The story
Wiesner Mysterion in Schüpfheim (Bramboden 6, Romoos) holds one Michelin Star for 2026. Chef Stefan Wiesner, nicknamed "The Witcher", runs a BBQ-rooted fire kitchen in the hamlet of Bramboden, 1,053 meters above sea level.
Every hot component here is prepared in the fire kitchen. Gault&Millau gave the restaurant 17 points in 2026 and singled out a menu devoted to fire. Wiesner uses every part of his main ingredient, a method he calls "spagyrics", and makes as much as he can himself, including the cheese.
The Mistkratzerli arrives as breast, crisp skin and edible bones, with a sauce pressed from the carcasses in a duck press in front of guests. Oyster mushrooms dusted with sugar are caramelized with a bitumen torch and served with mushroom miso, pickled lichens and fried moss. For the brie course, the cheese melts on a hot iron while hay is warmed beside it, finished with herbs the chef gathered that morning.
Produce comes from regional farmers and producers. The Naturakademie teaches sausage-making, cooking on a fire ring, and foraging for wild plants, mushrooms and lichens. Charcoal burning is a recurring theme at Bramboden, and the property also has guest rooms with mountain views.
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Power outage across Switzerland? Star chef Stefan Wiesner, known as "The Witcher," could still serve his gourmet menu under those conditions. He has been running his restaurant in the hamlet of Bramboden at 1,053 meters for almost three years now – and finally, his fire kitchen is complete, where all hot components are prepared. No wonder he dedicated this menu to the theme of fire. The highlights from it? The juicy, homemade pork roast sausage, simply served with carrot mustard for the aperitif. Then the Mistkratzerli: Served are the breast, the crispy-baked skin, and the bones rendered edible; the accompanying sauce is pressed in front of guests using a duck press from the carcasses. "The Witcher" also puts on a show with the mushroom course: Oyster mushrooms dusted with sugar are caramelized with a bitumen torch – the kind you know from construction sites – accompanied by mushroom miso, pickled lichens, fried moss, and tree mushroom salt – an aromatically wonderful, intensely umami-rich course. The kohlrabi spaghetti, drenched in liquid lard, also boasts plenty of flavor, served with a sauce made from vegetable peels, chimichurri crafted from the kohlrabi leaves, and kohlrabi oil. But Wiesner not only consistently utilizes every part of the main ingredient – he somewhat loftily refers to this as "spagyrics" – but also strives to produce as much as possible himself. That the cheese is now also homemade, for instance, yielded a particularly successful course: A slice of brie is melted on a hot iron, while the hay draped around it is warmed simultaneously, and the dish is ultimately perfected with fried, lightly salted herbs gathered by the chef himself that morning. Such a nine-course meal naturally also sparks discussion: Do you really need to serve an outstanding hour-long egg with coal mayonnaise, breadcrumbs, and ash alongside the eggshell, mixed with salt? Is sturgeon from the Tropenhaus Frutigen the right choice to merely warm briefly in embers and serve more raw than cooked, paired with Oona caviar, crispy innards, a parfait made from the fish liver, and sturgeon skin spaghetti? And should one really eat the bee that died "of natural causes" atop the flambéed dessert – honey parfait on primrose shortcrust pastry, chocolate peat crumble, and bee pollen? In any case, dining at "The Witcher" Wiesner’s restaurant guarantees lasting memories!
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