The story
At the foot of the Eiger, Mönch and Jungfrau, the Bergwelt Grindelwald Alpine Design Resort brings a sense of alpine exploration to its dining room. BG's Grill Restaurant is the resort's flagship, where the warmth of Swiss wood and modern design frame panoramic mountain views. The restaurant is part of a larger philosophy: "Follow the call of the unknown and find strength and courage in the shelter of the mountains."
The kitchen is led by Chef Urs Gschwend, whose name appears on the resort's culinary packages — including a 4-course gourmet menu offered as part of the "Culinary Time Out" experience. His cooking is rooted in contemporary cuisine, drawing on regional ingredients and the traditions of the Bernese Oberland. The resort emphasises partnerships with local producers, and the kitchen reflects that commitment to seasonality and place.
In 2026, BG's Grill earned a Michelin Recommended distinction, a nod to the quality and consistency of its contemporary cooking. The award places the restaurant among the notable dining destinations in the Swiss Alps, where the interplay of mountain air, precise technique and honest flavour defines the meal.
Guests can choose from a la carte options or multi-course chef's menus, often paired with wines from the resort's cellar. The Romantic Package, for instance, includes a 4-course Chef menu with wine pairing at BG's Grill, while the Mountain Escape Summer Package offers a 3-course Chef menu each evening. The atmosphere is relaxed yet refined — a space where hikers, hotel guests and local diners gather to share stories over a well-made meal.
The resort also operates The Seven Spirits bar, where bartender Ramiro Smith won the 2026 Nullpromille Trophy for his alcohol-free cocktail "Uva Sana". For a more casual bite, the Bergwelt Food Truck serves street food like cheeseburgers and pulled pork during the warmer months. But for a full expression of the resort's culinary ambition, BG's Grill is the destination.
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History
When the surrounding mountains glow in the light of the setting sun, the grills also begin to glow at BG’s Grill in the design hotel Bergwelt – the indoor mega-grill and the outdoor Big Green Eggs. Here, Urs Gschwend grills first-class meat and equally fine fish. Alongside this, the experienced chef also presents an impressive gourmet menu. This was already evident with the amuse-bouches, such as the delicate tartlet with ricotta, marinated tomatoes, and chives. As well as with the gravlax served with a salmon skin cracker, bergamot gel, and caviar. Following a summer salad with grilled peach and raspberry dressing, the exquisite red prawn carpaccio delivered the first highlight, while the second was the chili prawns in a gazpacho of tomatoes, strawberries, and rhubarb, paired with a yogurt chip and watercress. A successful tribute to classic French cuisine was the raviolo filled with shredded ox tail and foie gras, served on a foamy lobster bisque with summer truffle. Gschwend then skillfully reinterpreted the classic combination of tomato, basil, and cheese: the tomato, processed into a tartare and encased in gel, floated in a white tomato soup with basil oil, while a slice of aged Sbrinz provided contrast. The scallops arrived in perfect harmony with kohlrabi cream, cooked kohlrabi, a champagne beurre blanc, and tobiko. The black tiger shrimp were served with a pepper white wine sauce, peperoncini, and mashed potatoes. Gschwend maintained the same high standard with the desserts. Accompanying the caramelized La Bouse cheese from Jumi was a tartlet with ashed plum jelly and plum; and alongside the strawberries came chimichurri and crispy chocolate. The master chef is still on a roll in Grindelwald and now counts among the ranks of 16-point chefs.
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