Carlo Bet & Jürgen Schmid

Dec 20, 2020About us

Twice as good – Carlo Bet & Jürgen Schmid

Appenzellerland lies in a land of milk and honey. At least that’s what chef Jürgen Schmid says, and his co-chef Carlo Bet thinks Chäshörnli with Siedwurst and apple sauce is a phenomenal dish. The two should know. After all, Jürgen Schmid has been working in Appenzell for about twenty years, and Carlo Bet grew up in Waldstatt, Ausserrhoden.

This year, the two have taken over the kitchen management of the boutique hotel Bären in a dual function. They have known each other for three decades, since their time together at Säntispark in Abtwil. Later, their paths crossed again at the Römerhof in Arbon. “Seven years ago, I was still Carlo’s boss, so times change,” Jürgen Schmid says with a laugh. The two have become friends, and used to enjoy biking together or going on a hiking tour. Today, they usually don’t have the time, but sometimes they cook for each other in private.
Chäshörnli by Carlo Bet & Jürgen Schmid in the Bären Gonten. An insider tip!
Always something for vegetarians. Finest vegetables at the Bären Gonten, gently prepared.
Potato in the pan. Earthy side dishes in the kitchen of Carlo Bet and Jürgen Schmied, at the Bären Gonten.
At the pass in the kitchen at Bären Gonten.

They want to make their connection with the region tangible in the kitchen as well and are focusing even more on local offerings in both the rustic tavern and the traditional Bärenstobe. Jürgen Schmid and Carlo Bet, who have long had the dream of opening a restaurant together, describe it as a stroke of luck to now be jointly responsible for the gastronomic offerings in this historic house dating back to 1602 – after all, it is Gonten’s oldest building.

Open daily thanks to the dual management

With the dual leadership in the kitchen, the culinary offer at the Bären was expanded at the beginning of December: The restaurant operations now welcome their guests seven days a week. While the Tavern serves simpler cuisine by the crackling fireplace, the Bärenstobe offers gourmet cuisine.

Finest food at the Bären Gonten

Jürgen Schmid lived in Thailand for a while and also lets Asian notes flow into Gonten. Carlo Bet, on the other hand, brings a Mediterranean influence with his Italian roots. The two complement each other perfectly: here the pedantic perfectionist, there the down-to-earth practitioner. What they have in common is their mutual respect.

So how does the cuisine of the two chefs taste? The New Year’s Eve package offers an ideal opportunity to find out. This is completely in the indication of the benefit: It covers two overnight accomodation with two hearty Bären breakfasts, a welcome drink, a 4-course dinner and the high point with a six-course New Year’s Eve menu in the Gourmetrestaurant Bärenstobe. On New Year’s Eve, Franz Manser, commonly known as “Baazli,” plays Appenzell dance music. The package can be booked from December 30 to January 2.

Patisserie at the Bären Gonten. With great attention to detail.
Homemade pralines at the Bären Gonten. The crowning conclusion of a menu.
Patisserie at the Bären Gonten. With great attention to detail.