My dining experience at Restaurant Traube
Historical atmosphere under the linden tree
Especially in summer, the seating area under the large linden tree in the garden of the Traube is a real highlight. You can feel the history of the building at every corner – inside the restaurant, you can even admire the old oven where baking used to take place. The atmosphere is warm, uncomplicated, and invites you to linger.
Flavor explosion: The original savory Gersau cheese tart and fine liver with Rösti
The star of the visit was undoubtedly the original savory Gersau cheese tart. Sonja Stadlbauer’s recommendation absolutely held up: the tart is a true flavor explosion. However, the menu offers even more high-quality classics. I also tried the calf’s liver with Rösti. The liver was tender, excellently seasoned, and combined with the crispy Rösti, it was a real treat for the palate.
My conclusion: Savory cheese tart culinary delight for pleasure hikers
A visit to the Traube is the perfect reward after a hike in the region. The combination of authentic Swiss cuisine, historical charm, and the warm nature of the hostess makes this restaurant a must-visit in Gersau.
Facts and figures about Restaurant Traube
| Attribute | Details |
| Name | Restaurant Traube |
| Address | Tschalungasse 9, 6442 Gersau, Schweiz |
| Contact | Phone: +41 41 828 11 67 |
| Website | www.traube-gersau.ch |
| Opening hours | See their website for latest information |
| Specialties | Original savory Gersau cheese tart, liver with Rösti |
| Facilities | Cozy guest room, garden seating under the linden tree |
| Hostess | Sonja Stadlbauer |
| History | Historical oven inside the restaurant |
Matthias’ Hike Tip
Hike&Dine: Circular hike to Ochsenalp
This varied circular hike starts directly at the boat station in Gersau. It leads steeply uphill towards Föhnenberg, where you will be rewarded with a fantastic panorama. A beautiful traverse leads to Ochsenalp before descending back to Gersau, where you can enjoy a savory cheese tart at Restaurant Traube.
More impressions of the visit to Restaurant Traube







