Bären - Menu

This is a very well run local operation with very very good food.The staff are knowledgeable and helpful.We tried a very good bottle of wine that was passed its best and it was immediately changed with no fuss at all.The room is in a lovely alpine style in a great central location.Enjoy we did.ECD London

We asked to town one day as the skiing wasn't good secondary to poor visibility. We ordered lunch here. It was really good. I had amazing crepes and my husband enjoyed a local dish. The pizza looked great too. The wine list was adequate we ordered a local bottle. Very kid friendly.It was a nice lunch option

The best restaurant in Andermatt. Slightly rated by Gault Millau below the Chedi, the Baeren imho is the better restaurant with chef Daniel Schiavetta. Since years, even with changed a management they are keeping the highest standard in food. Amazingly creative dishes, excellent service and a very good and matching wine selection. The best place to eat! View menu

Andermatt is expensive but this restaurant is pushing it a bit. Very nice all round but very expensive and hard to say it’s value for money. Despite asking for tap water we were charged 8francs a bottle. The waiter told me it was mineral water, despite being in plain non-descript glass bottles. This is just unacceptable, although the restaurant removed it from the bill.

This place is the perfect blend between old and new. From the outside, the building perfectly blends in into the landscape of a Swiss Alpine village while inside you will find yourself into a cozy and modern ambient. The gourmet kitchen is super super good, but I must say that portions are really small and prices very high... (but I guess that is the definition of gourmet food? . I had the chance to stay there one night toward the end of the ski season, and this was the only period I could personally afford.

Or worth a special trip! This is a proud family-owned Swiss Italian restaurant. It is comfortable and cozy yet modern.....and the food is amazing. Fantastic and creative using only the freshest ingredients. The owners make you feel like family and work very hard to make your meal a special experience. We loved our dinner of shaved fresh asparagus salad, black-ink ravioli (light as a feather) stuffed with oyster and sea bass, wild boar ragout over homemade rigatoni and fresh sea bass. The recommended Italian red wine was outstanding too. View menu

acceptable: thin blankets and noise 10-11:15 pm. I wouldn't recommend the hotel for those who are noise sensitive, cause from 10 pm till 11:15 pm the staff moves tables in dining area to prepare it for the breakfast. So be ready to hear drill-like sound and moves. Pleas put on the special soft material on furniture legs. it will eas the process, and made it less noisy. at night they turn off the heating, but my blanket was absolutely not for a winter one. I was freezed. Parking is far away from the hotel. Otherwise the hotel is clean, the staff is friendly.

They had lost my reservation when I arrived, but went out of their way to get me a good table all the same. Then they served me the wrong starter and after promising replacement, came back to tell me that they had sold out. I went for something else, but was slightly ticked off when I noticed that a couple at the neighbouring table were served what I wanted about ten minutes later. So much for the bad bits. It was probably one of those evenings. On the positive side, the host is charming and interesting. The cooking is good. He apologised profusely and made good by reducing the bill. Would I go back? Definitely. After all, you come to a restaurant for the style of cooking rather than specifi...

We had the opportunity to not only eat at this outstanding family owned restaurant, but also we got to know the owners, Guerino and Giovanna and learned some of their family secrets of fine food. We had arranged a private cooking class at the restaurant which started at 2PM. Guerino was an excellent teacher and showed us the preparation and taste of the many signature dishes on the menu. He introduced me to simple but delicious dishes and the special way to prepare them. He sent us on our way around 6PM--totally stuffed from tasting over 7 dishes we prepared. He invited us back for dinner at 9PM where we had a simple but exquisite entree of 3 types of gnocchi. Then back into the kitchen to p... View menu