The story
GÜTSCH by Markus Neff sits on a small plateau above Andermatt, at the top of the Gütsch-Express gondola. The panorama stretches endlessly over the Central Alps. The restaurant calls itself “Bergrestaurant... Raffiniert” – a mountain restaurant, refined. Its setting is both powerful and breathtakingly elegant.
Markus Neff grew up in the mountains. He was named Swiss Chef of the Year in 2007 and held a Michelin star for more than a decade before opening his new chapter in Andermatt. Here he practices his “elegant, clear cuisine between mountain and valley.” He stays grounded, respects the product, and cultivates the art of proportion with a modest, wholesome approach. The cuisine is rooted in Classic French technique, yet shaped by the Alpine surroundings.
The restaurant is cheerful and light-footed. Guests eat, drink, and celebrate. Swiss wine is the preferred recommendation, opened and poured with enthusiasm. The team believes that hospitality is about giving joy and celebrating life – day after day, in all weather.
The Michelin guide awarded GÜTSCH by Markus Neff one star, acknowledging high-quality cooking that is both precise and soulful. This recognition builds on Neff’s long-standing reputation for excellence.
Behind the scenes, a dedicated core team brings the experience to life. David Gruß, who loves snow and the mountains, ensures guests are happy and well-paired with wine. Maren Müller, a chef and hotel business manager, enjoys being with the guests. Charlie Neumüller, named Sommelier of the Year in 2009, handles the business side and the wine list. Together they create a rhythm that is lively and joyful.
A quote from Sir Anthony Hopkins, displayed on the about page, captures their attitude: “Eat delicious food, walk in the sun, jump in the sea. Tell the truth and wear your heart on your tongue. Be silly. Be kind. Be weird. There’s no time for anything else.” At GÜTSCH, that spirit translates into every plate and every glass.
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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