Chalet
Waldhuus 

Local specialities

Nestled in the hotel’s garden, this cosy wooden chalet offers delicious local specialities in Swiss rustic mountain atmosphere. A wide selection of fondues and raclettes are available for an authentic culinary experience.

Menu
  • Menu
  • À la carte
Menu Saanenland
CHF 95.- Per Person

Air dried meat from Gstaad and mountain cheese

and

Classic “Nüsslisalat” (lamb’s lettuce) with boiled egg and crispy bacon

***

Homemade cheese fondue or raclette, Farmers bread, raclette potatoes and mixed pickles

+ CHF 15.- Cheese fondue with truffle & Champagne

***

Meringue with forest berries, Gruyere double cream and vanilla ice cream

Menu Simmental
CHF 130.-

Air dried meat from Gstaad and mountain cheese

and

Classic “Nüsslisalat” (lamb’s lettuce) with boiled egg and crispy bacon

***

Fondue Chinoise (veal, beef and chicken), with French fries and sauces (Pre-order only)

***

Meringue with forest berries, Gruyere double cream and vanilla ice cream

Menu Saanenland
CHF 95.- Per Person

Air dried meat from Gstaad and mountain cheese

and

Classic “Nüsslisalat” (lamb’s lettuce) with boiled egg and crispy bacon

***

Homemade cheese fondue or raclette, Farmers bread, raclette potatoes and mixed pickles

+ CHF 15.- Cheese fondue with truffle & Champagne

***

Meringue with forest berries, Gruyere double cream and vanilla ice cream

Menu Simmental
CHF 130.-

Air dried meat from Gstaad and mountain cheese

and

Classic “Nüsslisalat” (lamb’s lettuce) with boiled egg and crispy bacon

***

Fondue Chinoise (veal, beef and chicken), with French fries and sauces (Pre-order only)

***

Meringue with forest berries, Gruyere double cream and vanilla ice cream

Classic “Nüsslisalat” (lamb’s lettuce)
CHF 18.-

with boiled egg and crispy bacon

Homemade cheese fondue
CHF 36.-

Farmers bread, raclette potatoes

Air dried meat from Gstaad and mountain cheese
CHF 28.-
Goat cheese fondue
CHF 38.-

Farmers bread, raclette potatoes

Raclette
CHF 38.-

with potatoes, onion and cornichons

Cheese fondue with truffle & Champagne
CHF 48.-

Farmers bread, raclette potatoes

Fondue Chinoise (veal, beef and chicken)
CHF 68.-

with French fries and sauces (Pre-order only)

Gstaad meringues
CHF 22.-

Double cream from Gruyère with forest berries and vanilla ice cream

Chocolate fondue
CHF 26.-

marshmallow and fresh fruits

Classic “Nüsslisalat” (lamb’s lettuce)
CHF 18.-

with boiled egg and crispy bacon

Air dried meat from Gstaad and mountain cheese
CHF 28.-
Raclette
CHF 38.-

with potatoes, onion and cornichons

Homemade cheese fondue
CHF 36.-

Farmers bread, raclette potatoes

Goat cheese fondue
CHF 38.-

Farmers bread, raclette potatoes

Cheese fondue with truffle & Champagne
CHF 48.-

Farmers bread, raclette potatoes

Fondue Chinoise (veal, beef and chicken)
CHF 68.-

with French fries and sauces (Pre-order only)

Gstaad meringues
CHF 22.-

Double cream from Gruyère with forest berries and vanilla ice cream

Chocolate fondue
CHF 26.-

marshmallow and fresh fruits

Book

your table

+41 33 748 98 00
Restaurant@parkgstaad.ch

Open from 16 December 2022

Reservation required

Chef Marco Braun 

Chef Marco Braun, 44 years old, becomes the Executive Chef of the Park Gstaad. Despite his knowledge in dishes from Middle-East, Singapore, Viet-Nam and India, his turning point occurred in Dubai where he learnt from worldwide chefs. Settled in Switzerland, our Chef finds inspiration to creative dishes in the surrounding nature. His goal: to enhance quality and flavors. Local and seasonal products are the keys of his dishes, guided by the knowledge acquired for his extensive experience. 

Book

your table

+41 33 748 98 00
Restaurant@parkgstaad.ch

Open from 16 December 2022

Reservation required

Chef Marco Braun 

Chef Marco Braun, 44 years old, becomes the Executive Chef of the Park Gstaad. Despite his knowledge in dishes from Middle-East, Singapore, Viet-Nam and India, his turning point occurred in Dubai where he learnt from worldwide chefs. Settled in Switzerland, our Chef finds inspiration to creative dishes in the surrounding nature. His goal: to enhance quality and flavors. Local and seasonal products are the keys of his dishes, guided by the knowledge acquired for his extensive experience.