We recommend to book a table in advance

Southbend Broiler

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  • Obwaldner Weidebeef
  • Schweinskotelette mit knuspriger Schwarte
  • Sepp Spichtig, Sachseln OW
  • Obwaldner Weidebeef
In the entrance area to Wirtsstube, the historical restaurant on upper floor, is our meat climate cabinet. There we dry age regional beef.

As soon as the maturing process is completed, the steaks are prepared in the southbend broiler, a special grill from USA.

This 800° Celsius hot grill caramelizes the natural sugar of the meat, producing a deliciously crispy crust while keeping the inside juicy.