Where to Eat in the Alps
Across the Alps, chefs are shaping menus that respect tradition while exploring new ideas. Whether inspired by the past or rethinking the future, these kitchens bring a distinct sense of place to every plate. From intimate chef’s tables to menus built on self-sufficiency, these are the places shaping the future of Alpine dining.
Where to Eat in the Alps
Across the Alps, chefs are shaping menus that respect tradition while exploring new ideas. Whether inspired by the past or rethinking the future, these kitchens bring a distinct sense of place to every plate. From intimate chef’s tables to menus built on self-sufficiency, these are the places shaping the future of Alpine dining.
Rote Wand - Austria
Dining at Rote Wand’s Chef’s Table feels like stepping into a creative process. Set in a former schoolhouse, the open kitchen invites guests to watch as alpine dairy, foraged herbs, and regional ingredients come together with precision. The menu shifts with the seasons, ensuring every visit brings something new.
Krone Säumerei am Inn - Switzerland
Krone in La Punt is all about bold flavors and regional character. Game meats, lake fish, and mountain herbs define the menu, while a historic Engadin house sets the scene. The balance between tradition and modern refinement makes each dish feel both familiar and surprising.
La Pinte des Mossettes, Switzerland
Some places quietly perfect their craft over time. La Pinte des Mossettes is one of them. Tucked away in the Gruyère hills, this Michelin-starred restaurant champions wild-foraged ingredients and traditional cooking methods. Flavors are rustic yet refined, allowing the quality of each ingredient to take the lead.
Rebecca Clopath, Switzerland
For Rebecca Clopath, food tells the story of the land. At her Taratsch organic farm, 85% of the ingredients come straight from the surrounding mountains, with the rest sourced from nearby Alpine producers. Her nine-course menu takes guests through foraged and preserved flavors, creating a dining experience that feels deeply connected to its environment.
Château de Raymontpierre, Switzerland
At Château de Raymontpierre, the menu is shaped by what grows on the estate. Vegetables are picked at their peak, meats are aged with care, and traditional preservation methods bring depth to every dish. Nearly all ingredients come from the property’s gardens and nearby farms, creating flavors that feel both rooted and forward-thinking.
7132 Hotel, Switzerland
At 7132 Hotel in Vals, food and architecture are designed with the same attention to detail. The tasting menu highlights Alpine ingredients in unexpected ways, playing with texture and contrast while staying connected to the region. Every dish is carefully considered, creating an experience that is as visually striking as it is flavorful.
Get the Book
Looking to dive deeper into your favourite destinations?
The Alps Edition showcases an exclusive selection of the best boutique hotels and mountain huts, plus the finest local restaurants serving culinary masterpieces created from regional produce with a touch of traditional cuisine.