Grilled specialities prepared according to tradition

For more than 70 years, Restaurant Baschi in Geschinen am See in Switzerland has been offering barbecued specialties from an open fire. Guests can sit close to the fireplace and experience first hand how the cook prepares the meat and raclette.

Just like in 1952, when the restaurant was founded, the barbecue is situated in the right-hand corner of the restaurant and creates a unique atmosphere.“By now we run the family business in the third generation and have a very loyal national and international customer base,”says the young owner Sebastian Baschi.

Next to nearly forgotten delicacies like calf’s kidney and liver, guests can also enjoy a classic T-bone steak or Côte de Boeuf ’Swiss Grand Cru’. They are served with homemade blueberry and herb butter. The meat is always of the highest quality and for the fire, the restaurant only uses local larch wood. “This way, we can offer our guests an honest and genuine food experience, ”Baschi explains.

Vegetarians and cheese lovers will also appreciate the menu: next to Alpine cheese ravioli from the region, they can also try a fine raclette – prepared directly over the fire. The extensive wine menu is comprised of 100 different wines, among them many specialities and rarities.

TEXT: JESSICA HOLZHAUSEN I PHOTOS: BASCHI GOMS AG T-Bone ‘Swiss Grand Cru’.