the region and its people are integrated into the hotel’s culinary offerings.

Discover Herbert Wicki's favorite regional specialty now

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 Burehuus Restaurant

Dominik's long-time favorite: Pork Cordon Bleu

Some favorite dishes stay with you for years. For Dominik Bieri of Restaurant Burehuus, there’s no question: it’s the Burehuus Pork Cordon Bleu with French fries and vegetables.

Why this dish in particular?

"Because everything just goes together perfectly—the breading, the meat, and the cheese."

What’s particularly charming is that Dominik says he used to eat this dish three times a week during his first few years at the Burehuus, and he still can’t get enough of it to this day. He likes to pair it with a Märzen beer or a glass of red wine.

Discover Dominik's favorite choice for yourself now

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Grizzlybär Adventure Land

Alex Reichen's personal favorite: "GRIZZLY" Rösti

At Grizzlybär Adventure Land, Alex Reichen relies on a true traditional classic that, for him, combines enjoyment, quality, and childhood memories.

"GRIZZLY" Rösti with Bernese-style veal strips, a mushroom-bacon-cream sauce, and onions

For Alex, this dish is a classic Grizzly Bear favorite. It's authentic, hearty, and made with high-quality ingredients.

"The combination of high-quality meat and crispy, fried rösti is what makes this dish so special to me."

The dish features high-quality veal, which, together with the creamy sauce and golden-brown rösti, creates a harmonious whole. And of course, the perfect drink to accompany it is a must: Alex recommends a fine white wine from Valais or Vaud. Those who prefer non-alcoholic drinks should opt for a refreshing Niesendrink. Alex also has a personal memory associated with this dish:

"Even as a child, I used to enjoy this dish with my parents from time to time."

It is precisely this connection that makes this classic one of his personal favorites to this day.

Discover the “GRIZZLY” Rösti for yourself now

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A Delight with a Personal Touch

Our directors’ and hosts’ favorite dishes clearly show that behind every restaurant lies not just a kitchen, but a personality. It is precisely these personal recommendations, stories, and memories that make a restaurant visit special. Perhaps you, too, will discover your new favorite dish on your next visit.

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