Hotel & Restaurant Röschenzerhof — Restaurant in Röschenz

Given the price, the visit unfortunately did leave much to be desired. |Service: the service was friendly and gradually increased in attentiveness. However, all diners this evening were squeezed into the roof winter garden. This is a nice room but not so much any more when tables and seats are so close to each other that on every pass, waiters have to push and touch you to squeeze through. In addition, the rustic wooden floor boards bounced up and down with every pass, catapulting our chairs 5 cm up and down. This is ok once in a while but gets annoying with many guests and waiters passing every 2 min throughout the evening. Covid aside, this overcrowded dining space seemed to make little sense with a whole dining space left empty on the ground floor.|Food: we chose this restaurant because the menu seemed to be a step-up from the usual Swiss fare of fries and cordon-blue. However, there is still a way to go to deliver on the ambition. We all had full menus with starters, mains and deserts. The ordered cured salmon trout starter maybe sounded more sophisticated than it arrived. Never mind, thanks to clever marketing, I ordered two and a half folded slices of graved lax next to a pile of rocket salad, garnished with a super sour, slice of fruit or vegetable or whatever it was but it was ok in taste (once the punch in the face by the sour thing had eased). The difference between the so called starter Cesar salad and the mixed salad were a few thin slices of breaded chicken fillet (admittedly of ok quality) and three or four shavings of a warm hard cheese. I would say the absolutely laziest interpretation of a Cesar salad ever but the restaurant was not shy to charge a premium for it. Unfortunately, the Cesar and two mixed salads of other diners were watery and the French dressing inert and tasteless (despite the Cesar salad having been announced to sport original Cesar dressing). One ca be forgiven to think it was stretched to go further. Out of two different households, salad and dressing was the only overlapping dish that three different diners had and unfortunately, all complained of an upset stomach during the night and next day. It’s hard to pin-point and I don’t want to make wrong accusations but this is what happened. Anyway, to divert with a highlight, the ribs of the rare breed wooly pig in a sticky sauce were excellent in taste and generous in size (which was pacifying at more than 50 CHF). One minor criticism is that while the 70 degree cooking method made them fall of the bone, the high fat content of this cut was not given the chance to render down. Never mind, it was very tasty. A disappointment in contrast was the salmon trout dish. A minuscule fillet (ambitiously trying to break the 100g mark) with flabby skin on it, cooked or fried to oblivion, served with a block of polenta. The polenta did win the contest for dryness over the fish but only just. The inspiration on the plate, however, was delivered by a kind of crostini with goats cheese mousse playfully piped onto it. In terms of flavor combination, it was impossible to guess what this was about. I would consider preparing a fillet or salmon trout to the point belongs to the basics of restaurant cooking and charging 50 CHF for what arrived is inexcusable. Desert was ok. As we are moving into fall, it seemed a nice touch to add toasted hazelnuts as a red thread through the menu. However, if one disliked them it would have been hard to escape them. |The wine list, on the up side, sports a good selection at normal prices. Unfortunately, there is only so much a good wine can rescue. In summary: way to much money for “must try harder”. The Roeschenzer Hof’s restaurant has done considerably better a while back and we shall not return to experience...

Given the price, the visit unfortunately did leave much to be desired. |Service: the service was friendly and gradually increased in attentiveness. However, all diners this evening were squeezed into the roof winter garden. This is a nice room but not so much any more when tables and seats are so close to each other that on every pass, waiters have to push and touch you to squeeze through. In addition, the rustic wooden floor boards bounced up and down with every pass, catapulting our chairs 5 cm up and down. This is ok once in a while but gets annoying with many guests and waiters passing every 2 min throughout the evening. Covid aside, this overcrowded dining space seemed to make little sense with a whole dining space left empty on the ground floor.|Food: we chose this restaurant because the menu seemed to be a step-up from the usual Swiss fare of fries and cordon-blue. However, there is still a way to go to deliver on the ambition. We all had full menus with starters, mains and deserts. The ordered cured salmon trout starter maybe sounded more sophisticated than it arrived. Never mind, thanks to clever marketing, I ordered two and a half folded slices of graved lax next to a pile of rocket salad, garnished with a super sour, slice of fruit or vegetable or whatever it was but it was ok in taste (once the punch in the face by the sour thing had eased). The difference between the so called starter Cesar salad and the mixed salad were a few thin slices of breaded chicken fillet (admittedly of ok quality) and three or four shavings of a warm hard cheese. I would say the absolutely laziest interpretation of a Cesar salad ever but the restaurant was not shy to charge a premium for it. Unfortunately, the Cesar and two mixed salads of other diners were watery and the French dressing inert and tasteless (despite the Cesar salad having been announced to sport original Cesar dressing). One ca be forgiven to think it was stretched to go further. Out of two different households, salad and dressing was the only overlapping dish that three different diners had and unfortunately, all complained of an upset stomach during the night and next day. It’s hard to pin-point and I don’t want to make wrong accusations but this is what happened. Anyway, to divert with a highlight, the ribs of the rare breed wooly pig in a sticky sauce were excellent in taste and generous in size (which was pacifying at more than 50 CHF). One minor criticism is that while the 70 degree cooking method made them fall of the bone, the high fat content of this cut was not given the chance to render down. Never mind, it was very tasty. A disappointment in contrast was the salmon trout dish. A minuscule fillet (ambitiously trying to break the 100g mark) with flabby skin on it, cooked or fried to oblivion, served with a block of polenta. The polenta did win the contest for dryness over the fish but only just. The inspiration on the plate, however, was delivered by a kind of crostini with goats cheese mousse playfully piped onto it. In terms of flavor combination, it was impossible to guess what this was about. I would consider preparing a fillet or salmon trout to the point belongs to the basics of restaurant cooking and charging 50 CHF for what arrived is inexcusable. Desert was ok. As we are moving into fall, it seemed a nice touch to add toasted hazelnuts as a red thread through the menu. However, if one disliked them it would have been hard to escape them. |The wine list, on the up side, sports a good selection at normal prices. Unfortunately, there is only so much a good wine can rescue. In summary: way to much money for “must try harder”. The Roeschenzer Hof’s restaurant has done considerably better a while back and we shall not return to experience...

We received a lovely friendly welcome from the manager and a young lady. The formalities were completed quickly and we were shown to our room. The room was lovely, very modern, beautifully decorated and spotlessly clean. The bed was large and very comfortable.There were self catering facilities and a Nespresso coffe machine, pods and milk etc. Also included was a light breakfast to be eaten at a table and chairs in the room. There is a restaurant which, according to our Swiss friends is very good, although we did not try it. We were given a back door key so coming home late was not a problem. Only small critism is that with the windows open you notice the church clock chiming, although we soon got used to this and it was...