"Accommodation" 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.
"Haute cuisine with an Alpine flavour": At Prato Borni, down-to-earth flavours become a flight of fancy for gourmets. Valais terroir meets great world cuisine - whether it's a local menu, wanderlust composition or wine accompaniment, a true summit meeting of flavours.
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.
That's a clever idea: Capri specialities can be found on Capri in summer and in Zermatt in winter. So travellers can enjoy them twice! Salvatore Elefante has shaped the menu on the fourth floor of Mont Cervin, delighting guests with pasta, fish and desserts.
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.
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.
At L'Epicure, the alpine surroundings of the Matterhorn merge with the chic and charm of classic French cuisine. Oysters, foie gras and lobster are perfectly combined with the ingredients of Alpine cuisine by chef Mario La Croix with great attention to detail.
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.
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.
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.
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.
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.