Travelers bound for the uphill resorts detour to chef-hotelier Didier de Courten's contemporary hot spot in Sierre's historical Hôtel Le Terminus. One of the country's highest-rated chefs fills the tables of his gourmet restaurant and upscale brasserie with food and wine enthusiasts who admire his creativity in seasonal dishes like peppered venison medallions with red cabbage and spiced pear marmalade. L'Ampelos, the wine bar, offers an extensive sampling of top Swiss
and international vintages. Sleek design elements from the restaurant are repeated behind the 19 red-door guest rooms outfitted with crisp white-on-white linens and colorful leather seating.