Martin Göschel at The Alpina Gstaad is a culinary haven that offers a unique dining experience. The ambience exudes sophistication while remaining warm and inviting, making it the perfect setting for a memorable meal. The carefully curated menu showcases the finest ingredients, with a focus on sustainability and local sourcing. The dishes are not just meals; they are an exploration of flavours that truly represent the essence of Swiss cuisine.
At the heart of this gastronomic journey, a talented team of professionals, including Nicholas the Sommelier, Paola the Restaurant Manager, Luca the waiter, and Alina from Piedmont, work harmoniously to create an unforgettable dining experience.
As we stepped into Martin Göschel, we were greeted with a glass of Louis Roederer, either Brut or Rosé, which set the stage for an exquisite meal. The aperitif was complemented by a traditional baguette served with Swiss-plated soft butter and a sprinkle of salt and pepper, a simple yet elegant start to the evening.
As you ponder the menu, which is either a tasting menu or al a carte, with or without meat, you take in the calming atmosphere of the room, with its rich dark wood tones, leather seats and artwork on the walls. As you would expect from a Michelin restaurant the seating is well spaced, so diners are not cramped, the white crisp tablecloths and evident cheese trolley also add a sense of occasion to the space.
Food and Drink at Martin Göschel
So on to the food; the first course featured a quail terrine, beautifully crafted with foie gras and fresh herbs from the garden, accompanied by a scotch egg-style quail egg. This dish was a celebration of flavours—wholesome and savoury, with unique herbs adding a fresh touch that elevates the umami and salty notes.
The Alpina White, a delightful blend of 90% Pinot Gris and 10% Pinot Blanc sourced from Lake Geneva, paired perfectly with the quail. This wine’s crispness harmonised with the subsequent dish: Lake Char, served with cucumber carpaccio, cucumber sorbet, and fish eggs, accompanied by an alpine cream infused with chives. This dish strikes a perfect balance of freshness and elegance, a true reflection of summer.
Next up was the pike-perch fillet, a showcase of various textures and flavours. The dish featured broccoli, a raw broccoli salad, a delicate fish crepe, and a raw tartlet of pike-perch with broccoli cream. The raw tartare presented a subtle hint of broccoli, while the baked portion was moist and meaty, with an epic creamy, salty sauce crafted by the chef that brought all the elements together beautifully. This course was paired with Swiss Pinot Noir, enhancing the delicate flavours of the fish.
As the meal progressed, our guest experience was enriched with the addition of Swiss shrimp, small but bursting with flavour, served alongside a crustacean foam and jus that evoked the essence of bouillabaisse. This dish was further complemented by a glass of Rock Angel from Provence, enhancing the maritime essence of the shrimp.
One of the standout offerings was the Provence Gstaad cheese ravioli, delicately cooked in beetroot water. This dish was a visual feast, with its vibrant colours and artistic presentation. The ravioli itself was earthy and sweet, with a rich cheesy filling that evoked a sense of comfort. Paired with a watercress foam and a butter foam, the dish achieved a beautiful balance of flavours. The watercress added a peppery note that cut through the richness, making every bite a delight. The sweetness from the beetroot water enhanced the overall experience, creating a symphony of taste that lingers on the palate.
A signature dish, the Lamb was a must-try. The preparation involves both the fillet and rib, served alongside lamb jus, green beans and cherries. The lamb fillet was cooked to a perfect pink, non-fatty, and incredibly tender, with a delicate crust of onions that adds texture and flavour. The rib was equally impressive, with the fat rendered down to a smooth, soft texture that melts in your mouth. The gentle flavour of the lamb, combined with the al dente green beans and the sweetness of the cherry, created a harmonious dish that exemplifies the restaurant’s attention to detail.
To enhance the dining experience, this course is paired with a Paullaic Bordeaux, a blend of 60% Cabernet Sauvignon and 30% Merlot. This wine complemented the richness of the lamb beautifully, with its robust flavours adding depth to the meal.
The cheese course at Martin Göschel was another highlight, featuring Swiss favourites. Among the selections were a delightful tomme and a local cheese reminiscent of Parmesan. A truffle brie-like cheese added an indulgent touch, showcasing the rich dairy heritage of Switzerland. This cheese platter was served with zero-waste bread, demonstrating the restaurant’s commitment to sustainability. Paired with the cheese was one of my favourites and a rather under-estimated wine, a Gewurztraminer, this one from Switzerland. Perfectly light, sweet and floral, this wine elevated the texture and flavours of the cheese without overpowering them, a perfect pairing.
The last courses comprised of dessert, for me a peach tart and for Adam a meringue with wild mountain strawberries. The peach tart was constructed like an open croissant with thinly sliced peach accompanied by a yoghurt ice cream, this tart was incredibly delicate, fresh and light, the perfect end to an incredible meal. Adam’s posh Eton Mess comprised of light meringue alongside crispy meringue created using liquid nitrogen, bound with strawberries and cream; a very English-tasting dessert, that again was a lovely fresh end to an extraordinary meal.
The Martin Göschel at The Alpina Gstaad is in itself a destination worth visiting if you are in Gstaad for a special evening of food theatre and flair. You will be well looked after and leave with your stomach and soul content. With an ever-evolving menu, this restaurant will always have something to surprise and astound you, I certainly cannot wait to return to experience another excellent evening at the hands of Martin Göschel and his team.
NB: Lady Charlotte visited this restaurant before the new renovations of the restaurant and menu.
Martin Göschel
The Alpina Gstaad
Alpinastrasse 23
3780 Gstaad
Switzerland
