I am not in the habit of writing about burgers but then again I find myself eating a burger once in a while. For those of you who don’t know, the term hamburger originally derives from Hamburg Germany.
This time I am dinning in Gstaad at Hotel Grand Bellevue a grand setting next to town. A charming boutique hotel, a mix between classical and hip and recently renovated its chic.
Owned and managed by the young Swiss gentlemen Mr. Daniel Koetser, he is almost always on the hotel’s floor watching over his staff, and taking care of guests, the way a quality hotel should be run. The garden is blooming with bright colors of purple lavender, the bees are working hard under the blue skies.
Friendly staff are willing to help whenever they can, so I asked for a kitchen tour, and I had a chance to speak with Mr. Urs Gschwend the executive chef. He is very friendly and energetic with a menu that focuses on casual foods. His hamburger is said to the best in the valley and not because the staff say so, it is noted in the local paper Gstaad Life.
The hamburger is made with local Simmenthal beef from Ueli Bach, cooked well-done and the encroûtement adds the required Bernese burger’s flair. The key to this burger is the alpine smoked ham, plenty sliced and underneath the burgers bun, topped with Gruyere cheese. It is easy to eat and is worthy of a try.
/Sorry no hamburger photo/
Categories: Life Cycles