Culinary tips

Chef Franck Reynaud has not forgotten his provincial roots as he prepares local delicacies with passion and care and in harmony with the seasonal rhythms. There is always a seasonal selection on offer. Suckling lamb, cold summer platter, sea bass, swordfish and Rötling. 1 Michelin star, 17 GaultMillau points.

Inspired by the Mediterranean region's colourful, healthy and light fare our chef's seductive creations are what one would expect at a wellness centre. In keeping with his motto to "be a gourmet, but be a wise one" he treats his guests to the delicious fish specialities that are the focus of his menus. 14 GaultMillau points.

The Fletschhorn Restaurant is the ideal place to enjoy fine dining in relaxed yet elegant and very accessible surroundings. Chef Markus Neff combines a no-nonsense approach with very versatile and creative results. Fine Valais and international wines are available from the cellar. 1 Michelin star, 18 GaultMillau points.

The master of the house seeks to give the historic and original Terminus Hotel, dating back to the 1870's, a contemporary heart that reflects the values of his own occupation as chef. These include a respect for culinary tradition nourished by an ongoing quest for new tastes and treats. 2 Michelin stars, 19 GaultMillau points.

This restaurant's congenial setting, with its aged wood and its beautiful chimney corner, is the ideal venue for gourmet dining! Seasonal cuisine, fish, and delicacies from the barbecue. 13 GaultMillau points.

Alain Kuster's gourmet cuisine will be sure to transport you to the highest peaks of pleasure! He lovingly tends his herb and vegetable garden and uses the produce to make delicious chutneys, confits and essences – also ideal to take home to family and friends. 15 GaultMillau points.