The Best Restaurants in 3963 Crans-Montana
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.
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.
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.
As we step into the simply puristically furnished restaurant "Byakko", we are greeted by a young service team and start with a glass of Laurent-Perrier champagne. The new chef Yukta greets us from the kitchen with a salmon tartare and an oyster with yuzu vinaigrette. The sommelière advises us on the sake, and we order a "Sparkling Sake" to go with the entire menu. Then the kitchen fires up: We start with a grilled crab stuffed with rice and served with a slightly too buttery miso hollandaise. The scallop served afterwards was left on the grill too long for our companion; it is accompanied by a fermented miso mousse on leek and spinach. A large quantity of raw onions is mixed into the finely chopped tuna tartare. These and the parmesan and garlic chip dominate the course too much. We also find the vinaigrette with jalapeño a little bold, as we think it tastes too acidic. After the starters, we are served a nigiri with perfect rice, the finest salmon and a delicate soy sauce. The warm main courses - the yellowtail tuna with a slightly spicy miso sauce and Japanese ginger and the butter-tender wagyu with grilled vegetables - are also a real treat. Two desserts provide the perfect finish: a matcha mousse with chocolate cookie, salted caramel miso ice cream and chocolate crunch topping. The second dessert is a white chocolate mousse on butter crumble, garnished with a delicate flower tuile. Both desserts are not only delicious, but also incredibly beautiful, and are incredibly hard to share.
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.
Where there used to be a cable car station, the Chetzeron now serves mountain cuisine with depth: regional and refined. Cuisine and style merge here with the mountain world. The wine list includes some of the best Valais wines. A real treat at 2112 metres above sea level.
Casy brings a breath of fresh air to mountain gastronomy in Crans-Montana with wild boar cheeks seasoned with Maghreb spices or Zurich sliced meat with sushi and rice crunch. The "CaSy Underground", a wine cellar with sofas and a tasting menu, provides something exclusive.
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!
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.
Wild Cabin is a bit of an understatement. In reality it is a stylish restaurant in a luxurious hotel. The food concept is characterised by sharing dishes, regional cheese, home-baked bread and many influences from around the world.