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The art of delightful dining
The stars of Zermatt
If Switzerland is a foodie paradise, then Zermatt sets the bar. Each year, the exact number of Gault&Millau rated restaurants and points varies, but never descends the summits, this year being no exception: 22 rated restaurants for a total of 315 points!
No other Swiss ski resort even comes close. With its plethora of excellent dining options, scattered across the village and the Alpine pastures, Zermatt offers an extremely varied selection of very good eats. From classic stube filled with the smell of melting cheese, to rustic mountainside chalets, creative and high-calibre gastronomy and a wide variety of vegetarian choices, in Zermatt your options abound, with most centring around local and seasonal menus. We explore a small selection of our favourites.
The Omnia
The Omnia greets its guests with an elegant dining room, a panoramic terrace and simply fantastic cuisine. As Gault&Millau’s “Discovery of the Year 2025”, Chef André Kneubühler earned the establishment an extra two points (for a total of 17) since taking the helm nearly two years ago. “For souls nobly born, valour doesn’t await the passing of years”, goes the Corneille expression, which fits like a glove for this 31-year-old Chef, who trained under Tanja Grandits of the famous Restaurant Stucki in Basel. The Omnia embraces a similar philosophy, which revolves around best-in-class, seasonal produce, impeccable presentation and a vegetarian-leaning menu with a few meat and fish options to choose from.
After Seven
With one Michelin Star and 17 Gault&Millau points, After Seven at the Backstage Hotel has topped the list of Zermatt’s best restaurants for years, under the direction of Head Chef Florian Neubauer and Sous Chef Patrik Simon. It’s teamwork at its finest. Between the signature theatrical décor by architect-artist Heinz Julen (the establishment’s owner), the chefs passing through the dining room, the quirky ambiance and the surprise five-to-six-course menu, dining here is always an adventure. One thing is certain, the high level of creativity — both in terms of taste and presentation — never distracts from the balance and harmonies, which are always perfect, complimented by locally produced and international wines.
Ristorante Capri
It’s a perfectly executed dance. Every winter, when the season slows in Italy, part of Salvatore Elefante’s team leaves the kitchens of Il Riccio, a famous restaurant on the island of Capri, for those of the Mont Cervin Palace in Zermatt (which opened in 1852). Elefante’s cooking, which has its roots in his love for the catch of the day, is always inspired by the here and now and features a certain signature simplicity. His easy-going dishes revolve around the pleasure of eating, brought to life by Chef Vincenzo Tedeschi, in a smoothly paced journey that’s peppered with some of the master chef’s timeless classics, like the ravioli caprese or the taglioni with shrimp from Mazara del Vallo and Sea Asparagus. It’s “Capri made in Zermatt”, boasting 17 points and one Michelin Star.
Alpine Gourmet Prato Borni
For starters, there’s the prestigious setting of the historic Grand Hotel Zermatterhof, founded in 1879 and loved by celebrities and royal families alike. Then, there’s the beautiful view of the Parish Church of St. Mauritius from the high-ceiling dining room, complete with chandeliers and wood panelling. What’s more, a new dining era began here this summer with the surprise arrival of Chef Stefan Lünse, formerly of the Lenkerhof gourmet spa resort (Relais & Châteaux). The menu revolves around flavour contrasts and complexities, featuring local produce and oft-forgotten techniques, resulting in some surprising combinations. Despite the changes, the restaurant maintained its 16 points and Michelin star.
Brasserie Uno
It wasn’t long ago that Brasserie Uno scored 13 points with Gault&Millau, but the jump to 16 points in the latest edition of the guide is simply spectacular! A fantastic rise that’s reinforced by one Michelin Star and one Green Star. The brasserie namesake reflects a more relaxed ambiance in comparison to the ski resort’s other fine dining establishments. There’s no menu here. Instead, Mexican Chef Luis Romo and Italian Chef Tommaso Guardascione revolve their open kitchen around a unique and surprising six course menu, which overflows with unusual ideas and seasonal, local produce. Much more than a meal, it’s an energetic demonstration of their talent that unfolds over three and a half hours of pure alchemy.
Saveurs
After the Zermatterhof changed Head Chef in early summer, it’s now the Chalet Hôtel Schönegg’s turn to pass the baton. Luckily, it’s the current Sous Chef Max Latt, who hails from Alsace and has been at the Schönegg (Zermatt’s only Relais & Châteaux property) for a year, who will take the reins this fall. His mission: cement the restaurant’s 15 recently obtained Gault&Millau points by leaning into the exotic fusions he is known for. To accompany the food, the hotel still boasts one of the ski resort’s best wine lists, shining a spotlight on the owner-winemaker’s personal selection and other Valais wines, complimented by superb crus from Bordeaux and Burgundy… and, as always, a spectacular view of the Matterhorn!
Bazaar
It’s a devilishly well-chosen name, evidenced by the décor for starters: sunlight-drenched benches topped with throw pillows, ceramic chandeliers and exotic curios. The menu also reflects the name, with a score of small, shareable plates inspired by the geographical expanse between China and the Middle East. Featuring 100% vegetarian mezzé, momos (Tibetan inspired ravioli) and dim sum (literally “touch the heart” in Cantonese), the menu invites nibbling with a cocktail in hand, like the astonishing East, which marries bourbon, dates, pomegranate, rose water and lemon! A journey in of itself. Boasting a Michelin Bib Gourmand, it’s more of a beautiful lounge experience than a classic restaurant offering.
Marmo
A new Gault&Millau addition, this outsider, perched above the ski resort in Furi, seduces with three signature ingredients: fresh mountain air, a stunning view and great dining. Marmo’s slogan is “Good vibes, food and wines”, and it seems to thrive on contrasts: a historic setting run by a young team, quality ingredients in traditional dishes shaken up with a creative spin, cast iron and ceramic plates, and wines from here and abroad. The waft of baking cinnamon rolls is sometimes all it takes to draw you in. Menu staples include cheese fondue (with a truffle option) on Tuesday nights in winter and the Vienna-inspired schnitzel on Thursdays. And why not take a sledge down the hill after dinner?
