"Barrier-free" Restaurants in Valais
"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.
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.
If you are overwhelmed by the view of the mountains, it is best to order a selection of sashimi after your first snacks to calm you down. Head chef Miguel de Vega, trained by top Spanish chefs, has more to offer, however, and is happy to serve sushi and sea urchin dishes.
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.
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".
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.
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.
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.
Romain Depierre has taken over the restaurant as the new tenant and head chef. A restaurant that has long since made a name for itself with its idyllic location. "Fait maison" is very important here, local produce is the trump card, but curiosity is also part of the programme.
Modern, creative dishes with a Mediterranean twist are served here in a relaxed atmosphere. The produce is sourced from local producers and from the chef's garden, who is blessed with an excellent palate and a green thumb.
The term "brasserie" has its justification, after all, French classics are celebrated in this Zermatt institution: Foie gras, veal head, crêpes suzette ... The elegance of the wood panelling is just as impressive as the terrace flair.
The name of the restaurant doesn't take long to explain - it's right there on the menu. The five principles of this elegant restaurant include respect (for the produce) or curious interpretation (of Levantine cuisine). Be sure to try the lamb with aubergines!
The Im Hof in Zermatt is not just a restaurant, but also a showcase for the Julen farm: meat from Hérens cows that prefer to fight each other in summer rather than go out to pasture, and cheese from black-nosed sheep with photo-modelling genes. Authentic Valais.
The village centre of Lens is a feast for the palate and the eyes. Italian classics are prepared with regional products and the popular tartare specialities are available in fine versions with truffles or foie gras. Varied wine list.
Peru meets Japan and everything mixes with mountain flair, great views and a good atmosphere. This is one of Crans-Montana's hotspots, and not just in high season. What should you eat? Ceviche, wagyu beef, gyoza and a chocolate wasabi dessert to finish.