The Best of »Falstaff Restaurant & Pub Guide 2026« 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.
At Du Théâtre, minimalist bistro design meets seasonal creativity - regional ingredients shine on the plate, seasoned with a pinch of Italian sophistication. The terrace invites you to enjoy a meal after a visit to the theatre and wine lovers are never short of something to enjoy.
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.
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?
You shouldn't take the name "Brasserie" too seriously, because in the centre of Zermatt, the food is really cooked up. Head chef Luis Romo conjures up a tasting menu to suit every whim, with a range of dishes to match. This also applies to the wine list with mature Bordeaux à gogo.
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.
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.
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.