The restaurant is part of the Hotel Hubertus in Obergoms. The four-star hotel is a stately building in Obergesteln. The restaurant is awarded 15 Gault Millau points.
I ordered the four-course menu and could choose from two different offers per course.
The Amuse Bouche is a vegetable strudel and a cheese soufflé
1st course: beef tartare, giant prawn praliné, spicy banana cake
2nd course: Quail on pear and goat cheese tartlets
3rd course: Two kinds of veal cordon bleu, papardelle, vegetables. The cordon bleu in the middle is prepared in the traditional way with ham and breadcrumbs at the highest level. The cordon bleu on the right contains raw ham and cornflakes. This creative style also tasted excellent.
Dessert: Key-lime-pie, white Chocomousse with passion fruit, meringueparfait, berry coulis
Since the restaurant was well occupied on this Friday evening, there were waiting periods between courses. These were welcome and prevented a feeling of fullness.
The Valais wines served with the courses fit very well.
The four-course menu cost CHF 87 and wines were charged at CHF 7.50 to 8 per decilitre, which is very fair.
All in all, the visit was a great experience with a very good price/performance ratio.
This text is an automatic English translation from the German original by deepl.com