The artful combination of regional cooking and sophisticated innovation forms the basis of head chef, Peter Braun’s, cuisine – and this is how he and his team have put the mountain hotel Dorint Bluemlisalp on the culinary map far beyond the region.
Having traveled the world and extensively explored a multitude of cuisines, Braun has developed his very own, incredibly delicious style. His menu contains regional specialties from the Bernese Oberland, such as fresh whitefish from Lake Thun, organic beef from Alpine farms or locally hunted game.
Not to mention the incomparable mountain cheeses that are delicious not only in their natural form, but also in hearty cheese fondues or chaesbraettel (a delicious type of cheese fritter). Head chef, Peter Braun, always complements his dishes with seasonal mountain herbs, aromatic cep and delicate berries to present his guests with a truly unique culinary experience. Allow our creative kitchen team to use every rule in the culinary book to pamper you like never before.