The story
In the Alpine village of Vals, 7132 Silver operates as a platform for culinary talent. Housed in a guestroom designed by Swiss architect Peter Zumthor, the restaurant has become a launching point for some of the region’s most successful young chefs and sommeliers.
The current kitchen is led by Head Chef Marcel Koolen, who was named “Newcomer of the Year 2026” in Switzerland. Koolen and his young crew take a dynamic approach, often venturing into the surrounding hills to gather mushrooms, herbs, and berries directly from nature. This local foraging is balanced with the most exclusive products sourced from around the world, resulting in dishes that stage the freshest local components against a global backdrop. The team’s talent and this distinct philosophy have earned the restaurant two Michelin stars, a recognition of excellent cooking that feels both grounded and ambitious.
The dining room itself, designed by Zumthor, provides a serene and focused setting. An extensive wine list is available, and the team also offers a matching drinks pairing for those who prefer an alternative. For a more exclusive experience, the adjacent 7132 Cristal offering pairs a surprise 10-course menu with rare Cristal champagne, selected by the in-house sommelier. This fine dining in the Alps is open Thursday through Sunday evenings, with Sunday lunch also served. The restaurant will be closed from 24 August to 18 September.
Recognition
Ambience
Details
History
Excellent cooking
With an almost pedantically strict focus on the selection and quality of ingredients, the kitchen of the à la carte restaurant at the 7132 Hotel takes a path that is as unique as it is idiosyncratic. Only a select few animal-based products, personally chosen by owner Remo Stoffel, are used for the classic preparation of the dishes. The two menus are set in stone like the Ten Commandments; changes are unnecessary anyway, as the offerings are spectacular. The "Menu Classique," which requires a hearty appetite to finish, comprises ten courses. The opening course is gentle—some Scottish salmon sashimi. While rice and coriander have no place in traditional sashimi, this is the sole irregularity in a kitchen otherwise defined by unwavering precision. This is followed by a portion of pan-seared duck liver with braised apples and raisins—simple and precise. "Classique" also implies that much of the cooking takes place right before the guests' eyes. Maître Matteo Sgarbi, a true master of his craft, sears chunks of lobster in a copper pan, deglazes them with champagne, and adds tomatoes and shallots: step by step, the "Spaghetti Royale" with Breton lobster come together at the table, crafted to near perfection. Next, the sea bass, cooked at precisely 52 to 53 degrees Celsius, is cracked open from its salt crust and filleted before our eyes; served simply with olive oil and vegetables, it makes clear that everything here revolves around one principle: the ingredient, the ingredient, and once more the ingredient! The American Creekstone beef tenderloin, served as a Chateaubriand with Béarnaise sauce and matchstick fries, is presented with equal understatement, yet boasts exceptional quality. The dessert sabayon, naturally whipped to a creamy consistency tableside in a copper bowl with white and port wine, is simply perfect. And right at the end, when you are already somewhat weary and undoubtedly quite full, comes the "Bettmümpfeli"—a veal sausage from Peduzzi Butchers in Savognin, lightly toasted under the salamander broiler—a playful nod to the house’s signature humor.
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