Waldhotel: Culinary delights and a dreamlike view of the Alps

Location, history & the hotel experience

Waldhotel by Bürgenstock in Obbürgen, which perches on the Bürgenberg as part of the legendary Bürgenstock Resort. Opened in December 2017, the hotel building was designed by the Italian star architect Matteo Thun and is characterised by its sustainable, terraced architecture. The location offers guests a spectacular view of the Swiss Alps and combines exclusive culinary delights with a modern medical wellness concept. When you check in here, you immediately feel that this establishment is far more than just a noble lodging.

The Waldhotel was designed by the Italian architect Matteo Thun and officially opened in December 2017. It is the world's largest gabion building, with a facade designed using stone baskets filled with local excavated material. A prachtiges architectural statement, if you ask me! The nine-storey building is built in terraces into the southern slope of the Bürgenberg and blends harmoniously into nature.

But what is it like to stay here? Well, the rooms and suites are in a class of their own. They exude an understated, almost soothing elegance. Warm wood tones, noble natural materials and a wonderfully thoughtful layout ensure that you immediately feel secure. And then, of course, there is that view: every room opens onto a private terrace or balcony, from which you can enjoy the fresh mountain air and the breathtaking panorama. It is the perfect symbiosis of modern luxury and alpine cosiness – a wonderfully gezellig retreat after a long walk.

The Waldhotel also functions as a medical competence centre and a modern version of a health resort with integrated rehabilitation. The location on the Bürgenberg offers a wide view of the alpine landscape and lies around 500 metres above Lake Lucerne.

The chef & the Verbena restaurant

The hotel's in-house restaurant is called Verbena and was relaunched in March 2026 under the direction of Christian Scharrer. Christian Scharrer is the creative mind at the stove here and has been directing the entire kitchen of the Waldhotel in the Bürgenstock Resort since November 2025.

His "Heimatküche" (Home Kitchen) there combines emotional comfort food with the artisanal precision of haute cuisine, deliberately eschewing rigid Michelin-star staging. His signature dishes at the Waldhotel include Baden veal Maultäschle in lovage broth as well as Rösti with smoked salmon and caviar. Nou nou, that sounds absolutely enticing, doesn't it? As a hotel guest, you have the great privilege of being able to enjoy these culinary creations directly in-house.

He completed his sound training at the Hotel Schwanen in Waldshut from 1985 to 1988, followed by formative stations with his mentors Jörg Müller on Sylt and finally as sous chef under Harald Wohlfahrt in the legendary Schwarzwaldstube.

He earned his first Michelin star as head chef at the restaurant Gut Faistenberg in Beuerberg, where he worked from 2000 to 2002. This was followed by the prestigious accolade of "Chef of the Year" in Gault&Millau in 2005, during his time as culinary director at the restaurant Imperial in the Schlosshotel Bühlerhöhe.

Later, he earned two Michelin stars each at the restaurant Buddenbrooks in Travemünde from 2011, as well as at the restaurant Courtier in the Weissenhaus Resort on the Baltic Sea from 2017. In November 2025, he finally made the move to the Bürgenstock Resort to operationally lead the culinary direction of the Waldhotel, including the Verbena restaurant, the Verbena Bar and the Cooking Lab.

The chef

Christian Scharrer

Christian Scharrer has been leading the entire culinary direction at the Waldhotel by Bürgenstock as Chef de Cuisine since November 2025, including the "Verbena by Christian Scharrer" restaurant, which newly opened in March 2026. His cuisine at the Waldhotel is characterised by an accessible, modern comfort food ("Home Kitchen") with character, which interprets classic, down-to-earth dishes with artisanal precision at the highest level.

Previously earned two Michelin stars as head chef at the restaurant Courtier in the Weissenhaus Private Nature Luxury Resort.

Worked during his career to date under renowned mentors such as Harald Wohlfahrt and Jörg Müller.

Served as head chef at the restaurant Buddenbrooks in the A-ROSA Resort in Travemünde, where he was also awarded two Michelin stars.

Gathered formative experience as head chef at the restaurant Imperial in the Schlosshotel Bühlerhöhe.

His well-known signature dishes at the Waldhotel include Baden veal Maultäschle in lovage broth with potato salad as well as lukewarm calf's head (Tortue).

Location & history

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"summary": "The Waldhotel by Bürgenstock in Obbürgen is a five-star wellness and health hotel opened in December 2017, which perches on the historic Bürgenberg. Ent