Our experience dining in the Restaurant Hohliebestübli
The restaurant Hohliebestübli in Adelboden is an insider tip for all lovers of authentic Swiss cuisine. Read about our experience dining at restaurant Hohliebe-Stübli below.
How to get to the Restaurant Hohliebe-Stübli in Adelboden
The Restaurant Hohliebestübli is located above Adelboden. It is not reachable by public transport. Since we did not have a car, we made a short hike out of our journey. This is only advisable when there is still daylight as you are sharing the road with cars. From the station “Adelboden Oey” the ascent takes about 45 minutes. Car drivers are there in 5 minutes. If you walk, be sure to order a cab for the return trip.
Arrival at Restaurant Hohliebe Adelboden: snowfall and a fire bowl in front of the house
Shortly before we reached the restaurant it started to snow. It was pitch dark and in the distance, we saw a light: the Restaurant Hohliebe Stübli. Various torches were burning in front of the old farmhouse. We warmed up at a large fire bowl before entering the 300-year-old courtyard. Through the windows, we caught a first glimpse of the cozy interérieur.
Pitchfork as wardrobe and a feeling of home
We entered the restaurant and a comforting warmth filled us. We hung our jackets on a pitchfork, which was turned into a coat rack. Then we entered the inn. The lighting is skillful. The light reflects softly on the wooden walls and spreads around the room. We felt at home in seconds.
Cooking on the wood stove with local ingredients
In the Hohliebe-Stübli the chefs still cook on the woodstove. You can taste that. Whether it’s milk, cream, or eggs – all ingredients come from local production. In the evening a 4-course dinner menu with or without cheese is served. Vegetarian alternatives are provided upon advance notice.
The 4 diner evening menu at Hohliebe-Stübli
To start the culinary journey, an amuse-bouche was served. It was a vegetable mousse with a piece of tomato jelly. We were amazed and delighted by the unusual processing of the tomato, which was full-bodied and simply delicious. Still quite inspired by the first amuse-bouche, the second one was already served. It was a soup with meat inlay and a buttery-crispy “flute”. The second amuse-bouche was also excellent and gone in no time.
The first course was a piece of freshly caught pike-perch fillet garnished with dill on a bed of curd and leek with spaetzle. The autumn vegetables were perfectly seasoned and we would have loved to ask for the recipe. The second course, simply named Pumpkin – Veal – Spinach, was a treat for the palate. The pumpkin came in the form of a mash, the veal was pink and juicy and the spinach was rich in flavor.
Then it was time for the main course: tender pink beef served in thin tranches with a potato strudel, spinach, and salsify. Matthias’ eyes shone with delight at the treat. For Matthias, it went straight on with a selection of local cheeses. He was particularly delighted with the Douceur d’Automne from Geneva, produced in 2015. The selection was served with homemade ketchup and fruit bread.
What a feast that was. Each course was so good that we were almost in tears with pleasure.
Conclusion: The Restaurant Hohliebstübli is a bright star in the dark night
Hohliebe is a great pleasure! Sandra Brun and Andy Schranz turn regional products into culinary masterpieces. The decor of the restaurant contributes its part to the homey atmosphere. We didn’t want to leave the Hohliebe-Stübli restaurant. And suddenly our cab was standing in front of the door. We carried the memory of the evening in the Hohliebe-Stübli in our palate for a long time.
Hike&Dine: Hike on the Via Alpina from Lenk to Adelboden
“Combine the exclusive dining experience in restaurant Hohliebe-Stübli with a hike from Lenk to Adebloden on the Via Alpina.”
