1910 Gourmet by Hausers

Is 1910 Gourmet by Hausers worth booking for a special occasion in Grindelwald?

Yes — and it is the clearest fine dining answer in the Bernese Oberland. This Michelin-starred room at the Hotel Belvedere holds just six tables, runs Wednesday through Saturday evenings only, and serves a technically precise contemporary menu that leans hard on local and seasonal produce. For a celebration dinner in a mountain resort setting, it outperforms every other option in Grindelwald on cooking quality and kitchen ambition.

What 1910 Gourmet Is

Six tables. Four service nights a week. A Hungarian chef, Dávid Imre Rózsa, running a kitchen that collects and grows some of its own produce. That combination already sets a particular tone before you sit down. The room is compact and unhurried — exactly what you want when you are paying €€€€ for a set menu and expect the evening to move at its own pace rather than being turned over at 9 PM.

The cooking is technically modern without performing novelty for its own sake. Rózsa's style is pared-back: flavour-driven rather than technique-showcasing, with vegetarian dishes forming the backbone of the menu rather than appearing as an afterthought. One of the two set menus is entirely vegetarian, which means non-meat-eaters are not choosing between a full experience and a truncated one. That is worth noting if you are booking for a group with mixed preferences.

The awards record is unambiguous. Michelin awarded 1910 Gourmet a star in 2024, and the citation specifically calls out the dry-aged pike perch with Oscietra caviar from Frutigen as an example of how the kitchen handles local seasonal produce. The Frutigen detail matters: Frutigen is about 40 kilometres from Grindelwald, and its warm-water fish farm , a genuine Swiss agricultural curiosity, fed by meltwater from the Lötschberg tunnel , produces caviar that has found its way onto menus at some of Switzerland's most decorated restaurants. Sourcing it here, at this altitude and scale, says something about how seriously the kitchen approaches ingredients.

Seasonality and When to Visit

Seasonal angle is not decorative at 1910 Gourmet , it is structural. The kitchen team collects and plants some of its own produce, which means the menu shifts meaningfully with what is available in the Alpine growing calendar rather than approximating seasonality through a supplier list. In practical terms: what you eat in late spring will be a different menu from what arrives in autumn. Neither season is wrong, but if you are choosing a trip date partly around this dinner, it is worth knowing that Alpine harvests concentrate in late summer and early autumn, when the range of local ingredients is at its widest. Winter bookings are possible through the shoulder months of the ski season, but the menu will reflect whatever the kitchen can source and preserve from that period.

Restaurant is closed Sunday, Monday, and Tuesday, which is an important logistical constraint in a resort destination where many visitors arrive mid-week. If your Grindelwald itinerary runs Sunday to Thursday, you have a single service window: Wednesday evening. Book before you arrive.

The Wine Pairing

Wine pairing is built around Swiss organic wines, which is the right call for this menu and this setting. Swiss wine remains genuinely under-explored outside Switzerland, and a pairing focused on domestic producers gives the meal a coherence it would lose with a pan-European list. Ordering by the glass is available for those who prefer to pick selectively rather than commit to a full pairing. If you are splitting between the vegetarian and non-vegetarian menus at the same table, the glass option gives you more flexibility to match the pairing to whichever menu is in front of you.

Special Occasion Framing

Six tables means this is not a restaurant where you are competing with a noisy room or watching someone else's hen party from across the floor. The intimacy is a function of scale, not styling , and at this price point, that matters. For a proposal dinner, a significant birthday, or a serious date in a mountain setting, 1910 Gourmet gives you the right conditions: a room small enough for actual conversation, cooking precise enough to anchor the evening, and a Michelin credential that signals the kitchen is operating at a level above its surroundings.

The comparison that helps frame the value: at €€€€, you are paying roughly what you would spend at a one-star in Zurich or Basel, but in a six-table room at altitude in the Alps rather than a city dining room. If the setting matters to your occasion , and in Grindelwald, with the Eiger visible from the village, it usually does , that trade-off works in your favour. For Switzerland's broader Michelin landscape, see Hotel de Ville Crissier in Crissier, Schloss Schauenstein in Fürstenau, Cheval Blanc by Peter Knogl in Basel, Memories in Bad Ragaz, Maison Wenger in Le Noirmont, The Restaurant in Zurich, and Einstein Gourmet in Sankt Gallen.

For contemporary fine dining in other international markets, Jungsik in Seoul and César in New York City offer a useful point of comparison for the same register of cooking.

Practical Details

1910 Gourmet by Hausers is at Dorfstrasse 53, 3818 Grindelwald, inside the Hotel Belvedere. Service runs Wednesday through Saturday, 6:30 PM to 11 PM. The restaurant is closed Sunday, Monday, and Tuesday. Price range is €€€€. Google rating: 4.7 from 73 reviews. Booking is hard , six tables, four nights a week, and a Michelin star mean availability moves fast. Reserve as far in advance as your trip allows; two to four weeks ahead is a minimum, and for peak ski season or summer weekends, longer is safer. No phone or website is listed in our current data; book directly through the Hotel Belvedere.

Quick reference: Wed–Sat, 6:30–11 PM; €€€€; six tables; Michelin 1 Star (2024); book 2–4 weeks minimum.

See our full Grindelwald restaurants guide, hotels guide, bars guide, wineries guide, and experiences guide for more.

Frequently Asked Questions

• What should I wear to 1910 Gourmet by Hausers? Smart to smart-formal is the right call. This is a Michelin-starred room at a four-figure price point in a traditional Swiss hotel , resort casual (hiking gear, ski jackets at table) will feel out of place. There is no published dress code in our current data, but the six-table, hotel fine dining format sets a clear expectation: treat it the way you would a one-star in any European city.
• Does 1910 Gourmet by Hausers handle dietary restrictions? Vegetarians are well served: one of the two set menus is entirely vegetarian, which means it is a first-class option, not an adapted version of the main menu. For other dietary needs, no booking policy is listed in our current data , contact the Hotel Belvedere directly when reserving, as early notice gives the kitchen the leading chance to accommodate.
• Is lunch or dinner better at 1910 Gourmet by Hausers? Dinner only. The restaurant operates exclusively in the evening (6:30 PM to 11 PM, Wednesday through Saturday), so there is no lunch service to compare. The format is a set menu in a formal evening context , plan your day accordingly and arrive without competing dinner plans elsewhere.
• What should I order at 1910 Gourmet by Hausers? The kitchen runs set menus, so ordering is largely done for you. The Michelin citation highlights dry-aged pike perch with Oscietra caviar from Frutigen as a signature, and it exemplifies the kitchen's approach: local produce, clean technique, no unnecessary complexity. The vegetarian menu is not a consolation option , it is a full expression of the kitchen's philosophy and worth choosing on its own terms.
• Is the tasting menu worth it at 1910 Gourmet by Hausers? At €€€€ with a Michelin star, a six-table room, and a kitchen that sources ingredients at this level of specificity, yes. The value comparison that matters is not whether it is cheap , it is not , but whether the cooking justifies the price relative to other one-stars in Switzerland. The Google rating (4.7 from 73 reviews) and the Michelin recognition suggest consistent delivery. If you are already in Grindelwald for a special trip, this is the correct splurge.
• Is 1910 Gourmet by Hausers worth the price? For what it is , a Michelin-starred, six-table room with a seasonally driven menu built on locally sourced Alpine produce , yes. You are paying for intimacy, precision, and an ingredient story that most restaurants at this price tier cannot match. The caveat: if you want a longer wine list, a larger room, or a more social atmosphere, this is not that restaurant. It is a quiet, focused, occasion-specific dinner.
• Is 1910 Gourmet by Hausers good for a special occasion? It is one of the leading setups for a special occasion dinner in the Swiss Alps. Six tables means no noise problem. A Michelin star means the kitchen is operating at a credible level. The Alpine setting and local ingredient sourcing give the evening a sense of place that generic luxury hotels cannot replicate. Proposals, significant birthdays, and serious anniversary dinners all fit the format well.
• How far ahead should I book 1910 Gourmet by Hausers? Book as early as possible. Six tables across four service nights a week means annual capacity is limited. Two to four weeks ahead is a working minimum for shoulder season; for peak ski weekends (January to March) and summer high season (July to August), aim for four to six weeks or more. No online booking link is in our current data , contact the Hotel Belvedere directly to reserve.