Restaurant «1910 · Gourmet by Hausers»
Regional and sustainable fine dining cuisine
Johann Hauser extended the Belvedere in 1910. The cooker, which was new at that time, stands centrally in our «Stübli». That time, when the ingredients of the kitchen were still grown by the chefs themselves or came from the region, serves as inspiration for our current regional and sustainable concept.
Our chefs cook with creativity and fine craftsmanship. Ancient craftsmanship combined with the latest cooking technology enable outstanding quality.
What Swiss rivers, forests and meadows give us in outstanding quality is refined in our kitchen for the restaurant «1910 · Gourmet by Hausers» with passion and fine culinary art.
The creative process involved in putting together dishes always encourages our own imagination and we spend a lot of time studying and testing out new techniques. This is something that is personally close to our hearts, because chefs who are able to develop themselves bring the necessary fire to inspire their guests.
We wish you a delicious evening and enjoy your meal.
Family Hauser
Restaurant managment Felix Baumgartl and Erica Abrantes
Chefs Dávid Rózsa and José Eduardo Cunha
Opening hours
Wednesday to Saturday from 6.30 pm
A reservation is required
Gourmet Menu
Winter 2024
beetroot variation | pumpkin seed cream
rowan berry
alpine pike-perch
oona caviar | lime
vegetarian alternative: turnip cabbage | vegan caviar | organic soya
leek | fermented cabbage juice | beef heart
ramson | black truffle
vegetarian alternative: leek | fermented cabbage juice | ramson | black truffle
organic mushroom | pickled onion | amaranth
smoked sour cream
char | hay | chive
salmon caviar
vegetarian alternative: bio celery variation | mustard | green apple
smoked cacao ice cream | barley foam
bay leaf panna cotta | fermented blueberry
6 courses CHF 175
Choose a wine, juice or beer accompaniment with your menu.