"Sunday Opening" 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.
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.
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.
Behind the bar, a door leads to gastronomic heaven. From the exclusive atmosphere to the creative menu, everything here is perfect. The young team understands its craft and the desire and joy of constantly creating something new is the greatest benefit for the guests.
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.
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.
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.
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.
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.