Bergwelt - BG's Grill Restaurant

When the surrounding mountains glow in the light of the setting sun, the grills also begin to glow at BG’s Grill in the design hotel Bergwelt – the indoor mega-grill and the outdoor Big Green Eggs. Here, Urs Gschwend grills first-class meat and equally fine fish. Alongside this, the experienced chef also presents an impressive gourmet menu. This was already evident with the amuse-bouches, such as the delicate tartlet with ricotta, marinated tomatoes, and chives. As well as with the gravlax served with a salmon skin cracker, bergamot gel, and caviar. Following a summer salad with grilled peach and raspberry dressing, the exquisite red prawn carpaccio delivered the first highlight, while the second was the chili prawns in a gazpacho of tomatoes, strawberries, and rhubarb, paired with a yogurt chip and watercress. A successful tribute to classic French cuisine was the raviolo filled with shredded ox tail and foie gras, served on a foamy lobster bisque with summer truffle. Gschwend then skillfully reinterpreted the classic combination of tomato, basil, and cheese: the tomato, processed into a tartare and encased in gel, floated in a white tomato soup with basil oil, while a slice of aged Sbrinz provided contrast. The scallops arrived in perfect harmony with kohlrabi cream, cooked kohlrabi, a champagne beurre blanc, and tobiko. The black tiger shrimp were served with a pepper white wine sauce, peperoncini, and mashed potatoes. Gschwend maintained the same high standard with the desserts. Accompanying the caramelized La Bouse cheese from Jumi was a tartlet with ashed plum jelly and plum; and alongside the strawberries came chimichurri and crispy chocolate. The master chef is still on a roll in Grindelwald and now counts among the ranks of 16-point chefs.