Perched at 1,550 meters above sea level on Mount Rigi, the Kräuterhotel Edelweiss is nestled in an impressive alpine landscape. It offers a sanctuary of tranquility, far from the hustle and bustle of everyday life, with expansive views of the surrounding mountains.
What sets the Kräuterhotel Edelweiss apart is its deep connection to nature and a clear, consistent philosophy. At its heart is natural cuisine. Using fresh herbs from its own garden and carefully selected regional ingredients, dishes are created that reflect the alpine identity of the location. Michelin accolades and 16 Gault-Millau points attest to the high quality and innovative spirit of the work done here.
Currently, over 450 different herb varieties and 60 berry species grow in the 2,500 m² garden. Many products are made in-house from these, such as their own cola from a secret blend of seven herbs, as well as numerous tea and herb mixtures, jams, and chutneys. New plants are constantly finding a place in the herb garden, leading to unique flavors in the kitchen.
Jannik Moser will take over as head chef at the start of the 2026 summer season. This step represents continuity from within the establishment. Having been part of the kitchen team for five years, most recently as Sous-Chef, Jannik Moser played a significant role in developing the acclaimed cuisine. At the same time, his appointment marks a clear new beginning with ambition. The goal is not only to continue the kitchen's legacy but to consistently evolve it culinarily – with even greater precision, even closer to the garden, the produce, and the seasons. The garden as a creative starting point and close collaboration with regional producers will further deepen the alpine herb cuisine and interpret it in a contemporary way.
Thus, the garden remains the heart of the establishment, and the kitchen a place where growth is not only cultivated but also expressed through cuisine. The Kräuterhotel Edelweiss is more than a hotel – it's an invitation to experience the Alps with all your senses: in the tranquility of the mountains, in the scent of herbs, and at the table where tradition and creativity meet.