11 Best Restaurants in Valais, Switzerland

Ideal for long lunches between sessions on the slopes or a panoramic break on an all-day hike, this place perched in tiny Findeln, between the Sunnegga and Blauherd ski areas, has astonishing Matterhorn views to accompany decidedly fresh and creative food. Franz and Heidi Schwery tend their own Alpine garden to provide lettuce for their salads and berries for vinaigrettes and hot desserts. The fluffy Matterkuchen, a bacon-and-leek quiche, fortifies you for the 30- to 40-minute walk down to the village.

The moment you step across the threshold into this low-slung, two-story restaurant decked with mountaineering memorabilia, the tantalizing aroma of melting cheese should sharpen your appetite. Downstairs, watch meat roasting on the wood-fired grill while enjoying the chalet-style decor. Upstairs a mélange of Mediterranean tiles and traditional Valaisan exposed dark-wood beams creates a romantic atmosphere. This is a great place for regional dishes and meat specialties like juicy Chateaubriand grilled to perfection and dripping with a creamy béarnaise sauce, served by lively staff.

At clubby, rustic-chic La Grange, you'll always find lots of grilled specialties, particularly beef and lamb, on the menu, as well as inspired epicurean choices such as foie gras with plum sauce or Asian-inspired turbot with saffron and vegetable pearls—saffron from Mund being a Valais specialty. Chef Thierry Corthay's cuisine is not only seasonal (read: frequent menu changes) but also of the terroir, which is to say he serves regional products with pride. Other treats here include elegant presentation of the plate, the entirely smoke-free environment, and the wine list's top-notch selection of local vintages. It's best to call ahead; in low season it may close on some days. The terrace is open in season.

On the mountain right below the Mayentzet chairlift, this rustic Alpine chalet offers a cozy place for hot chocolate or lunch and a terrace with stunning panoramic views. The friendly staff serves Swiss fare like assiete Valaisian, a plate of local dried meats and fondue. In the winter, there's ski-in, ski-out access from easy slopes. In summer, it's a 30-minute hike from Carrefour.

It's a tight squeeze to get into Old Town's popular caveau-oenothèque (wine bar–cum–store) Le Verre à Pied, where 180 regional vintages are poured seven days a week. Light snacks like local cheese and meats, tapenade, and foie-gras toasts are available. For a few euros you can join winemakers and enthusiasts who swill and sip (often while taking advantage of the free Wi-Fi connection).

During the winter high season you'll have to be quick in order to snag a table on the sun-filled deck of this traditional restaurant on the main drag. A great location on the way back from the lifts, it's perfect for a cold after-ski brewski or tummy-warming Williamine pear schnapps. Inexpensive yet well-prepared Walliser favorites and tasty snacks hold you for another drink and a few more rays, or stay a bit longer for the fondue Chinoise, boiling beef slices in broth with homemade fries.

Housed in a cozy wooden chalet on a hidden side street away from the town's busy thermal baths, this tiny restaurant's coziness is matched by its friendly service. Specialties include fondue, sliced meat platters, and a raclette à la discretion (which is French for "all you can eat").

This overflowing tearoom with exquisite pastries is a must-stop before or after an activity-packed day. Run today by the third generation of the Taillens family, this landmark is beloved by locals and visitors alike. Light meals—salads, soups, and sandwiches—keep service clipping along at a fast pace. Toss aside the calorie counter and peruse the dessert cases for a decadent concoction of chocolate, fruit, sugar, and whipped cream. There are now three additional locations in town as well as Le Farinet, the family's more formal Mediterranean restaurant.

At this little restaurant in the Hotel Monte Rosa, plates of melted raclette and bubbling pots of fondue are delivered to tightly packed tables by an agile waitstaff. Be sure to try the unusual variations on cheese dishes like the fresh mushroom or pear-laced fondue. The restaurant is named for Edward Whymper, the first man to reach the Matterhorn summit—imagine the climbers' stories that must have echoed within these walls. In the winter season the place stays open until 1 am.

In the hamlet (little more than a cluster of mazots) of the same name, this restaurant turns out inventive meals that merit acclaim. A half-hour's walk from Zermatt, it overflows until late afternoon with diners sunning on the terrace or packed into the 400-year-old log house. (The quickest way to get here is to walk or ski down from Furi.) Hosts Max and Greti Mennig masterfully prepare such seasonal specials as venison salad with wild mushrooms and handmade tortelloni with spinach-ricotta filling. The selection of wines and brandies sets skiers aglow.