Hotel Restaurant Hirschen

The rooms were comfortable and clean, with plenty of utensils and equipment. The staff were polite and helpful, though the restaurant was unfortunately closed during our visit. Complimentary coffee was a nice extra.

We ate here twice during our stay at steinbok historic hotel. The food was amazing, the service was good, and it was good value for money. Thanks.

Snow conditions changed my plans, so I wound up staying here unexpectedly. It turned out to be one of my best experiences in Switzerland. Nothing fancy, just really cozy.

We went for lunch with coworkers. The soup I had as a starter was pretty good, but the crispy fish weekly special was a letdown. It came with a very cold salad and fruit, melon, apple, and pears. The presentation looked good, but that side didn’t fit the savory fish. We finished with homemade chocolate mousse, which I’d rate 6/10, nothing special. My overall experience was bad, 3/10. In response to the owner: I appreciate you taking the time to reply, but I want to clarify what I meant. My review included both positives and negatives: the soup was good and the main dish was neatly presented. The main course, the highlight of a meal, disappointed me because the cold salad and sweet fruit felt like a mismatch in both flavor and temperature, not simply because there were no fries. The fish tasted to me like frozen fish from Lidl or Aldi, rather than freshly made. I’ve eaten crispy fish many times and felt I could tell the difference. I understand the menu may have said “salad and fish,” but “Crispy Fish” suggested a hot, hearty dish to me. It didn’t say the salad would come with cold melon and pears. Those expectations came from common dining standards, not an assumption. As a paying guest, I think I’m entitled to give honest feedback about my own experience, including what went well and what didn’t. Reviews can help diners and businesses improve, not just offer praise. Your reply felt more defensive than constructive. I hope this feedback helps improve the experience for future guests. We’re all learning.