GLACIER

The story

GLACIER Restaurant Grindelwald – Modern French Alpine Dining with Michelin Recommendation

At GLACIER in Grindelwald, Chef Marco Allemann guides a kitchen where alpine tradition meets modern French technique. The restaurant, part of the Boutique Hotel Glacier, offers a seasonal five-course tasting menu that draws its soul from the surrounding Swiss mountains.

The focus is on seasonal Swiss products, shaped by the alpine environment and a close collaboration with regional producers. Classic craftsmanship meets contemporary methods here – the result is a cuisine that feels both rooted and surprising. The menu changes with the seasons, celebrating ingredients like organic beetroot, sharp horseradish, and the first spring asparagus as they come into their own.

This thoughtful approach has earned GLACIER a Michelin Recommendation, a recognition that speaks to the precision and integrity of the cooking. The kitchen’s commitment to sustainability and taste runs through every dish.

Wine is just as central to the experience. The cellar holds over 750 labels, with an extraordinary 225 available by the glass – a rarity that has earned GLACIER the prestigious Vinum Award for Best Wine List in Switzerland, including the special "Ueli Prager 2024" prize for the most unusual and innovative wine list in the country. The list focuses on Swiss and French wines, perfectly matched to the modern French and seasonal cuisine, and guests can explore it in the recently renovated wine cellar, which also hosts private events and Sunday tastings.

Beyond the dining room, the bar and lounge offer classic cocktails, craft gins, fine whiskies, and champagnes, whether by the fireplace or on the terrace. It is a complete alpine experience: refined, personal, and deeply connected to its place.