The story
Perched on the Bramboden in the hills above Schüpfheim, Wiesner Mysterion is a world apart. Here, chef Stefan Wiesner practices what he calls “alchemical nature cuisine” – a kitchen philosophy that treats wild plants, local produce, and traditional crafts as raw materials for transformation. The restaurant’s Michelin star recognises the precision and originality of this approach.
The centrepiece is the Wiesner-Zauber, a nine-course gourmet menu served at lunch. Each dish draws on ingredients sourced directly from regional producers and foraged from the surrounding landscape. The menu changes with the seasons, and the cooking is both inventive and deeply rooted in place. For a more accessible taste of the kitchen, the Werkstatt-Kost offers a seasonal five-course menu, also served midday.
Wiesner Mysterion is not only a restaurant. The on-site Naturakademie runs a wide range of courses – from sausage-making and cooking over an open fire to deep dives into wild herbs, mushrooms, and lichens. Guests can also join guided herb walks or explore the art of charcoal production, a craft central to the estate. For those who want to stay longer, twenty guest rooms with panoramic views are available.
The property also houses the Weitsicht-Treff, a self-service restaurant serving simple snacks from the Wiesner kitchen, and a knife workshop run by Jo Wiesner.
Whether you come for the Michelin-starred tasting menu, a weekend course, or a quiet overnight stay, the Wiesner Mysterion offers a rare immersion in the flavours and traditions of the Swiss countryside.
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Power outage across Switzerland? Star chef Stefan Wiesner, known as "The Witcher," could still serve his gourmet menu under those conditions. He has been running his restaurant in the hamlet of Bramboden at 1,053 meters for almost three years now – and finally, his fire kitchen is complete, where all hot components are prepared. No wonder he dedicated this menu to the theme of fire. The highlights from it? The juicy, homemade pork roast sausage, simply served with carrot mustard for the aperitif. Then the Mistkratzerli: Served are the breast, the crispy-baked skin, and the bones rendered edible; the accompanying sauce is pressed in front of guests using a duck press from the carcasses. "The Witcher" also puts on a show with the mushroom course: Oyster mushrooms dusted with sugar are caramelized with a bitumen torch – the kind you know from construction sites – accompanied by mushroom miso, pickled lichens, fried moss, and tree mushroom salt – an aromatically wonderful, intensely umami-rich course. The kohlrabi spaghetti, drenched in liquid lard, also boasts plenty of flavor, served with a sauce made from vegetable peels, chimichurri crafted from the kohlrabi leaves, and kohlrabi oil. But Wiesner not only consistently utilizes every part of the main ingredient – he somewhat loftily refers to this as "spagyrics" – but also strives to produce as much as possible himself. That the cheese is now also homemade, for instance, yielded a particularly successful course: A slice of brie is melted on a hot iron, while the hay draped around it is warmed simultaneously, and the dish is ultimately perfected with fried, lightly salted herbs gathered by the chef himself that morning. Such a nine-course meal naturally also sparks discussion: Do you really need to serve an outstanding hour-long egg with coal mayonnaise, breadcrumbs, and ash alongside the eggshell, mixed with salt? Is sturgeon from the Tropenhaus Frutigen the right choice to merely warm briefly in embers and serve more raw than cooked, paired with Oona caviar, crispy innards, a parfait made from the fish liver, and sturgeon skin spaghetti? And should one really eat the bee that died "of natural causes" atop the flambéed dessert – honey parfait on primrose shortcrust pastry, chocolate peat crumble, and bee pollen? In any case, dining at "The Witcher" Wiesner’s restaurant guarantees lasting memories!
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