Swiss parlors

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The Schweizer Stuben was a hotel in Wertheim - Bettingen , whose restaurant of the same name was one of the best in Germany for years. From 1974 to 2002 it was awarded one to two stars in the Michelin Guide .

Many chefs who were later awarded by Michelin worked in the Swiss parlors.

history

The industrialist Adalbert Schmitt (1932–2005) founded the hotel in 1971 with the restaurants Schweizer Stuben and Landgasthof Schober . The name should be the program: From May 1, 1971, typical federal cuisine was offered.

In 1972, Schmitt hired Jörg Müller from Baden , who was active in St. Moritz , as the chef of the new kitchen style, modern French grande cuisine. A year later, he brought his younger brother Dieter Müller from Bern to his side. In 1974 the Schweizer Stuben received one star for the first time in the Michelin Guide , and the second in 1977. Gault-Millau and Feinschmecker also gave the restaurant top marks. When Klaus Besser , an important German restaurant critic, published his first hit list of the best German restaurants in 1979 , he put the Schweizer Stuben at number one.

In 1988 the third restaurant, Taverna “La Vigna” , was opened. In the same year, the Swiss parlors managed to be voted "Best Country Hotel" in the Hornstein ranking , which every year draws a cross sum from the ratings of the important travel guides.

In 2002 the Schweizer Stuben had to file for bankruptcy. Other tenants were also insolvent in 2004.

Chefs in the Swiss Parlor

Head chefs in the Swiss parlors

  • Jörg Müller (1972–1982) - two Michelin stars for the Restaurant Noess in Morsum
  • Dieter Müller (1973–1990) - from 1992 in Lerbach Castle in Bergisch Gladbach; was praised by Gault Millau as "one of the great chefs of the planet" - until 2008 Dieter Müller gourmet restaurant (1997 to 2008 three stars)
  • Fritz Schilling (1990–1998) - "developed Provence cuisine to the highest German form, beguiling in smell and taste, as colorful as nature" - moved to Munich in 1998 - since 2015 retired
  • Tillmann Hahn (1999–2002) - returned home to his apprenticeship after four years as deputy kitchen director at the Hong Kong Hotel Mandarin Oriental; opened "following the zeitgeist (...) to a new world: the Asian-Pacific cuisine" - since 2014 Tillmann Hahns Gasthaus

Chefs whose restaurant later received two Michelin stars

Chefs whose restaurant later received a Michelin star

literature

  • Jörg Müller, Dieter Müller: Swiss rooms. For friends of French cuisine. Menus and recipes. 1980.
  • Adalbert Schmitt, Jörg Müller: Ti Saluto Liguria - memories of the idea of ​​"Swiss rooms". 1981.
  • Culinary seasons. The kitchen of the Swiss parlor. Zurich Verlag 1985.

Web links

Individual evidence

  1. ↑ a b c d e f g h i j k l Grand Master of Good Taste In: Die Welt from April 20, 2001. Retrieved on April 14, 2018.
  2. ↑ Main-Post: close Swiss rooms . October 26, 2004. Updated December 3, 2006. Online at www.mainpost.de. Retrieved April 14, 2018.
  3. ↑ restaurant-ranglisten.de: Bel Etage

Coordinates: 49 ° 46 ′ 28.7 "  N , 9 ° 33 ′ 35.8"  E