The story
Moosegg, at Moosegg 231 A in Langnau, is a hotel restaurant where modern country cooking meets a view across the Emmental to the Bernese Alps. Gault&Millau gave it 16 points in 2026. The house sits at a little over 1,000 metres.
Patron Daniel Lehmann selects quality produce with care and combines it with international delicacies. The kitchen calls its style seasonal, regional and creative. Guests can move between menus as they like, and the hotel packages include tasting menus of three to five courses. Michelin lists Moosegg as Recommended for 2026.
The Gault&Millau review opens with a vegetarian course of spring onions, sharp mustard sauce, alpine cheese, roasted shallots and clover. Green asparagus salad followed, paired with Schangnauer buffalo mozzarella, strawberry vinaigrette and rhubarb. The salmon trout came from sustainable regional farming, served in a lightly sour verjus sauce. Dessert was an iced lemon and quark mousse with strawberries and elderflower.
The cellar holds about 900 wines, and sommelière Sarah Christen guides pairings from the award-winning list. Outside, a viewing terrace looks over the hills. Reviewers also single out the friendly team. Lehmann calls his staff the heart of the house.
Recognition
Ambience
Details