Nestled at the heart of the Bernese Alps, the Glacier Hotel – a staple of the Grindelwald landscape since 1864 – is a home away from home. Striking a balance between homestyle comfort and sustainable design, this boutique hotel offers a luxurious alpine experience unique to the area.
One of the core elements of the hotel is the Glacier Restaurant. Described as ‘food for the soul’, their menu boasts exquisite, sustainably sourced ingredients with a focus on homemade, seasonal meals.
Mountain River was recently given the opportunity to showcase samples of venison during a promotion with Swiss chefs from the Grindelwald area, hosted by the Glacier Hotel. The chefs tasted the petit tender in a variety of ways, including carpaccio, tataki, tri-tip, as well as short ribs and knuckle round. Shannon was also able to provide background on Mountain River’s sustainable farming practices.
After the promotion with Shannon Campbell, two restaurants have begun using Mountain River venison on their menu. The first is the restaurant at Hotel Spinne - https://www.spinne.ch/en.
The Hotel Spinne is located in the heart of the glacier village of Grindelwald at the foot of the Eiger North Wall in the Jungfrau region. The Spinne (Spider) is an ice field in the North Wall which, because of its permanent snow formation, resembles a spider.
Their restaurant, the Rôtisserie, Ristorante Mercato & Bistro, put on a dish using venison rump.