The story
Gstaad Palace in Gstaad delivers refined Swiss and Italian cuisine through a coordinated network of dining rooms. Culinary Director Franz Faeh has guided these operations for a decade, steering an impressive roster of 140 dishes across the property. Owner Andrea Scherz recently expanded the venue by opening the Grand Restaurant, relying on internal talent rather than external chefs. Zug-based interior designers Fischbach & Aberegg shaped the cozy winter space, while summer service shifts to the expansive outdoor terrace.
The menu highlights regional ingredients alongside international techniques, reflecting a steady focus on Swiss and Italian cooking traditions. Simmental beef forms the base of the Ravioli Palace, enriched with sage butter and aged Parmesan. Sea bass prepared Façon Hongkong arrives steamed with pak choi, soy sauce, mirin, and fresh coriander. Guests also frequently order the Cape Scampi from South Africa or the house gazpacho topped with Sicilian red prawns and sherry vinegar.
Le Grill maintains a traditional wood-fired concept that appeals to guests seeking straightforward excellence. Recent Gault&Millau ratings highlight the consistent execution of these established recipes. Chef Pepi oversees the flames daily, managing precise cook times for Challans duck and Simmentaler Tomahawk cuts. Mobile flambé stations bring pasta and crepes directly to the table, keeping service interactive without disrupting the flow.
Recognition
Ambience
Details
History
Palace" owner Andrea Scherz is riding a wave of success and has opened a new restaurant in the white palace: "Le Grand Restaurant". Instead of hiring a star chef, he relies on his right-hand man and tried-and-true dishes. Franz Faeh, who has served as the house's Culinary Director for ten years, offers an impressive 140 (!) different dishes. They shine particularly well in the new restaurant (Scherz describes the style as "a touch of mountains, a touch of château"); the Zug-based interior designers Fischbach & Aberegg have done a fantastic job. The overall concept is impressive: in winter, guests gather in the new, cozy restaurant, while in summer they dine on the stunning "grande terrasse". Chef Faeh features his bestsellers prominently on the extensive menu: take the perfect "Ravioli Palace," for instance, made with Simmental beef, sage butter, and aged Parmesan. Or the sea bass "Façon Hongkong," a "steamed fish" featuring pak choi, soy sauce, mirin, chili, and coriander. "My signature dish," says the chef with well-deserved pride. Naturally, flambéing is also part of the experience at such a classic venue: "Tout feu, tout flamme à table" sets the scene. The "Spaghetti Gildo" and "Crêpe Suzette" are particular crowd-pleasers. The standout dish during our visit was a gazpacho with Sicilian red prawns, a splash of sherry vinegar, and halved cherries steeped in the liquid. We also enjoyed the ramen soup with salmon steaks; the addition of tofu cubes in the deep bowl we simply attribute to the zeitgeist. GaultMillau's advice: don't be intimidated! Make a reservation and step into the elegant "Palace." Non-hotel guests are warmly welcomed and account for an impressive 67 percent of the food and beverage revenue.
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