Zermatter Recipes

Zermatt-Matterhorn is without exception the culinary hotspot of the Alps. So that there is also a whiff of Zermatt at home, recipes from Zermatt’s top chefs can be cooked there. A new one is added each month – tasteful and easy to prepare each time.


Spring rolls

For the Chinese, spring rolls are an expression of inner bonds with nature as it awakens in spring. 

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Ricotta Egg Yoke Ravioli with Browned Butter and Sage

Ricotta Egg Yoke Ravioli is our interpretation of refined Northern Piedmont cuisine. The sage nut butter lends this dish that certain something. In the winter months, we recommend serving this Ravioli with truffle butter.

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Piedmont Gnocchi

This old specialty from the Piedmont made with Piedmont red potatoes, spinach, cheese, and chopped hazelnuts makes the heart of every homesick northern Italian beat faster.

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Veal sweetbreads with chanterelle cream sauce (for 4 persons)

For sweetbread lovers, this delicate veal and a thick cream sauce is a true delicacy. The dish is one of the classics Zum See has had on the menu for many years.

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Ceviche of skrei coe, avocado creme and quinoa cracker

Light and delicious: a refreshing summer dish from the Mirabeau. This light delicious creation with an Asian touch is a true culinary delight especially on a hot summer’s day!

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Tuna variation for gourmands

To cook at home for delicious Zermatt memories. Local chefs reveal their best recipes. This time, Rene Kockelkoren from the Grill le Cervin presents a tuna variation for gourmands. 

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Carpaccio beets with goat cheese mousse and pine nut salsa

Perhaps something vegetarian today? Carpaccio beets are the new favourite item on the menu in the Europe Hotel & SPA Zermatt – cleverly healthful and not at all boring. The colourful Carpaccio with goat cheese mousse is a vegetarian dish that arouses real interest – also among your loved ones at home. Creative and served with much love – it is a highlight for all of your senses. 

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Black current mousse with pistachio biscuits and pears in white port wine

It must be delicious and fine. A beautiful interplay among fruit with sweet and sour which is wonderfully rounded out with pistachios and pears. 

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Preserved char, mashed potatoes with Zermatt mountain spruce

This recipe reveals great regional character, since it is prepared exclusively with local products. Hannes Urban from the Restaurant Le Corbeau d’Or in the Hotel Mirabeau Alpine Residence presents all of this with a modern touch.

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Chocolate Gugelhopf with white chocolate

Bake a Gugelhopf for your beloved. Present the right symbol for your love message with the decorations you select. We wish you endless love and butterflies in your tummy!

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Poached lobster tail on Windsor bean purée and glazed chanterelle, accompanied by Alpine sturgeon caviar

Time for artistic cooking – expanding your collection of delicious recipes from the Julen tradition of cooking with a further culinary delicacy. Your guests will be enthusiastic.

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Temari Sushi & Vegetarian Udon Noodles

Two Japanese specialities for home production arranged by the Sushi-Chef Yoshikazu Tachibana, Myoko Teppan-Yaki & Sushi. Very simple to produce and a guaranteed surprise for guests or simply enjoy by yourself.

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Breast of Duck with Apple-Gingerbread Chutney

Noble is the staging of a breast of duck placed on steamed pumpkin morsels. Its companions are Basmati rice and apple-gingerbread chutney, which flatter its pink roasted complexion. The roasted almond slivers elegantly round out the winter composition by chef de cuisine Jean-Daniel Bieri from the Unique Hotel Post.

We wish you: "Bon appétit and happy holidays"

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Risotto with forest mushrooms and sautéed lamb filet

Finest lamb filet served with forest mushroom risotto – enjoy this wonderful dish from the Riffelalp Resort 2222m when you are at home and experience this pure taste sensation. 

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Wild Origin Lake Trout with Beet Root Slices

The Unique Hotel Post is the home of the programme, and this is also an unconventional and refreshing creation of chef Jean-Daniel Bieri. A delicately spiced and golden-brown fried wild lake trout filet resting on steamed beetroot. The palate is awakened with a lively hood and fine sauce decorations.

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