Gommerstuba

It feels petty or out of place to review this wonderful little restaurant in the idyllic town of Ernen, but I’d like to publicly record my praise for Rolf Gruber’s Gommerstuba.
Friends in the area took me here, and it was a real treat — fresh, creative cooking paired with Swiss wines. We had a gewürztraminer from the Valais followed by a red vin de table that had a nice acidity which paired well with the lamb we had. We started with a smoked salmon crème fraîche amuse-​bouche, followed by venison carpaccio with a strong Swiss cheese and a balsamic glaze. (I’m not a huge carpaccio fan, but I have to admit this was actually delicate and elegant.) Then came a salad with speck, superb greens, and unbelievable local melon. For the main dish we had a perfectly cooked rack of lamb encrusted with nuts and served with a small potato pie.
To finish things off we had a chocolate soufflé with coconut ice cream and a delicious olive-​oiled and salted piece of soft dark chocolate. It was a memorable meal, and the chef greeted us in the end, so we could offer our compliments. If you’re in the region, this place is worth a trip, and if you’re nearby, you have absolutely no excuse not to stop by.

Da lohnt sich der Umweg. Hier wird einem eine moderne und kreative Küche serviert, die jedoch ihre Walliser Wurzeln sehr gut kennt und pflegt. Da wird mit feinem Trockenfleisch neues ausprobiert, die Suppe als kreatives Geschmackserlebnis rehabilitiert und dann im Hauptgang ein Feuerwerk an überraschenden einheimischen Aromen gezündet. Die Weinkarte ist enorm gross und das Fachwissen des Personals ebenso. Unbedingt hingehen!