Regional and sustainable fine dining cuisine

Johann Hauser expanded the Belvedere in 1910. The stove, which was new at the time, stands in the center of our Stübli. That time, when the ingredients in the kitchen were still home-grown or sourced locally, serves as inspiration for our regional and sustainable concept today.

Our chefs cook with creativity and fine craftsmanship. Traditional craftsmanship combined with the latest cooking techniques ensure outstanding quality.

What Swiss rivers, forests and meadows give us in outstanding quality is refined with passion and fine culinary art in our kitchen for the "1910 - Gourmet by Hausers" restaurant.

The creative process involved in putting together dishes always encourages our own imagination and we spend a lot of time studying and testing new techniques. This is important to us personally, because chefs who are able to develop their skills bring the necessary fire to inspire their guests.

We wish you a successful evening and "En Gueta"
Family Urs-B. Hauser & Team

→ to the reservation restaurant "1910 - Gourmet by Hausers"

Opening hours from 18.30 hrs