13 Gault Millau points This farmhouse converted into a modern mountain restaurant in the tiny gourmet paradise of Findeln serves its own organic products and has a natural cuisine with traditional local dishes.
13 Gault Millau points A feast in the Chinese style: Enjoy original Chinese cuisine at the highest level, lovingly prepared by Head Chef Chen Lijun. The interior of the restaurant is understated, stylish and designed to satisfy the most discerning customer.
13 Gault Millau points The CERVO is somewhere between an alpine chalet, a lodge, a hunting cabin and designer location. The restaurant offers Alpine tapas as appetisers, sausage and dried meat from local game, grill specialities and selected wines.
13 Gault Millau points As well as the experience of nature, first-class dishes also await you in the Riffelalp Resort at 2,222 metres above sea level: Among other things, the elegant lounge serves excellent tapas and a touch of Italy wafts over the sun terrace in the Al Bosco opposite.
13 Gault Millau points Gourmet cuisine from the Land of the Rising Sun at the heart of Zermatt: a genuine gastronomic experience awaits you in the Myoko Japanese restaurant. Sushi and Teppanyaki of the very finest.
13 Gault Millau points In the stylish ambience of the legendary Unique Hotel Post, you can enjoy Mediterranean combinations of the highest level with market-fresh and seasonal ingredients in the restaurant on the first-floor.
13 Gault Millau points Experience a culinary firework of French-Italian cuisine at the Grand Hotel Zermatterhof. The unique Buffet Royal is one of the culinary highlights during the winter – a veritable feast for the senses.
13 Gault Millau points Enjoy subtle combinations of aromas and scents. The Sonnmatten offers you balanced and imaginative cuisine based on the authenticity and quality of seasonal products.
Gault Millau Fresh simple meals prepared from pure, natural ingredients. Roland Kilian, a chef from the Bernese Seeland region with 16 points in the Gault Millau guide, and his team offer cuisine with Mediterranean charm, served in the basement of the Walliserkanne during the winter.
Gault Millau In culinary terms, the Matthiol matches the innovative spirit of the hotel in every way. Inspired by local cuisine, head chef Maria Gross pampers guests with exceptional creations and light delicacies served in the relaxed yet elegant ambiance of the restaurant. All dishes are prepared using exclusively market-fresh produce. Whether jam, pasta or ice cream – the head chef and her team serve you the best of the best, all freshly prepared in the hotel kitchen.
