In a significant transformation, The Hirsch restaurant at Goldener Hirsch, Auberge Collection, has reopened with a fresh Alpine-centric concept that blends tradition with innovation. The renovation marks a pivotal moment for the restaurant, which has long been anticipated by both guests and staff. Executive Chef Jeff O’Neill has taken the helm, bringing a wealth of experience from diverse culinary backgrounds to elevate the dining experience. The renovation process, as explained by Pierce Everett, the hotel’s director of food and beverage, took nearly four years to complete. "This renovation had been a long time coming," Everett said. He emphasized the meticulous planning and dedication that went into redesigning the space and the menu. The anticipation surrounding the reopening reflects the restaurant's historical significance and the team’s commitment to creating a memorable dining experience for guests. Chef O’Neill, who relocated from Miami to take on this challenge, is focused on delivering authentic Alpine cuisine, a niche that is often overlooked or misrepresented in the United States. "You can’t get away with Alpine cuisine in many regions in this country," he stated, highlighting the rarity of such offerings. His approach avoids the typical pitfalls of fusion cuisine, such as incorporating trendy items like tuna tacos, and instead centers on traditional Alpine ingredients and techniques. O’Neill’s culinary philosophy is rooted in authenticity and respect for regional flavors. He explained that the Alpine region encompasses a variety of countries, which allows for some creative flexibility within the menu. "We’re not just Austria; we’re Italian mix, French," he noted. His extensive training in fine dining informs his approach, but he aims to create dishes that are accessible and familiar, avoiding overly complicated presentations. "It’s almost retro," he remarked, describing the menu’s intent to mix complexity with comfort. The new menu features a range of dishes that reflect both the depth of Alpine cuisine and O’Neill's innovative spirit. Signature offerings include juniper-cured trout tartare, tortelli di zucca with sage noisette, and char-grilled venison sausage with cabbage. The inclusion of comforting classics like a spiced cauliflower and apple soup, along with traditional Alpine staples such as rabbit goulash and milk loaf, demonstrates O’Neill’s commitment to maintaining the essence of Alpine flavors while introducing contemporary elements. While the entire menu has been largely overhauled, a couple of staples remain unchanged. "The fondue and the schnitzel will never leave," Everett affirmed, indicating their importance in the restaurant’s identity. This careful balance of innovation and tradition extends beyond the menu to the physical space itself, where the design team has intentionally preserved elements from the original restaurant. Chairs, decorative features, and even doors from the previous layout have been retained to honor the restaurant’s history, creating a sense of continuity amidst change. O’Neill expressed enthusiasm about the opportunity to reinvent The Hirsch while respecting its past. "I wanted to help develop a new concept," he said, highlighting his desire to create a restaurant that resonates with both new guests and longtime patrons. Looking forward, he envisions The Hirsch as a year-round destination, not just a winter haven for skiers. "I want it to be a popular restaurant year-round," he emphasized, indicating plans to adapt the menu seasonally and introduce various events and culinary activations to engage guests throughout the year. Everett echoed this sentiment, focusing on building relationships with regular customers. He shared, "One of the most fun things about working here is that we have tons of people who come three or four times a week," underscoring the importance of personal connections in enhancing the dining experience. The service team plays a crucial role in fostering these relationships, which are essential for creating a loyal customer base. As The Hirsch moves into this exciting new chapter, both O’Neill and Everett are open to the idea of achieving accolades, including potential Michelin recognition, but they maintain that their primary focus is on creating an extraordinary dining experience. O’Neill stated, "Nationwide credibility, respected, highly regarded restaurant? Definitely the goal." In conclusion, The Hirsch's reopening is not just about a new menu or decor; it embodies a commitment to culinary excellence and a deep respect for Alpine traditions. Guests can expect a vibrant dining experience that honors the past while embracing the future. To make a reservation and learn more about the new offerings, interested diners can visit auberge.com/goldener-hirsch/dine/the-hirsch.