Rialto

The story

Rialto Gstaad: Italian Cuisine Meets Alpine Elegance

A grounded culinary approach

Rialto in Gstaad anchors its menu around Italian cuisine, blending Mediterranean lightness with Alpine surroundings. Head chef Manuel Stadelmann builds his dishes around fresh seasonal produce, pairing traditional techniques with subtle Asian accents. He avoids heavy preparations, favoring clean plating that lets primary ingredients speak. Guests often begin with the spinach Mimosa salad, which layers black truffle, soft egg, and crushed roasted hazelnuts over crisp leaves.

Flavors that draw steady recognition

The kitchen earns quiet acclaim for its Italian cooking and classic preparations. Thinly cut spaghetti arrives dressed simply with ripe tomatoes and a house pesto, a combination that recently drew praise from Gault&Millau reviewers. Host sommelier Yvan Letzter matches these plates with careful selections from his cellar. His collection spans eight hundred labels drawn from five thousand bottles, ensuring every course finds a balanced companion.

Designed for unhurried gatherings

Günther Thöny shaped the interiors to feel polished yet relaxed, using natural materials that soften the mountain air outside. The main dining room encourages leisurely lunches, while the adjacent bar transitions smoothly into evening service. Weekend guests frequently move to the private Hütte, where reclaimed timber and low lighting create a quieter corner for dessert or digestifs.