RESTAURANT
ALEX GRILL

La haute cuisine
du Valais
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Welcome to the Alex Grill

At the Alex Grill restaurant in the centre of Zermatt, we use fresh ingredients to conjure up new creations or innovative takes on tried and tested classics. We are known for our grilled specialities, but also serve a variety of culinary highlights for vegetarians and vegans.

Restaurant Alex Grill

Welcome to the Alex Grill

At the Alex Grill restaurant in the centre of Zermatt, we use fresh ingredients to conjure up new creations or innovative takes on tried and tested classics. We are known for our grilled specialities, but also serve a variety of culinary highlights for vegetarians and vegans.

Book Now
Welcome to the Alex Grill

At the Alex Grill restaurant in the centre of Zermatt, we use fresh ingredients to conjure up new creations or innovative takes on tried and tested classics. We are known for our grilled specialities, but also serve a variety of culinary highlights for vegetarians and vegans.

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Simple and refined at the same time

Frédéric Fischer
My culinary philosophy

When I came to Zermatt almost 20 years ago, I bought a small Valaisian cookbook. I cooked many of the recipes for myself and my friends, familiarising myself with local cuisine. As an Alsatian, I was particularly impressed by the fact that people here cook with hay – and now I do it myself, even today: for example, a rack of lamb from local Valais Blacknose with hay from Findeln by Zermatt, and “cholera”, the classic Valais vegetable pastry. Valais cuisine is local and generous – just like the Valaisians themselves – both rich and unpretentious.

I am still true to the Alsatian in me: I love the mix of Valaisian and Alsatian cuisine and put together the most varied ingredients, for example sauerkraut, char and bacon cream sauce (a fine combination). I serve Alsatian Baekeoffe, a typical dish with potatoes, with truffles and Herens beef chops – and pair Valaisian apricots with duck breast. In my kitchen, I attach great importance to local and high quality produce. The sheer variety of Valaisian produce – apricots, dried meat, vegetables, lamb, cheese, spirits and wines – fascinates me.

In all these foods, you can taste the sun-drenched south. I take inspiration from recipes from all over the world. My cuisine is traditional, authentic and Mediterranean; light, elegant and cheerful – and above all a tribute to Valais in all its diversity. I want my recipes to be about enjoying the good and the fine, the original, the traditional and the modern from Valaisian cuisine in seasonal dishes.