Restaurant Port Entlebuch — Dorf 58, 6162 Entlebuch, Switzerland

It's a very cozy, æsthetic, atmospheric place. Special thanks to Herr Michael for his kindness!

Dan “expl”

It just opened after an extensive renovation. I I can only recommend it to anybody, which passes through Entlebuch.

Daniel Althaus

It's rare these days to find a restaurant with home-style cooking where the service, food, and ambiance are also simply superb. - 6* food would be just right. - Service was very friendly, always attentive, and helpful. Recommendations came naturally. - Ambience: There's a variety of options to suit every taste. It's three restaurants in one. We'll definitely see you again. See you on May 24, 2025.

Oleg Gerstner

We almost drove on because the facade was being renovated – luckily, we decided to go in after all and were very glad we did. The service was excellent and friendly, the food was delicious, and the restaurant in the back was lovely. I even got a sausage and cheese salad upon request. The cordon bleu was huge, the calf's liver tender and not too sweet, and the calf's tongue as a starter was exceptional. Unfortunately, we didn't have room for dessert, but we were given some homemade sweets with our coffee.

Carly Unwin

We'd known the Port for many years, only from driving past. Before the musical in Schüpfheim, we decided to stop by and kick off the evening with a culinary treat. We received a very friendly welcome and service! The food was excellent and beautifully presented. The restaurant has been beautifully renovated. We'll be back!

Gregor Gander-Thür

⭐️⭐️⭐️⭐️⭐️ 5 out of 5 stars – A culinary gem There are restaurants that cook well. And then there are very rare places where dining becomes an experience. The Port Entlebuch restaurant undoubtedly belongs to the latter category. I love sauces – and what arrived on my plate here honestly left me speechless with amazement. Every sauce I tasted was rich, complex, harmonious, and of a quality I haven't experienced in many years. Every bite completely captivated my senses. After the meal, I was fortunate enough to speak briefly with the owner. As she explained how these sauces are created – bones cooked for days as a base, patience, time, artisanal dedication, and uncompromisingly top-quality ingredients – it became clear to me: This isn't just any kitchen; this is true artistry. I've dined at numerous Michelin-starred restaurants in my life. But I've rarely, if ever, experienced sauces as honest and masterfully composed as these. This isn't show cooking – this is true culinary artistry. My conclusion: If you're reading this, stop in Entlebuch. Take your time. Order several dishes, immerse yourself – and let yourself be seduced. For me, this is a culinary dream that will linger long after the meal.

Michael Kurth