The story
The Japanese at Gütsch sits high above Andermatt, where Dominic Sato and Fabio Toffolon direct a serious Japanese kitchen. Known locally as The Twins, they have streamlined their service around an Omakase format that rewards careful pacing. This commitment to disciplined Japanese cuisine earned them seventeen points from Gault&Millau this season, placing the mountain outpost among Switzerland’s most respected dining addresses. Guests follow the chefs’ lead through a sequence built on seasonal arrivals.
The menu leans heavily on raw preparations and controlled heat. A nori wrap carries Bluefin tuna, Koshihikari rice, shiso blossoms, and Kaluga caviar. Sweet amaehi shrimp arrive alongside a scampo tartare dressed with tomato juice, combava, and kaffir lime. Dry aged lamb sourced from Joël Suter’s Martigny boucherie provides a crisp crust and a jus that diners adjust with wasabi. Occasional pasta courses feature quail leg and foie gras ravioli balanced by chili oil.
Giuseppe Albocelli guides guests through sake selections that match each course. The dining room stays calm while the kitchen moves quickly behind the pass. Visitors can request premium add ons like Ozaki Wagyu A5 or traditional shoyu ramen when the main sequence concludes. Critics who track Japanese cuisine across the Alps note how consistently the team handles delicate proteins and fermented sauces. The result feels grounded rather than theatrical.
Recognition
Ambience
Details
History
High quality cooking
Unique in the Alps! At the mountain restaurant «Gütsch» at 2,340 meters, there are two addresses under one roof, both boasting numerous Gault Millau points and a Michelin star each. A wonderful setup for guests: the chefs complement each other perfectly. «The Twins» bring their Japanese cuisine to the mountain in a slightly streamlined version. Markus Neff, «Chef of the Year 2007», prefers classic and hearty fare. Both restaurants are highly successful. Neff’s crew? «Chrampfcheibe»! Abbreviations are strictly forbidden outside the kitchen. Twenty kilos of veal bones simmer on the stove for three days to eventually yield a liter of perfect stock. Twenty kilos of stewing meat rest in the large pot so that the consommé truly tastes exceptional. «Win-win», says the master, «the guest gets a perfect broth. And we put the stewing meat to good use for our personal meals.» The consommé arrives at the table with a signature Neff touch: piping hot, served with elegant ox tail ravioli and generously shaved black truffle. The menu at the «Gütsch» is appealing, but we don’t scrutinize it too closely. We prefer to follow the chef’s recommendations. So we receive a black cast-iron skillet filled with sot l’y laisse, the juiciest part of the güggel. Bianchi delivers the Pfaffenstücke cuts up the mountain, and Neff prepares them with herbs, garlic, and tomatoes. «That’s how we used to serve frog legs.» Bygone days. You should never miss the pasta course here: André Teixeira («Super Mario») prepares the pasta fresh every morning. Standout version: tagliatelle (loaded with egg yolks!), mussels, seafood – and robust saffron from the Surselva region. When it comes to main courses, the chef likes to blaze his own trail: bison fillet («better than any beef fillet»), reindeer entrecôte, Central Swiss lamb racks, and lightly grilled turbot with Heida beurre blanc are the favorites among the many regulars. We leave the wine selection to our hosts and sommelier David Gruss. His love for the Valais is unmistakable. The Clos des Corbassières (2015) by Stéphane Reynard and Dany Varone (Domaine Cornulus near Sion) was a little sensation.
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