Bären

good quality, good value cooking

The stately "Bären" also serves excellent fish and chips – after all, an Appenzell country inn doesn't survive on gourmets alone. But its true class is showcased by experienced head chef Dietmar Wild in the menu, where cheese played a surprising role this winter. Fresh cheese dumplings with citrus zest were served as an amuse-bouche, while the crispy goat cheese tartlet with figs, arugula, and balsamic vinegar proved an exquisite starter. A robust Sbrinz cheese espuma accompanied the onsen egg served in a glass with spinach and croutons. That dishes can be outstanding without cheese was demonstrated by the zander fillet on leek with miso beurre blanc, and in the main course, a braised veal cheek with scorzonera and potato-celery mille-feuille. Cheese naturally featured in the cheese course with caramelized Mont d'Or, brioche, and dried fruit chutney. To finish, a plum roast with vanilla quark foam and almond croquant won over. An exciting, vintage-rich, and lavish wine list.