Oliver Milson is head chef at Stafelalp, which reopened in 2021. In the new wooden building with generous window areas, a motivated crew works at the highest level.
What the kitchen brings to the table under head chef Oliver Milson is excellent. Like the burrata starter with warm root vegetables or the beef tartare from Luma beef: impeccable and perfectly seasoned.
When it comes to the main course, various dishes stand out: a fine, long-braised coq au vin with creamy polenta or the sea bass with pappardelle on lemon cream sauce, green peas and dill. The gigantic “superfood” salad with kale, spinach, blueberries, pumpkin, vegan feta and quinoa creates visible enthusiasm among the guests.
A regional wine from the generous wine list is the perfect accompaniment.
For dessert, how about a warmed caramel cake with caramel sauce, pickled pears and Fior di Latte ice cream? Although the cheesecake with fruit compote or rhubarb crumble are also hard to refuse.
