Swiss hospitality with a modern twist: the Waldrand restaurant in Wengen

With chalets overlooking the Lauterbrunnen Valley and one of the most famous ski races in the world, it’s no surprise that the Swiss alpine village of Wengen is a top holiday destination. Now, the Waldrand restaurant is adding a new culinary highlight to the mix.

Tradition is very important in the Alps. However, this doesn’t mean that the restaurants in Wengen are boring and old-fashioned. Quite the opposite. The new Waldrand restaurant in the exclusive Grand Hotel Belvedere is the latest example of the trend of blending local values and new ideas. As soon as you enter the restaurant, you understand why foodies and gourmets have been travelling from all over Europe to visit the Waldrand since it first opened. A modern, minimalist style meets warm natural materials, creating an ambience that radiates cosiness and delicate luxury without any pomp. Guests will feel completely at home here as they enjoy a relaxing time with family and friends. This concept is reflected by several dishes on the menu that are specifically designed for sharing. The epitome of modern fine dining!

Locally-sourced ingredients at the heart of the menu

Will Gordon, the head chef at the Waldrand, comes from London and already has plenty of experience of Swiss cuisine from his time in Adelboden. Wherever possible, the young Englishman uses seasonal products that are grown or produced within a 100-kilometre radius of the restaurant. The close collaboration with local suppliers means guest can experience the highest quality food without a guilty conscience. Whether fish, honey or spinach, the focus is on sustainability and a responsible approach to nature. It’s a philosophy you can taste!

From Black Angus burgers to vegan cheese fondue: a menu with something for everyone

The recipes behind the dishes are as regional as the ingredients on the plate. The approach is typically alpine yet exciting and innovative. The large selection of vegetarian and vegan dishes is striking. A plant-based cheese fondue or shawarma and burgers made from mushrooms, for example, are sure to spark the interest of many diners. The reason behind the variety of plant-based dishes is both the increased demand and the head chef Will Gordon himself. The Londoner has been vegan for years and particularly enjoys using nuts and mushrooms to conjure up plant-based menus that can win over even the biggest meat lovers. And, of course, if you still fancy fresh trout, a juicy Angus beef burger or a hearty bratwurst, you don’t have to go without; Will Gordon’s team also excels when it comes to fish and meat.

A perfect evening at the Waldrand restaurant is rounded off with a selection of the finest Swiss wines and a small but exquisite dessert menu. Why not end a beautiful day in Wengen with a wild berry tart with Swiss meringue or a cheesecake with a coulis made from freshly picked alpine berries. And if you still haven’t had enough of good food, you can also enjoy an excellent breakfast at the Waldrand. Equally varied and healthy, with plenty of vegan options, the well-stocked breakfast table keeps guests busy before they head to the ski slopes or hiking trails.

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