The story
Gasthaus im Feld sits at Dorfstrasse 56 in Gurtnellen, where Gault&Millau awarded the seasonal Swiss kitchen 15 points in 2026. Owner and solo chef Beat Walker runs the fifth generation of this family inn, and his menu draws on the canton of Uri.
Beat Walker reworks classic Urner dishes so they keep their character. He spent formative years learning from Emil Stadler, co-editor of the Chuchigänterli cookbook. The menu is short and changes regularly, built on regional produce. Michelin lists the restaurant as Recommended for 2026.
Gault&Millau names the goat season and the wild game season as the kitchen's strongest months. Venison sausages come with a small portion of polenta, and the venison pepper steak carries a sauce based on Beat's mother's recipe. The daily special has featured chamois loin and venison cutlets. Goats are raised in the Göscheneralp valley, and the inn serves nose-to-tail: cutlets, tripe, liver, kidneys and ribs, alongside Siiwgagglä, a potato and vegetable medley.
In the evening the kitchen serves a surprise tasting menu called Äs, with four to six courses. The name comes from a word used by Uri herders, and the inn describes the menu as a magical culinary experience. A reservation is required for dinner. At lunch, the seasonal menu offers lighter summer dishes and homemade desserts.
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At the 146-year-old inn Im Feld, perched high above Gurtnellen and the Gotthard reservoir, everyone is generally happy: owner Beat Walker (fifth generation) with his second husband, Roland Stocker. And the guests: They love Walker’s cuisine, which draws inspiration from the canton of Uri and is simply excellent. His fan club knows exactly when he hits his peak: during the goat season and the wild game season! We also enjoy his summer menu: melon salad with Urner Formaggini, homemade noodles with egg mushrooms, traditional minced meat dumplings, veal saddle with champagne sauce. Walker maintains a close connection to the Schwyz region: Michael Näpflin supplies him with pike after pike pulled straight from Lake Lucerne. Speaking of wild game: We love the robust venison sausages to start, served with a small portion of polenta. We admire the wonderful sauce accompanying the venison pepper steak, based on a recipe from Beat’s mother, Berti. And we marvel at what’s on the daily special plate: chamois loin and venison cutlets! Solo chef Walker also prepares all the side dishes perfectly. The Banzogglä (hearty spätzle) are always welcome. The rich, deeply developed sauces are equally impressive; butcher Markus Heinzer from Muotathal supplies him with mountains of bones for them. The rest is talent and hard work. Speaking of goats: The animals grow up to slaughter age in paradise-like tranquility at Christian Naef’s Goat Paradise in the Göscheneralp valley. At Im Feld, it goes without saying that nose-to-tail dining is the standard: cutlets, tripe, liver, kidneys, and ribs. Served alongside: Siiwgagglä (a traditional potato and vegetable medley). In the evening, a tasting menu called Äs is served, featuring four to six courses.
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