"Outdoor Dining Area" Restaurants in Valais
In the modern dining room of Au 1465, with its large windows overlooking the lake and mountains, you can enjoy top-class Alpine gourmet cuisine. Head chef Mariano Buda originally comes from Italy, but cooks here primarily with local ingredients.
The window front offers a sweeping view of the majestic mountains and provides an atmospheric setting for the gastronomic experience. Michelin-starred chef Franck Reynaud composes his Alpine dishes with a touch of Mediterranean lightness. Fantastic wine list.
Only in winter can you experience the creations of Michelin-starred chef Florian Neubauer at After Seven. His cuisine is reduced and precise, in summer he travels the world and is inspired by new flavours and techniques, which he incorporates into his Zermatt menus.
No one will ever be able to say that chef Yannick Crepaux didn't put enough thought into it. On the contrary! What he cooks as part of Shinrin Yoku ("forest bathing") is full of inspiration. "Eat the Tree" or "Symbiotic Relationship" are examples on the menu.
Above Verbier, cooking is done as if it were about more than just flavour. The signature style is Italian, but rooted in the region. Every dish is well thought out, no plate is too big. The chalet ambience is elegant but relaxed - the view is outstanding anyway.
At Du Théâtre, minimalist bistro design meets seasonal creativity - regional ingredients shine on the plate, seasoned with a pinch of Italian sophistication. The terrace invites you to enjoy a meal after a visit to the theatre and wine lovers are never short of something to enjoy.
Les Touristes serves well thought-out, elegant menus. The concept of the two chefs, who place great value on local and seasonal produce, is minimalist and delicious. The wine selection is exciting and focusses on young Swiss winegrowers.
André Kneubühler and his team prove that alpine cuisine can also be vegetarian. Products from the mountains take centre stage here, and those who want to eat meat or fish can also order them - undogmatic, creative and wonderfully refined.
A romantic manor house built in 1882 in the Chablais: Au Vieux Manoir in Choëx near Monthey combines nostalgic Belle Époque charm with contemporary French cuisine. Charming service and a view over the mountains and Lac Léman ... What more could you want?
Samuel Destaing has developed a soft spot for beef in the ambitious Bahnhofsbeiz. You can see it in the duo of carpaccio and tartare or the entrecôte. But the menu offers much more - such as Norman-style tripe or cool desserts.
This beautiful chalet serves creative cuisine of international calibre. They cook with the best ingredients from the surrounding farms, combined with flavours from faraway countries. The result is contemporary dishes that do not hide their Alpine roots.
In a boutique hotel above the rooftops of Verbier, La Cordée combines Alpine chic with French-inspired cuisine. Grilled fish, good Swiss produce and a carefully considered selection of wines make this place a reliable address with style.
In a charming 20th century building, the Sitterie serves Mediterranean cuisine with a creative twist. Head chef Jacques Bovier serves risottos, tarts and fish dishes, often made from local ingredients. A sunny garden and pleasant service are also on offer.
The cuisine at Le Restaurant is aimed at a discerning, international clientele. Products from Switzerland and the surrounding area are used. Mediterranean lightness combined with strong, Alpine specialities creates unique dishes.
Behind the bar, a door leads to gastronomic heaven. From the exclusive atmosphere to the creative menu, everything here is perfect. The young team understands its craft and the desire and joy of constantly creating something new is the greatest benefit for the guests.
Egg sponges or Gambero Rosso, veal fillet or tomatoes; François Briand enjoys cooking with regional vegetables and supposedly simple ingredients, just as much as with meat and fish of the most precious kind. Together with his wife Maëva, he has made the village restaurant fit for the future.
Whether on skis or on foot, at 2051 metres above sea level, hut charm, Matterhorn views and regional Italian cuisine beckon. Classics such as pasta with scampi, crispy rösti with lamb or creamy risotto warm the heart and palate and the panorama does the rest.
Le Maguet cooks with local ingredients. This has created plenty of room for creativity for over 40 years. The menus are refined and balanced in flavour and texture and are based on the seasonality of the produce. Wonderful dessert and cheese selection.
All-day catering for gourmets. To come for a croissant in the morning, a luxurious burger later on and to experience fine dining of the curious kind in the evening; priceless! François-Xavier Lemploy works closely with the producers and favours "fait maison".
The Relais du Mont d'Orge towers over Sion. Chef Bernard Ricou, once with Bocuse, serves lobster in spring, truffles in winter and display in autumn. Three seasonal menu lines: from "Art et Saveurs" to "Eau et Nature" and the decadent "Découverte Homard".