The Oak Grill, awarded with 14 GaultMillau points, celebrates Farm-to-Table from Nose-to-Tail. Our fine wood-fired grill imparts exclusive flavours to Swiss gourmet meats – while the solid oak beams along with the centred fireplace set a unique atmosphere.
An autumn hike to Alpwirtschaft Unterlauelen in Eigenthal is worth it! The Alpwirtschaft welcomes you from September to November with fine game specialities from its own local hunt. Only the whole animal is used and, depending on the hunter's luck, not everything is always available.
If you are in the Engelberg-Titlis area, make sure you visit the Bärghuis Jochpass. Pfeffer (stew) is offered according to hunting success. It iss available from mid-September to mid-October. The Bärggasthuis Jochpass is open until 17 October 2021.
Event tip: On 1 October 2021, there will be a wine tasting with Geny and Eliane Hess, accompanied by a 5-course surprise game menu.
For over 25 years we have put a lot of heart and soul into the preparation of various fine game specialities. These are well-known and have already found many lovers. We attach great importance to the freshness and quality of the meat. The venison is pickled and prepared in-house according to old tradition. All dishes are richly garnished with red cabbage, Brussels sprouts, chestnuts, apple with cranberries, red wine pear and of course our homemade spaetzli or porcini croquettes. We look forward to welcoming you and sharing our passion.
From 7 September 2021 until the end of November 2021, the Glasi-Restaurant Adler will be serving "Wild auf Wild" with a new "wild wind"! The new head chef, Mr Georg Putz, is plunging into the "wild happenings" in Hergiswil! The 53 year old, native South Tyrolean is a kitchen personality and is known throughout Central and Switzerland. Until recently he was head chef at the "Seehotel Sternen" in Horw and before that he was head chef and general manager at the "Villa Hausermatte" in Lucerne for many years. At the "Villa Hausermatte" Georg Putz was awarded 13 points in the Gault Millau. He comes up trumps with classics such as saddle of venison in two courses, the Jägerpfännchen and venison schnitzel. In doing so, he in no way neglects the lovers of game garnishes and sweet autumn specialities. "Wild times" are guaranteed at the Glasi-Restaurant Adler...
In autumn until the beginning of November, the Brasserie le Mirage, which has been awarded 13 Gault Millau points, serves autumnal culinary dishes such as venison bird with a strong red wine sauce Burgundy style, entrecôte fan of saddle of venison, "Stroganoff" roast venison, a vegetarian autumn plate with everything autumn has to offer... and much more. Let yourself be surprised by the lovingly prepared dishes and desserts.
Warning: Wild flights! Please fasten your seat belts. From mid September, it's wild again in Nidair with venison pepper, venison fillet with honey cream sauce, tender venison schnitzel, vegetarian autumn plate
and other game and autumn specialities. Depending on "Weidmannsheil" with game from local hunting.