Dining like kings and queens! No matter what you're looking for typical swiss alpine restaurants, central and quicke snacks or more fany gourmet restaurants - Engelberg has it.

(Kopie 1)


Niedersurenen, 6390 Engelberg

About seven kilometers beyond Engelberg toward the end of the valley you come to Alpenrösli Restaurant, where the Surenenpass and the peaks of the Spannort appear to be just a stone’s throw away. A sign lets walkers, hikers and cyclists know that they are standing upon Urner ground—as Alpenrösli belongs to Attinghausen in Canton Uri. Those coming from Surenenpass or from Fürenalp sort of “stumble in” to this restaurant with its inviting sun-terrace and cozy indoor dining room. The neat thing about the location of the restaurant is that it’s in the middle of some impressive mountain scenery, yet it’s not at the end of the world. For an enjoyable evening excursion it’s still a doable distance to Alpenrösli—especially if you’re going there by bike.

Heidi and Charli Arnold are there to welcome you to their restaurant. Together with their restaurant team, the Arnolds enjoy pampering their guests. The siblings grew up here and know the daily challenges of running their restaurant inside out. “On rainy days it might be that we only have a few guests to serve, but then on some sunny days in summer we can hardly keep up, we’re so busy,” says Heidi Arnold. For them it’s important to be prepared and to be able to count on the flexibility and support of their team. There are 100 seats outdoors, and another 40 seats indoors. Some guests take their time and stay a while, others stop in “on their way” just long enough to refresh with something good to eat or drink.

The menu is full of local specialties: ranging from the noted Rösti, served with bratwurst or fried eggs, to sampler plates of dried Urner meats and Alpine cheeses and house-made fruit pie. Their cooking not only takes care of your hunger, it feeds the soul as well!
Their famous Rösti is the most popular dish—though Heidi Arnold has never added up how many kilograms of potatoes she and her team peel per season.
In any case, «Sackloads» are boiled for Gschwelti, peeled and grated for Rösti. The secret to the recipe is not so much in the ingredients as in the stove. “We cook with gas. That way we can regulate the heat exactly,” Heidi Arnold tells us. “In winter, when I cook Rösti on an electric stove at home, they never turn out as good,” she reveals. Nice to know if, once home again, you try to replicate the wonderful Rösti you had at the Alpenrösli—and they just don’t come out the same way!

  • mountain hut/mountain restaurant
  • Swiss cuisine