The story
16 ART-BAR-RESTAURANT sits at Mittelgässli 16 in Saanen, near Gstaad, serving country cooking and international dishes. The Michelin Guide gave it a Bib Gourmand in 2026 for good quality, good value cooking.
The kitchen works from a compact card built around pasta, fish and local Saanen meat. Gault&Millau awarded the restaurant 13 points in 2026 and described it as a tried-and-tested chalet bistro, though its reviewers found the execution uneven. The Saanen veal chop, grilled over charcoal with fried potatoes, was judged juicy and tender. The ravioli with porcini mushrooms did not land as well.
The tiramisu earned praise for consistency. Swiss wines are poured by the glass, and the wine list rotates by season. Recent menus have also listed a cheese selection from Michel Beroud in Rougemont and a chocolate moelleux with vanilla ice cream.
Recognition
Ambience
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good quality, good value cooking
The Buchs Brothers have firmly established their chalet bistro on Mittelgässli in Saanen with a tried-and-tested concept – the small menu features pasta, fish, and local Saanen meat. But success breeds complacency – what was served here did not impress us as much. The pea and mint soup was – let’s say – adequate. The tuna carpaccio, however, was drowned in olive oil and buried under a mountain of onion slices cut too thick. The asparagus salad with Gstaad quail eggs would have been flawless had an overpowering curry mayo not dominated the dish. Unfortunately, the crispy partridge with crunchy lentils came with a rather uninspired morel sauce, while the Saanen veal chop grilled over charcoal with fried potatoes was at least juicy and tender. Conversely, the carelessly presented (homemade?) ravioli with porcini mushrooms disappointed, unnecessarily accompanied by insipid tomatoes. At least the tiramisu was as good as ever, and excellent Swiss wines remain available by the glass.
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