The GaultMillau guide reflects the top cuisine of Switzerland. The gastronomic stronghold of Saanenland has four new additions. Martin Göschel holds 18 points in the restaurant Le Sommet, which makes him the best chef in the region.

Anticipation for the Gault-Millau guide, which is published every November, is usually high. Now it is out and has a few surprises in store. For the first time in what feels like a hundred years, the Chesery in Gstaad has not been listed. In 2019 Robert Speth handed the restaurant over to Marcus G Lindner of Le Grand Bellevue. Then came Corona and eventually the establishment was sold.

According to the commercial register, Gottfried Hauswirth (Saanenmöser), Andrea Laurence Moratti (Morges), Mario Moratti (Gstaad) and Philippe André Werren (Saanen) withdrew from the Chesery PLC. Dimitri Anthony Waeber (Geneva) and Beat Spörri (Thônex) are new members. From this winter onwards, the restaurant will reopen under the name Ultima Gstaad Promenade, as stated on the Ultima Gstaad website. The restaurant chain Coya will offer Peruvian dishes.

Martin Göschel excells
Martin Göschel from The Alpina Gstaad is the only chef decorated with 18 points in Saanenland. As in previous years, he received this rating for the Restaurant Sommet. The Restaurant Megu, also located at The Alpina, received 15 points, same as last year.

Four newcomers
There have also been some newcomers among the best restaurants in Switzerland. In the Saanenland, these are Leonard’s (15 points) at Le Grand Bellevue, the restaurant Avenue Montagne (15) at Park Gstaad and the restaurant Esprit Ravet (15) at Hotel Bernerhof. All three Bernerhof restaurants are now listed in the GaultMillau ranking: Blunch-Chi and La Gare with 13 points each. The young hosts Sabine Köll and Simon Richard from the Restaurant Rössli in Feutersoey can also look forward to 13 points. They learned their trade from Robert Speth, among others.

Still improving
The Müli Restaurant at the Gstaaderhof in Gstaad is the only up-andcoming restaurant in the region. Last year, chef Elvedin Odobasic managed to score 13 points for the first time. This year he is going one better with 14 points.

Unchanging excellence
The difficulty in the gastronomy scene of finding good employees and then keeping them is well known. Keeping the quality in the restaurants at the same, high level is a great achievement and many did so: Le Grand Chalet, Gstaad with the restaurant La Bagatelle (16), the Sonnenhof in Saanen (16), the Gstaad Palace with Le Grill (15), the Alpenrose in Schönried (Restaurant Azalée, 15), the Rialto in Gstaad (14), the 16 Art-Bar-Restaurant (14) and the Huus Hotel Gstaad in Saanen (Restaurant La Vue, 14). The Romantik Hotel Hornberg has received 13 points this year.

Better customer loyalty
Urs Heller, editor-in-chief of Gault-Millau Switzerland, says in his foreword that the waiting lists in the top restaurants were long after the lockdown. “Many chefs have forged closer ties with their guests in recent months, with personal contacts, caterings and take-away offers.” With the limited number of visitors that can be admitted, it might still be worthwhile to book a table in your favourite restaurant in advance.

BASED ON AVS/BLANCA BURRI