Auberge des Montagnards

The story

Auberge des Montagnards, Fribourg | Seasonal Cooking in the Gruyère

Auberge des Montagnards, at Route de la Poya 23 in Fribourg, runs a seasonal kitchen that earned 13 points from Gault&Millau in 2026. That is one point more than before, awarded after chef Anthony Bèque took over the stoves.

The kitchen

Bèque is Belgian. He succeeded Nicolas Darnauguilhem, known for the 17-point Pinte des Mossettes, at this village inn in Estavannens. The team cooks with small producers nearby and with organic fruit and vegetables from Fribourg farms. Everything is made in-house under the Fait Maison label. The Michelin Guide lists the address as Recommended for 2026.

On the plate

Gault&Millau singled out smoked local trout rillettes with dill and a generous sauerkraut garni with Jambon de la Borne AOP. It also praised a lamb gigot with thyme jus. The current menu includes a ceviche of lake féra with melon and verjus, beef tartare, and perch fillet meunière in brown butter. Fries are cooked in beef fat, as in Brussels. Fondue moitié-moitié from Laurent Python is served for two or more. Dessert might be meringues with double cream and berries.

Wine and service

The wine list leans toward natural bottles, alongside organic Vully wines from Cave de la Tour. Beer comes from the BFM brewery. Maëlle Gordien leads a service team that Gault&Millau called very friendly.