Dinner at Waldhotel Sonnora – once again a truly Special Experience

Last weekend we had the pleasure of dining at Waldhotel Sonnora again, and this restaurant and hotel will always have a very special place in our hearts (as we celebrated our wedding there). It’s not just the incredible food—it’s the whole experience that makes every visit unforgettable and we genuinely feel like coming home once we drive up to this charming place.

From the moment we arrived, we felt genuinely welcomed (almost like coming back to a big family)

The service was outstanding, absolutely professional, and just warm and sincere. A huge shout-out to Marco Franzelin, and the entire Sonnora family. World-class, as always.

The evening started with a selection of small bites (the "Ouvertüre") to set the mood—refined, playful, and beautifully presented. The second tarte with foie gras and truffle was our favorite. The official first course, goose liver with Périgord truffle, came with a clever quince vinaigrette and a touch of nori. Rich, elegant, and perfectly balanced.

My personal highlights of the night were the small tart of beef filet tartare on crispy potato rösti (absolutely perfect in flavor and texture), the grilled breton lobster with romaine and curry-laced vinaigrette which was just stunning, and the incredibly frog legs with poulard jus.

Other courses, like the langoustines, the Vendée turbot with spring morels and asparagus were also excellent. We left out the duck and I also skipped the cheese selection (my wife didn’t) because I was so full at that point.

And let’s not forget the wine pairings. Absolutely spot on. Every glass complemented the course without overpowering it. It felt effortless and thoughtful. We added the 2018 Cecile Tremblay Vosne Romanée 1er Cru „Les Beaumonts“ as a „by the glass option“ (Coravin) and Marco was so generous and also gave us a glass of 2018 Chapelle Chambertin Grand Cru to taste side by side – which although still very young was the best red Burgundy I had so far.

Desserts brought a light and refreshing finish: rhubarb with garden herbs and elderflower vinaigrette, followed by Garriguette strawberries with aged Eiswein, vanilla crème ice cream, and airy yuzu. Just the right ending to a rich and fulfilling evening. But that’s not all, you get lots of small sweet bites (outstanding) with your coffee.

Sonnora continues to be a place where Clemens and Magdalena Rambichler combine world class culinary craftsmanship with genuine hospitality. If you ever get the chance to go: do it. We already made our reservation for our next years anniversary.

Also if you stay there – the breakfast is incredible with the egg-dishes I ever had.