Sabine Köll and Simon Richard are the new managers of the traditional Rössli restaurant in Feutersoey.
Over the past few years, the Rössli in Feutersoey was only open during the winter season. However, this has just changed. At the end of July, the new managers Sabine Köll and Simon Richard opened the traditional restaurant for the summer season.
For 10 years, they both worked in the Chesery restaurant with Robert Speth and over the last few summers in the Golf Club restaurant. Köll is in charge of service and her partner manages the kitchen. As from now, they’re taking a step into the realms of self-employment.
“We’d been looking for a new challenge and, as luck would have it, up came the Rössli in Feutersoey,” says Köll. “We were in the right place at the right time,” emphasises the native Tyrolean. Both are glad they can stay in the region. “We’ve been based here in the Saanenland for ten years and our friends are all here. We’ve made a home for ourselves over the years,” says Köll. When working at the Golf Club and the Chesery, they met many visitors.
The Rössli classics remain
“Simple and good,” is their credo, explains chef Richard. Meals are homemade and cooked with fresh and seasonal produce. “The Rössli classics such as trout, Wienerschnitzel and iced coffee are all staying on the menu,” so the couple have promised. “If you take away the classics, you take away the soul of the restaurant,” emphasises Köll. However, the recipes bear the signature of the new chef. “We combine familiar flavours with surprising new accents. Our dishes are refined and served to reflect our taste and style.”
Köll and Richard are starting off with a small team of five employees: two for serving, two in the kitchen and one trainee. The restaurant can seat 25 in the rustic dining room and 25 in the Rösslistube. Outside on the garden terrace, there’s seating for 35 guests. The restaurant itself has changed very little, with some interior renovations and technical improvements to the kitchen. Also, the buffet in the rustic dining room has been renovated and the garden terrace is new and inviting.
Open until the autumn
In the future, the Rössli restaurant will be open in summer and winter. In the summer, it will stay open until the end of October. “Autumn is becoming increasingly important and is lasting longer," explains Köll. “Also, autumn’s a great time for speciality venison dishes.”
Based on AvS/Anita Moser
Translated by Justine Hewson