"Parking Space" 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.
The Basique favours neo-bistro over Michelin-starred cuisine, with Damien Germanier turning simplicity into sophistication. With a great deal of craftsmanship and creativity, he and his team conjure up gourmet moments from local ingredients that are designed to appeal to a young audience in particular.
Gilles Varone runs a restaurant in Savièse that is regionally rooted and internationally inspired. He honed his craft with stints at Mosimann, Ramsay and Bosi - today, much of his produce is grown in his own garden, supplemented by products from small producers.
"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.
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?
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.
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.
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.
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!
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.
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.
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.