"Swiss Cuisine" Restaurants in Valais
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.
Les Touristes serves well thought-out, elegant menus. The concept of the two chefs, who place great value on local and seasonal produce, is minimalist and delicious. The wine selection is exciting and focusses on young Swiss winegrowers.
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 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 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".
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.
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.
If you take a trip to this beautifully situated restaurant, you will be rewarded with home-made Mediterranean food. There are salads and vegetables from their own garden, handmade pasta, fresh fish and tender meat, accompanied by a fine selection of selected wines.
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.
Pleasure après ski or rather instead of skiing? In winter the restaurant is ready for all those who come in from the piste or have had enough of it; in summer, hikers stop by and are sometimes surprised at how much is on offer. Cheese fondue and rib eye are classics.
The sun terrace beckons with a view, while the lovingly furnished dining room is cosy when the weather is bad. Alpine specialities and French classics are served. The dessert menu is a dream, especially the soufflés are worth every little sin.
At the Julen, traditional Valais hospitality meets a cuisine that carefully cultivates classics such as fondue chinoise. Rustic parlours with lots of wood create a warm, alpine atmosphere that is perfect for a relaxing evening at the foot of the Matterhorn.
A feel-good atmosphere is created when a warm ambience and warm hospitality come together. Margaux and Jeremy Chappuis add creativity as a third component, which is expressed in the changing menu surprise. Valais wine is of course plentiful.
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 ambitious ErnerGarten in the BerglandHof focuses on Alpine cuisine made from regional, organic ingredients. The menu changes with the season and what is available at the market. It is accompanied by Valais wines that are carefully matched to the dishes.
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.