Overview

Restaurant Bahnhöfli Entlebuch

At Restaurant Bahnhöfli Entlebuch, regionality is lived on and around the plate, without compromise. Host Willi Felder and his team are committed to the highest quality and spoil their guests with the best that the Entlebuch Biosphere has to offer. They skillfully combine tradition and modernity. An enjoyable experience for all the senses.

Guest host Willi Felder from Restaurant Bahnhöfli in Entlebuch
Guest host Willi Felder from Restaurant Bahnhöfli in Entlebuch

Cooperation – this article was written in cooperation with Bahnhöfli Entlebuch


Our visit to the Bahnhöfli Entlebuch

We visited the Banhöfli Entlebuch restaurant on a June day when we were hiking along the Emmenuferweg. Read all about our visit to Banhöfli Entlebuch in this article.

Restaurant Bahnhöfli Entlebuch
Restaurant Bahnhöfli Entlebuch

About Restaurant Bahnhöfli Entlebuch

The Restaurant Bahnhöfli Entlebuch stands slightly elevated in the curve behind the Entlebuch train station. Just before we entered the restaurant, a summer thunderstorm unloaded. We just made it to Bahnhöfli Entlebuch before the big rain. We went up the stairs to the entrance and entered the guest room. Willi Felder, the patron of the Bahnhöfli Entlebuch, gave us a warm welcome. We put our backpacks down and the first thing we did was a quick tour of the place.

Solène looks through the holder of the newspapers at Bahnhöfli Entlebuch
Solène looks through the holder of the newspapers at Bahnhöfli Entlebuch

The first thing we noticed was the lighting. A multitude of lamps, small spotlights and bulbs hang from the ceiling and illuminate the guest room. Right next to the guest room there are two other rooms, which groups can reserve for occasions such as family celebrations. Daily newspapers hang nicely sorted on hangers. Willi Felder led us to our table. We took a seat in the winter garden. The rain splashed on the glass roof – and we were glad that we were no longer hiking, but sitting inside in the cozy Bahnhöfli Entlebuch.

Solène looks at the light bulb at Bahnhöfli Entlebuch
Solène looks at the light bulb at Bahnhöfli Entlebuch

The aperitif: A Ticino in the Banhöfli Entlebuch

We started with a white wine from Switzerland. The Biancobello from Ticino convinced us with fruity-fresh pineapple and lychee notes. We enjoyed a zuccetti antipasti with celery salad garnished with garden herbs.

Willi Felder from Bahnhöfli Entlebuch explains the wine to Solène from Hike&Dine
Willi Felder from Bahnhöfli Entlebuch explains the wine to Solène from Hike&Dine

Our starter at Bahnhöfli Entlebuch: A tasty end to the asparagus season

Solène opted for the homemade wild garlic gnocchi with warm asparagus tips. They were served with porcini mushrooms and sweet cherry tomatoes in a light creamy sauce. A spuma and some garden herbs adorned the plate. The dish was perfectly seasoned and showed a variety of flavors. Matthias chose the cream of asparagus soup with Entlebuch raw ham and biosphere flowers. The freshness surprised him positively.

Cream of asparagus soup with bacon at Bahnhöfli Entlebuch
Cream of asparagus soup with bacon at Bahnhöfli Entlebuch

Cordonbleu and a secret recipe from grandfather Pfnägi for the main course at Bahnhöfli Entlebuch

Solène decided to kill two birds with one stone and ordered the FC Entlebuch sponsor plate. When can you enjoy a pork cordon bleu with Williams croquettes and vegetables and do something good for the local soccer club at the same time? 1 franc per dish goes to the association.

Sponsor plate: Cordonbleu at Bahnhöfli Entlebuch
Sponsor plate: Cordonbleu at Bahnhöfli Entlebuch

Matthias, meanwhile, chose the classic: the Pfnägi steak from Entlebuch pork – gratinated in the oven and served with grandfather’s herb butter in the cast iron pan. This was served with market vegetables and Wiliams croquettes. “Pfnägi” is the nickname of Willi Felders’ grandfather, who invented the egg-enriched herb sauce. Both dishes were extremely tasty and beautifully presented.

The Pfnägi Steak in the Bahnhöfli Entlebuch
The Pfnägi Steak in the Bahnhöfli Entlebuch

For the main course, we ordered the Nobler Blauer, a Pinot Noir from Nadine Saxer. It was aged for 3 months in a used barrique. The drop from Winterthur’s wine country was an excellent choice with the two meat dishes we were served.

The dessert: Plum sorbet and Indian Ganesha à la Bahnhöfli

Even though we were actually full, we didn’t want to miss out on a little dessert. Solène ordered the lime sorbet with vodka. Matthias chose the plum sorbet with plum brandy. Both desserts were garnished with fresh mint from the garden as well as a paper-thin pistachio biscotti.

We were served the best espresso we have ever had in Switzerland. Willi Felder obtains the assemblage of Arabica beans specially blended for him with the resonant name “Indian Ganesha à la Bahnhöfli” from coffee sommelier Willi Zemp. For Bahnhöfli Entlebuch this is a matter of course, but for us it is worth mentioning: with every kilo of coffee beans purchased, a donation goes to Nepal. The sweet-sweet notes of the coffee formed the perfect conclusion to a very successful culinary evening with the dedicated full-blooded restaurateur Willi Felder and his team.

Indian Ganesha coffee at the train station Entlebuch
Indian Ganesha coffee at the train station Entlebuch

About the kitchen of the Restaurant Bahnhöfli Entlebuch

After our meal, we talked with host Willi Felder about his philosophy. He is the fifth generation to run the Bahnhöfli Entlebuch. Whether it’s the kitchen or the business itself, Willi Felder has a lot on his mind.

Willi Felder from Bahnhöfli Entlebuch serves Matthias from Hike&Dine a good drop of wine
Willi Felder from Bahnhöfli Entlebuch serves Matthias from Hike&Dine a good drop of wine

Forgotten recipes reinterpreted for the modern age

Willi Felder, patron of the Bahnhöfli Entlebuch, often cooks from forgotten recipes. Anyone who now thinks of heavy sauces and lots of butter does not know Willi Felder. He translates traditional recipes, some from old cookbooks, into the modern era. One such creation is the black walnut.

Recipes from the past


The Black Nut at Bahnhöfli Entlebuch


On his walks and hikes in the Entlebuch, Willi Felder collects unripe, still green tree nuts. These are cooked twice in the herb sugar broth. During the time the nuts change color and turn black. After letting them stand for a few minutes, he puts them in a canning jar and lets them sit in the syrup for months or years. Willi serves the nuts at Bahnhöfli Entlebuch as an amuse-bouche with cheese or as a dessert. They literally roll off the tongue.

The Black Nut at Bahnhöfli Entlebuch
The Black Nut at Bahnhöfli Entlebuch

Regional ingredients from the Entlebuch Biosphere

Whenever possible, Willi and his team use ingredients that come from the Entlebuch Biosphere. He gets the meat from the local butcher’s shop; he buys the crunchy vegetables from the farmer’s wives; and he finds the morels and other mushrooms with his Labrador during morning walks in various places in the Entlebuch. The herbs and edible flowers come from his lovingly curated herb garden, just behind the Entlebuch train station.

Willi's Herb Garden Bahnhöfli Entlebuch
Willi’s Herb Garden Bahnhöfli Entlebuch

The local incorporated in the plate: made in the Biosphere Entlebuch

Local isn’t just important when it comes to ingredients. Willi Felder not only looks at what goes on the plate – but also where the plate itself comes from. So he hired a potter two villages away in Schüpfheim, who makes the beautiful plates by hand. Each plate is unique and contains incorporated alluvial wood from the Emme River. You can feel the attention to detail with the commitment to the region. It makes a visit to the Bahnhöfli in Entlebuch a unique experience.

Dinner on the terrace of the Bahnhöfli Entlebuch

When we were at Bahnhhöfli Entlebuch for the first time, we were unlucky with the weather. That’s why we went back again when the sun was shining. After all, when the weather is nice, you can sit outside. On the left side of the house there are several seating options. Surrounded by green bushes, you sit comfortably on the terrace, protected from the sun. We enjoyed it very much. Here are some impressions:

Matthias Meyer headshot/portrait
Matthias’ Hike Tip

Hike&Dine: Hike on the Emmenuferweg

“Combine your visit to Bahnhöfli Entlebuch with a relaxing hike from Chapelbodenbrücke via Entlebuch to Schüpfheim – all along the Kleine Emme. On this hike you can cool off in the river in summer and enjoy nature in the protective shade of the trees.”

Hike&Dine Video: Hike Emmenuferweg & Dine at Bahnhöfli Entlebuch
Solène in the wine cellar of the Bahnhöfli Entlebuch
Solène in the wine cellar of the Bahnhöfli Entlebuch
practical information


Practical information for your visit to Bahnhöfli Entlebuch

You can reach Entlebuch by train from anywhere in Switzerland. Search the trains directly on the site of the Swiss National Railways (SBB)by entering your starting point and Entlebuch as destination.

Book a table at Restaurant Bahnhöfli Entlebuch. You can find the contact details on the website or here: +41 (0)41 480 13 25, [email protected]

The restaurant is open from Wednesday to Sunday. Monday and Tuesday are days of rest. Details about the company vacations can be found on the website.

The address is: Restaurant Bahnhöfli Entlebuch
Bahnhofstrasse 30
6162 Entlebuch
The plus code is: X3V7+53 Entlebuch, Switzerland
Google Maps

More pictures from our visit to the Bahnhöfli Entlebuch

Find here more pictures of our visit at Willi Felder in the Bahnhöfli Entlebuch

Willi Felder, patron of the Bahnhöfli Entlebuch, with Pfnägi cap
Willi Felder, patron of the Bahnhöfli Entlebuch, with Pfnägi cap
Willi's herb garden behind the Bahnhöfli Entlebuch
Willi’s herb garden behind the Bahnhöfli Entlebuch
Willi Felder from Bahnhöfli Entlebuch is part of the guild
Willi Felder from Bahnhöfli Entlebuch is part of the guild