One last time before the restaurant closes down forever: Restaurant Adelboden (9. April 2022)
I was lucky enough to try the kitchen of Franz Wiget already back in January one time and even luckier to get a second chance to do so this time. When I asked Ms. Wiget if there was a remote chance that we get to have lunch with them again in June before they actually close, she made it very clear that this was the last time.
That being said, I went for the “six-course menu” (CHF 235.00) which promised another exquisite journey through tasty dishes. It all started with a selection of mise en bouches like an “ox mouth roulade with chive, beet root macaroons with a herb horseradish mousse, an orange tartlet, an onion leek quiche, and potato doughnuts with caviar”. All of the bites were delicious – only the onion leek quiche was a bit basic compared to the rest.
Then it was time for the different breads, starting with “sourdough bread” …
… and being complemented with a “plaited loaf”.
While both breads were delicious, the sourdough was definitely outstanding again.
The first course of the day was a “golden egg (egg with balsamico zabaglione)” which was absolutely delicious. You just had to make sure to mix everything in the egg together, so you would get all the flavours from the bottom to the top, but once this was achieved, you would get a flavourful experience in your mouth.
Next in line was “goose liver with nuts, raisins, and old port jelly” which did not only look lovely but was actually also quite nice due to the combination of different flavours and textures.
The “goose liver soup” which was served with it was good again – but somehow I had the one which was served in January in better memory.
The “home-made brioche” which was served with the goose liver was absolutely delicious – buttery, so you would have quite greasy fingers but damn, it was worth it.
The “Atlantic lobster with pike cappeletti and pealed peas” …
… with a “ginger potion” was good. I liked the cappeletti since they were perfectly al dente and the ginger potion was nicely intense.
The “Breton sole with asparagus, buckhorn, and sauce à la crème with morels” was – compared to the other dishes – somewhat disappointing as it was relatively bland. Luckily, the next course made me forget all about that.
One of my absolute favourites was the “kid” (‘Gitzi’) which was presented fully before being prepared.
The “kid from Muotathal, confit in the oven with wild garlic, served in its jus” was great. The meat was tender, the sauce was mouth-watering and the whole dish was just really good.
What blew my mind, though, was the “goat belly”. I love pork belly, but I have never tried goat belly before. And it’s definitely one of the best pieces of meat. The meat has an incredible intensity, and is, despite it being belly, relatively lean which makes it somewhat hard but provides you more pleasure when you get to chew on it. I absolutely loved this piece of meat!
Last but not least, the ‘kid’ was served with the typical “Gummelistunggis” (mashed potatoes) which were still great, but somehow not as great as the first time I’ve had them. I assume that is due to the fact that it was the first time but somehow it was less creamy than last time and that was really what made a difference then.
Luckily, they still have their “cheese waggon which selected mountain and raw milk cheeses from all over” where you get to pick as many as you want, so I had to try a few again …
… ending up in a nice selection of different cheeses, ranging from rather light ones to quite intensive ones.
Lastly, as the last time, some “dried meats with deer salsiz” were served to finish off the savoury part of the lunch.
Then it was time for dessert and, luckily, they served the same pre-dessert as last time. The “milk foam with vanilla ice cream and mountain honey caramel” was again absolutely amazing. Obviously, I’m a sucker for vanilla and caramel, so it went right down my alley.
Then, it was time for “vanilla pilaster with strawberries and verve sorbet” which was lovely and light to end the lunch.
Lastly, it was time for a luscious selection of “friandises” which were absolutely amazing. I’m really usually not into sweets but damn that was delicious.
The inside of the Restaurant Adelboden is traditional but lovely. The place is like in a Swiss chalet but manages to create enough space between the tables so you don’t feel all tucked in.
Already when you walk in, you can see what expects you, and it’s definitely something delicious that expects you inside.
I am super happy that I had the chance to dine at Franz Wiget’s Adelboden twice before he closes forever. If you, by any miracle chance, get the chance to have lunch or dinner with him, you should absolutely take that opportunity!
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Contact Details:
Restaurant Adelboden
Adelboden 3
6422 Steinen (CH)
Tel.: +41 41 832 12 42
Homepage: http://www.wiget-adelboden.ch
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
