Hirschenbad

The story

Hirschenbad in Langenthal: Refined Swiss Cooking in a Historic Setting

A Three-Century Foundation

The Hirschenbad in Langenthal serves contemporary Swiss cooking inside a structure that locals affectionately call the Bedli. This nearly three hundred year old building originally functioned as a communal bath before transforming into a hospitality venue. Today the interior features elegant timber paneling and a quiet garden surrounded by mature trees. The kitchen has since earned a 14 point rating from Gault&Millau for its consistent execution.

The Chef and the Kitchen

Tabea and Manuel Hölterhoff have steered operations for roughly two years after purchasing the property from the founding Rufer family. Manuel approaches his station with a focus on house production and precise technique. He prepares fresh pasta daily alongside grilled marrow bones and premium cuts of pork, beef, and lamb. His five course tasting menu has contributed to the guide recognition while elevating these regional ingredients into a refined Swiss cuisine that respects local farming traditions.

Standout Plates and Regional Pairings

Tasting menus feature careful layering of textures and temperatures throughout the service. Early courses often present truffle infused potato foam with chard or beef cheek empanadas, followed by delicate cod slices topped with oona caviar and saffron orange fond. The main course typically highlights pink roasted lamb wrapped in lettuce, accompanied by morels and a bear garlic cream ring. Tabea complements every dish with curated wines sourced directly from Oberaargau vineyards.