At the Grandhotel Giessbach, located by the impressive waterfalls on Lake Brienz from which it takes its name, the hotel truly embraces its in-house production. The herb cultivation and the historic vegetable garden are a source of culinary creativity. As early as 1897, the cultivation of edibles was mentioned in plans. Today, the former self-sufficient garden has been rediscovered, and various ingredients are grown for the hotel's own kitchen. Back to its roots, in the truest sense of the word.
At the ELISA Bistro & Terrasse of the Grandhotel Giessbach, the culinary day begins not in the kitchen, but outdoors among the beds and herbs. Whatever the season yields is harvested: tender leaves, robust stems, and edible flowers. This freshness defines the dishes and is complemented by selected local products, such as fish from Lake Brienz or beef from a neighboring farm.
Open from May to mid-October, the kitchen combines seasonal freshness with a wide variety of flavors. And for those with a discerning palate, the Bernese Oberland can be tasted in every dish. The Green Michelin Star recognizes this responsible approach.
