The story
Adler at Kapellmatt 1 in Schwyz (the Landgasthof stands in Ried, Muotathal) is a country cooking address that Gault&Millau rated 16 points in 2026. Dani Jann runs the kitchen, and wild game is what he is best known for.
Of the four ibex shot each year in the canton of Schwyz, three are delivered to this kitchen, according to Gault&Millau. Jann trims the cuts precisely and builds deep sauces, using only the best parts for the pepper sauce. In season the house is booked solid. Kid specialities appear as well, including liver seared briefly with the shallots cooked separately.
Paula Jann suggested the fish Knusperli: perch from Frutigen in a light batter of Wildi Heubier beer and rice flour, with no egg, fried to order. The alpine cheese ravioli use cheese from Alp Tröligen and sage butter, and arrive in a small silver pan. The lamb nüssli comes from Bio-Hof Enzenen in Muotathal, finished with thyme jus. For dessert there is chocolate made with Grand Cru Maracaibo, hazelnut ice cream, fleur de sel and olive oil.
After more than 30 years, the house changed course in February 2026. The Gnuss Adler now works with seasonal theme weeks and a deliberately short selection of favourite dishes, with a limited number of tables. Michelin's Bib Gourmand for 2026 recognises good quality, good value cooking in this country kitchen. The Landgasthof also has two double rooms, and the Gnuss Lädeli sells its house-made products.
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good quality, good value cooking
Right in the heart of the idyllic wine-growing village of Fläsch in the Bündner Herrschaft stands the historic Adler, a charming and cozy restaurant. For many years, the South Tyrolean chef Siggi Tschurtschenthaler (his trademark: traditional folk costume and leather trousers) has been winning over diners here through meticulous craftsmanship and deep regional roots. His Adler-style vitello tonnato offers a surprising and elegant reinterpretation of the classic, driven by a keen sensitivity to textures and temperatures; the tomato is presented in a duo as jelly and sorbet with balsamic vinegar. The raviolo, filled with shredded meat from Duroc pigs sourced from Graubünden, also impressed thanks to its accompaniments of light potato cake and a wonderful thyme sauce. For the pan-fried zander from Lake Maggiore, the chef skillfully paired it with wild broccoli, buttermilk, and caviar. A fruity strawberry sorbet with balsamic brought the meal to a close. An impressive wine list features over 800 selections, and in summer, service is offered on a small terrace nestled among olive and lemon trees.
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