A feast for the senses in the Alex Grill Zermatt
The Alex Grill is a place of culinary seduction, where both gourmets and wine lovers get their money's worth.
Our carefully prepared dishes reflect our commitment to quality and diversity of flavors. Embark on an unforgettable culinary journey in an ambiance that will delight your senses.
A Feast for
At Bodega Bacchus, you will experience an unforgettable gastronomic journey amidst a charming, historic ambiance. Here, up to 22 people can enjoy delicious Valais specialties, exquisite gourmet menus, and fine wines from around the world in a private atmosphere.
The space is an elegant gem nestled within the historic walls of the building. When you enter the Bodega, you immediately discover the long, luxurious table in the center of the room, surrounded by wine bottles containing exquisite drops from all over the world. This creates an atmosphere that is unique in Zermatt.
Whether you're planning a special celebration, a business dinner, or simply an evening with friends, our Bodega Bacchus offers the perfect backdrop for an unforgettable experience. Dive into the world of culinary arts at Bodega Bacchus and experience an unparalleled gastronomic journey where luxury, tradition, and taste converge.
FRÉDÉRIC FISCHER MY
When I came to Zermatt more than 26 years ago, I bought a small Valais cookbook. I cooked many of the recipes for myself and my friends, becoming familiar with Valaisan cuisine. As someone from Alsace, I was particularly impressed back then that people here cook with hay and now I do it myself, even today: for example, a local Blacknose lamb rack with hay from Findeln above Zermatt and Cholera, the classic Valais vegetable pie. The Valaisan cuisine is homegrown and generous like the Valaisans themselves, rich and simple at the same time.
The sun-soaked southern location of Valais is evident in all products. I let myself be inspired by recipes from all over the world. My cooking is traditional, authentic, and Southern-Mediterranean, light, elegant, and cheerful and above all, a tribute to Valais in all its diversity: My recipes are an invitation to enjoy the good and noble, the original, the traditional, and the modern from Valaisan cuisine, tailored to the four seasons.