Relais du Valais “Ancienne Abbaye”

Relais du Valais “Ancienne Abbaye”

The former priory of the Monastery of St. Maurice was converted into one of the most beautiful restaurants in the Wallis region. It was named after the «Cornalin» grape. The restaurant offers specialties such as raclette, asparagus or brisolée.more

Café- Restaurant de Plan-Cerisier

Café- Restaurant de Plan-Cerisier

This restaurant is situated above Martigny in a small paradise that is protected by law. Valais specialities are: Raclette, fondue, cheese platter and brisolée (in autumn). In summer, salad buffet and barbecue. Extensive selection of regional...more

Art/Architecture: Château de la Bâtiaz Tavern

Art/Architecture:...

The Château de la Bâtiaz was built in 1260 and is the only remaining...more

Hostellerie du Pas-de-l'Ours

Hostellerie du...

Chef Franck Reynaud has not forgotten his provincial roots as he...more

Relais du Valais “Ancienne Abbaye”

The former priory of the Monastery of St. Maurice was converted into one of the most beautiful restaurants in the Wallis region. It was named after the «Cornalin» grape. The restaurant offers specialties such as raclette, asparagus or brisolée.

Café- Restaurant de Plan-Cerisier

This restaurant is situated above Martigny in a small paradise that is protected by law. Valais specialities are: Raclette, fondue, cheese platter and brisolée (in autumn). In summer, salad buffet and barbecue. Extensive selection of regional wines (30 specialities white and red).

Art/Architecture: Château de la Bâtiaz Tavern

The Château de la Bâtiaz was built in 1260 and is the only remaining witness to the medieval era. It was an object of envy, and passed from the House of Savoie to the Sion bishops (and vice versa) many times. Dishes influenced by medieval flavours are served during the summer season.

Hostellerie du Pas-de-l'Ours

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.