The 10 best restaurants in Andermatt and Sedrun
Perhaps it's the turbot with the peas. Both components are grilled on Binchotan charcoal, a dashi nage with vin jaune sets off the glassy turbot incredibly well, finger limes give it a fresh kick. Yes, perhaps it is the best course of the evening. In any case, it exemplifies the twin idea in the "Chedi" kitchen: French base, Japanese guise. After almost three years, the signature of Dominik Sato and Fabio Toffolon is recognizable throughout the menu. This also applies to Yoshiko Sato's dessert: grape and ginger sorbet, a grape and jasmine tea concoction, yuzu amazake pearls and an airy, silky tofu soufflé. The duo have tweaked even the smallest details - to great effect. For example: eight grams of the belly of the Balfego tuna and twelve grams of the back are placed under the radish slices at the start of the menu with ponzu and shiso vinaigrette. This prevents the tuna from being too oily. The guest is only told all of this if they ask; in fact, they should simply enjoy it. The latest weapon at "The Japanese": Luis Pedro De Almeida Cambra is finally a sommelier who has a say in the purchase of the wines. His selection of wine, home-brewed tea and sake matches the dishes just as well as the Japanese minimalist interior. Okay, perhaps the roasted Norway lobster with miso hollandaise, crustacean foam and kaffir lime zest - a signature dish from Sato and Toffolon - is the highlight of the evening. You have to order it with the menu. That's right, you have to.
Igniv Andermatt celebrated its opening at the end of 2024. The sharing concept by star chef Andreas Caminada from Graubünden is implemented here by head chef Valentin Sträuli, who has a knack for creating special flavour combinations.
The Japanese at Gütsch at 2,400 metres is not only the highest Japanese restaurant in the country, but also one of the best. Both the omakase menu by chef duo Dominik Sato and Fabio Toffolon and the à la carte options are well worth a visit.
Markus Neff's cuisine screams mountain and valley: from refined oxtail ravioli with truffle consommé and tender beef tartare to crustacean bisque and butter-tender turbot. Alpine elegance is evident in every course, from the starter to the playful dessert.
A restaurant that has something for everyone - simply "The Restaurant". Asian and European flavours are mixed together in the kitchen and the harmonious result is delicious. Be sure to leave room for cheese - the selection is a dream!
You don't have to stay in a five-star hotel to eat well in Andermatt. The cozy Zum schwarzen Bären also serves delicious food. It serves tasty and contemporary Italian cuisine. As much as possible is handmade from local produce.
This rustic inn with dark wood panelling exudes a cosy atmosphere. Perfect for savouring down-to-earth cuisine. In addition to Grisons classics, there are also dishes from other regions of the world - such as Châteaubriand. The food is cooked with a lot of passion and the best products.
Every day, the elegant Cuschina Menono offers a surprise menu of dishes that are both classic and contemporary. It goes without saying that the experienced hosts also take intolerances and requests into account during preparation.
The restaurant at the "Hotel Posta" cooks with the best local ingredients. The chef uses them to conjure up delicious dishes that are sometimes reminiscent of grandmother's cooking and sometimes a little more unusual. The main thing here is that everything tastes great!
The kitchen of this hotel restaurant serves inviting dishes from the Swiss and especially the Grisons tradition. There are pizokels and capuns, but also a fine fondue if ordered in advance. There is also excellent service and an interesting selection of wines.