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.

Sautéed calf's liver with Rösti

Sautéed calf's liver with Rösti

This menu is typically Swiss. At the Restaurant "Zum See", it tastes particularly good at 1,760 metres above sea level with a view of idyllic chalets and the Matterhorn.

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Chilled coconut yoghurt soup

Chilled coconut yoghurt soup

A wonderfully refreshing recipe to cool off with on hot days. Curry paste, lemon grass and coriander lend the cold soup an exotic flavour.

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Crab, avocado and mango salad on a herb, rasberry and balsamic vinegar reduction

Crab, avocado and mango salad on a herb, rasberry and balsamic vinegar reduction

A refreshing, summery salad with a tropical flavour, consisting of crab meat, mango, lime and avocado - the perfect contrast to the Valais mountains in summer.

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Truffled Eggs

Truffled Eggs

This recipe is a simple and yet very classic dish. Often it does not need much more. But it is important that the ingredients are very carefully selected. And it must be cooked perfectly. 

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Banana Split

Banana Split

I like recipes in a glass, since one can create them ahead of time and thus have more time for the guests.

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Steamed Sea Bass, Creamed Spinach and Black Rice

Steamed Sea Bass, Creamed Spinach and Black Rice

To cook at home and for delicious Zermatt memories: The local chef Carlo Kuster from the 1818 reveals his favourite recipe with sea bass.

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Toblerone variations: brownies, mousse and sauce

Toblerone variations: brownies, mousse and sauce

Toblerone, the Swiss chocolate in the shape of the Matterhorn, is known throughout the world. In the Grand Hotel Zermatterhof it is used to construct a fine dessert creation.

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Spring rolls

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 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

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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Ceviche of skrei coe, avocado creme and quinoa cracker

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

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

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

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

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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