Mayen2003 Ayent Anzère

A cheerful buzzy vibe reigns in the new restaurant, decked in warm colours and natural materials, of Gilles Varone and his wife, Letizia. Following stints with Anton Mosimann, Gordon Ramsay and Claude Bosi in London, the chef, a local lad, conjures up unfussy dishes made with 100% Swiss produce. His score, as creative as it is spot on, is a consummate blend of delicacy and harmony as he expertly plays with textures. The culinary performance continues with a trolley of perfectly matured cheese… Take a seat near the huge picture windows, or at the counter for a close-up view of the work in the k

A semi-circular façade of bay windows commands a panoramic view of the Swiss Alps that will take your breath away. The delicate, high-flying repertory merges top-drawer Swiss produce, including delicacies from the bountiful local countryside, with pedigree Gallic recipes that have been treated to an international spin (Simmental veal, Belgian endive, miso, ponzu, kumquat). At the helm, chef Yannick Crepaux (who trained with Guy Martin and Christian Constant) continues to uphold the house philosophy, to the delight of the regulars! From Wednesday to Sunday, you can expect polished fine dining i

This welcoming, zen-inspired establishment with a panoramic terrace at the foot of the mountains invites you to sample authentic Japanese fare. In their open kitchen, the brigade painstakingly crafts iconic dishes, such as crispy gyoza, nigiri (fatty tuna, grilled eel, tamago) and perfectly crispy Katsu chicken. Some of the house specials require pre-ordering well ahead, like the Japanese fondue and fresh fish chirashi. The menu also features a lineup of classics among which miso soup or a Japanese rendering of a café gourmand with mochi and matcha-flavoured sweet titbits. The warm, friendly v

A sloth of hungry bears would be right at home in the rustic, alpine vibe of this bistro which commands a fantastic view over the valley and the surrounding peaks. The accent is on ambitious French-Mediterranean cuisine that will find favour with discerning omnivores, together with an insightful array of Valais wines. All of which is courtesy of chef Franck Reynaud, who is also at the helm of the Michelin-starred L'Ours. We warrant it will set your tastebuds tingling!

Ensconced in the prestigious Guarda Golf Hotel & Residences resort, FIVE is the epitome of swish luxury with a matchless view of the Swiss peaks. Levantine cuisine takes the limelight here with mezze to share and a festival of exquisitely crafted oriental flavours in dishes such as crispy borek and grilled aubergines. This banquet ends on a sweet-toothed European finale, illustrated by chocolate tartlet and delicate fruit mousses. The three-course customisable menu is highly recommended. Slick professional service, a refined interior and a wine cellar for connoisseurs make this establishment t

Located in the luxury Aïda Hotel and Spa, this restaurant’s concept is downright intriguing. The set menu is served in courses, each of which is comprised of several small dishes and diners choose either 10 or 15 "tasting portions" to be shared. The ambitious cuisine rolls out a regional score courtesy of a wide range of local ingredients. Established on two floors, the Alpine-inspired interior is both welcoming and stylish thanks to a profusion of reclaimed wood and dressed stone, elegant herringbone parquet flooring and an open fireplace, complemented by high-quality fabrics and splendid sol

Tuck into appetising Franco-Mediterranean cuisine dotted with creative touches, spices and aromatic herbs, courtesy of veteran chef Jacques Bovier. Diners can choose from a range of risottos, a tomato tartlet with serac-laced ice cream; roast seabass, capers and aniseed-spiked crunchy fennel; shredded Appenzell duck leg confit in savory; iced red fruit vacherin. Premium produce, lashings of experience and a delightful, landscaped garden terrace. Be sure to book as early as possible, because it is frequently packed to the seams.