Trip IdeasBerner Oberland Restaurants
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Berner Oberland Restaurant Reviews
Meals in the Berner Oberland tend to be down-to-earth, starting with hearty soup or mixed slawlike salads, followed by lake fish or meat and potatoes, and then a sizable dessert. Fried or broiled Egli (perch) and Felchen (whitefish) are frequently local and lake-fresh; such waterfront resorts as Spiez, Brienz, and Iseltwald specialize in fish.
Meat dishes represent Bernese and Zürich cuisines: Ratsherrentopf is a mixed grill, and geschnetzeltes Kalbsfleisch is veal in cream sauce. The inevitable accompaniment is Rosti (hash brown potatoes). Colorful mixed salads include crisp shredded celery root, beet, carrot, and cabbage. Because the Alpine experience demands it, the Oberland has adopted the French territories' cheese fondue and raclette (a dish of melted cheese served with potatoes and pickles) as winter-night staples.
The valley town of Meiringen claims to have invented meringue; whether or not this is true, its region consumes enough to corner this niche of the culinary market. Enormous, crisp, ivory puffs may be served with or without vanilla ice cream; either way, the meringue's buried under mounds of heavy whipped cream.
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