The Best Restaurants with 2 Falstaff Fork(s) in Valais

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.

The Alexandre on the Riffelalp combines alpine romance - including a view of the Matterhorn - with fine dining. The menu features Mediterranean delicacies served à la carte or as a multi-course gourmet menu. This is also available for vegans.

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".

Probably 90 per cent of guests proceed according to the following principle: first select a piece of meat for several people, then order snacks in advance. Word has got around that the ambience, cocktails, atmosphere and wines are also part of the overall experience.

High above the valley, Café Cher-Mignon serves seasonal, regional produce grown in its own vegetable garden. The dishes in the historic building have a Mediterranean flavour and are prepared with great attention to detail. Valais hospitality is uncomplicated and warm.

Chez Vrony in Findeln is a real family heirloom: the Julen family has been serving traditional Valais cuisine here for over 100 years - from home-made dried meat to Vrony's burgers. With a view of the Matterhorn and alpine charm, no wish remains unfulfilled.

It's rare to find a restaurant in the middle of the mountains where you can also enjoy an excellent meal. The Aroleid is one of them. Only open in winter, contemporary dishes are served here in a cosy, alpine ambience. The food is cooked on the cooker or on the fire.

The Moosalp is not your typical mountain restaurant. At over 2000 metres above sea level, the host couple create surprising gourmet moments here. Local ingredients are transformed into delicious dishes. You should definitely order the cream slice, it is legendary!

As we step into the simply puristically furnished restaurant "Byakko", we are greeted by a young service team and start with a glass of Laurent-Perrier champagne. The new chef Yukta greets us from the kitchen with a salmon tartare and an oyster with yuzu vinaigrette. The sommelière advises us on the sake, and we order a "Sparkling Sake" to go with the entire menu. Then the kitchen fires up: We start with a grilled crab stuffed with rice and served with a slightly too buttery miso hollandaise. The scallop served afterwards was left on the grill too long for our companion; it is accompanied by a fermented miso mousse on leek and spinach. A large quantity of raw onions is mixed into the finely chopped tuna tartare. These and the parmesan and garlic chip dominate the course too much. We also find the vinaigrette with jalapeño a little bold, as we think it tastes too acidic. After the starters, we are served a nigiri with perfect rice, the finest salmon and a delicate soy sauce. The warm main courses - the yellowtail tuna with a slightly spicy miso sauce and Japanese ginger and the butter-tender wagyu with grilled vegetables - are also a real treat. Two desserts provide the perfect finish: a matcha mousse with chocolate cookie, salted caramel miso ice cream and chocolate crunch topping. The second dessert is a white chocolate mousse on butter crumble, garnished with a delicate flower tuile. Both desserts are not only delicious, but also incredibly beautiful, and are incredibly hard to share.

It's all about feeling good - and Damien Gillet and Nicolas Philiponet know that very well. One is the host, the other the chef. Whether it's aubergine with harissa, tomahawk steak or brioche perdue: everything sounds tempting and uncomplicated at the same time. Rich wine selection.

At Zermatt's Schweizerhof, guests can expect a careful genre mix of Japanese-Peruvian cuisine. The dishes play with textures - raw meets marinated, sweet meets sour - and are surprising, not overloaded. The service is warm-hearted, the setting modern and elegant.

This bistro offers its guests Alpine cosiness in the dining room and a sun terrace in the middle of the Valais mountains. The kitchen prepares modern dishes with a subtle Mediterranean touch. The service and wine list leave nothing to be desired.

Perhaps the most Italian restaurant in Zermatt is just one of several places to eat at CERVO. Head chef Davide Cretoni comes from Rome, has worked in London and knows how to impress with homemade linguine, beef fillet in puff pastry and lemon tart.

The name says a lot, but not everything. In reality, Saveurs works with regional producers, focussing on sustainability and freshness - from kohlrabi with ponzu to chicken in white wine. The fascinating view is also one of the attractions.

If you take a trip to this beautifully situated restaurant, you will be rewarded with home-made Mediterranean food. There are salads and vegetables from their own garden, handmade pasta, fresh fish and tender meat, accompanied by a fine selection of selected wines.

Fine products are transformed into creative creations here. You can choose either the number of courses or individualistic dishes from the wonderful à la carte menu. When the weather is fine, meals can be enjoyed on the terrace in front of a spectacular panorama.

Even if there is no wood sorrel (oxalis) in the food, the restaurant named after this plant favours freshness and naturalness. Head chef Julian Delmazure is creative in his four-course plus mises en bouche menu.