‘Simply good’ is the philosophy here, symbolising how Sabine Köll and Simon Richard act as people and hosts, and also the way they design the restaurant rooms and menus. The focus is on quality and authenticity, with seasonal fresh produce and home-made ingredients blending with a generous helping of creativity. Restaurant Rössli offers a small but delicious selection of set menu dishes and daily specialities.
Dating back to 1919,the restaurant is famous for its almost legendary trout, a classic Rössli dish which is still served to this day. Meals are served in the rustic dining room or garden terrace.
MY FAVOURITE RESTAURANT IN SWITZERLAND - A FAMILY AFFAIR SERVING DISHES EXPERTLY PREPATED WITH FRESH LOCAL INGREDIENTS. AFTER A SUMMER HIKE ON WHISPILE, GSTAAD'S LOCAL MOUNTAIN, THIS IS THE PERFECT END TO THE DAY.
KARL NILSSON, FOUNDER, LUCIBELLO
The wine selection reflects an appreciation of the special prudence and care with which viniculturists grow wine and provide advice on wine. This applies to both the simple, wholesome ‘village’ wines and the more complex, full-bodied single-vineyard wines. Sabine Köll and Simon Richard like to share their passion for elegant burgundies and distinctive wines from other classic winegrowing regions with diners through their small but fine selection of wine.
During a recent visit, our Founder chose veal tartar with summer chantarelles followed by wild strawberries and vanilla ice-cream. His choice of starters included asparagus soup with poached Gstaad egg, a duet of Scottish salmon – tartar and marinated – with sour cream and green asparagus, and hand-cut steak tartar with toast and a salad bouquet. Other main courses on the imaginative yet simple menu include French free-range chicken with lentils, celery puree and chanterelle mushrooms, trout meunière with boiled potatoes and spinach and wiener schnitzel with lukewarm potato salad and cucumbers.
The tempting desert list features praline ice cream, home-made strawberry sorbet with Riesling sparkling wine and warm chocolate cake with strawberries, tonka bean ice cream and double cream. Other options are apple tart with vanilla ice cream and double cream and a selection of Swiss cheese with quince. All dishes are accompanied by attentive service under the personal direction of Sabine Köll.
The best ingredients and the love which goes into creating the dishes makes a visit to the Rössli a special dining experience. It’s a place to relax, a meeting place for young and old alike, for locals to mingle with tourists, families and business-people, for athletes and bons vivants. Many Lucibello travellers are regular visitors, choosing a table in the garden with glorious views of the Swiss Alps.
WE COMBINE FAMILIAR INGREDIENTS WITH SURPRISING FLAVOURS, PREPARING THEM WITH GREAT SOPHISTICATION AND PRESENTING THEM COMPLETELY TO OUR LIKING. CLASSIC DISHES SUCH AS TROUT, WIENER SCHNITZEL OR ICED COFFEE, WHICH ARE PARTICULAR POPULAR WITH REGULARS, ARE GIVEN A NEW TWIST.
SABINE KOLL AND SIMON RICHARD, HOSTS