The story
Spettacolo is the gourmet restaurant of the Lenkerhof resort at Badstrasse 20 in Lenk, where a Mediterranean and modern kitchen earned 15 points from Gault&Millau in 2026.
Anja Jungo, 32, from Biel, took over the resort's kitchens after Stefan Lünse left at the end of the 2025 winter season. He had been executive chef for ten years. Jungo arrived in Lenk in 2022, has led Spettacolo since 2024 and now oversees every restaurant in the Relais & Châteaux property. The Michelin Guide lists the restaurant as Recommended for 2026.
Hotel guests and outside visitors choose a six-course menu from 15 dishes. Gault&Millau's inspectors found the opening quiet, with quail breast, a quail fried egg, pickled green asparagus and buttermilk espuma. The kitchen gained momentum with seared Norwegian scallop in a French reading of Thai: tom kha gai sauce, coriander oil and a crab chip. The main course paired Luma pork loin with fresh raspberries, wild broccoli, bacon mayo and roasted hazelnuts.
The cheese course is a buffet of more than 40 varieties, many of them local, including Lenk alpine cheese aged 18 months. Dessert combines poppy seed cake and panna cotta with marzipan cream, verjus ice cream and crumble.
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We were frustrated. After all, we had already been waiting a solid half hour in the second restaurant of the Lenkerhof for our mineral water. The service could not answer questions about the courses, and the dishes arrived without any commentary. A little compensation came from the terrace of the “Oh de Vie,” where we enjoyed a magnificent view of the Wildstrubel and the still distinctly Italian-influenced cuisine. First up was a delicately torched, tataki-style venison carpaccio with artichokes, a somewhat overly intense truffle mayonnaise, and lingonberries. In the pasta course, the homemade pappardelle with fermented garlic, a touch of mint, crumbs, and shaved 36-month aged Parmigiano came across as too purist and dry. We much preferred the second course: sole à la meunière with vierge sauce, quartered cherry tomatoes, spicy olives, and spinach leaves, even though the promised capers were missing. As a dessert, the bittersweet take on a Snickers bar was well executed, featuring a slice of dark chocolate mousse on croquant with salty caramel sauce and peanut ice cream.
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