Alpine Gourmet Prato Borni

The fine dining restaurant of the Grand Hotel Zermatterhof, in the town centre, serves two fantastic set menus made with top-notch ingredients: Heimat seeks inspiration in the region and Fernweh looks to foreign climes. The classically elegant dining area is done out with fine wood panelling, and the front-of-house team provides well-coordinated service. Impressive wine list!

Culinary Concept of Heimat/Fernweh

• The restaurant embraces a unique fine dining concept called Heimat/Fernweh, which translates to Homeland/Wanderlust, showcasing fresh seasonal ingredients from the Valais region.

Alpine and International Fusion

• Head Chef Stefan Lünse combines alpine roots with international flair, creating a menu that reflects both local traditions and global influences.

Exclusive Ingredients

• The menu features exclusive ingredients such as Oona Caviar from Frutigen and Zermatter Dry-Cured Meat, highlighting the restaurant's commitment to sourcing high-quality, local products.

Signature Ingredients

• Valais Alpine Zander: A freshwater fish native to the Valais region, known for its delicate flavor and firm texture. It is often paired with local ingredients to enhance its natural taste.
• Aemme Shrimps: Sourced from the Aemme River, these shrimps are prized for their sweetness and are typically prepared with precision to maintain their tender texture.
• Oona Caviar: This premium caviar from Frutigen is celebrated for its rich, buttery flavor and is used to elevate dishes, adding a luxurious touch.
• Valais Verjus: A unique, tart juice made from unripe grapes, this ingredient adds acidity and depth to dishes, showcasing the region's winemaking heritage.
• Atlantic Turbot: A flatfish known for its mild flavor and flaky texture, often prepared with dashi to enhance umami notes in the dish.
• Heida Wine: A local white wine from the Valais region, known for its aromatic profile, which complements seafood dishes beautifully.
• Miéral Pigeon: A high-quality pigeon known for its rich flavor, often served with dry-cured meats from Zermatt, highlighting local charcuterie traditions.
• Chanterelles: These wild mushrooms are foraged in the region and are known for their nutty flavor, adding an earthy element to various dishes.
• Dry-cured Meat from Zermatt: A specialty of the region, this meat is prepared using traditional methods, offering a taste of local culinary heritage.