The story
At the AlpenGold Hotel in Davos, executive chef Manuel Zünd builds his menu around strictly regional vegetarian cuisine. His approach treats local produce as a foundation for precise technique and seasonal creativity. Guests encounter dishes like earth grown red and blue potatoes from the Albula valley paired with sweet and sour apple mousse. A chestnut and quince dessert closes the meal, earning the kitchen a fifteen point rating from Gault&Millau.
The property also houses a distinct Japanese and Peruvian fusion cuisine that draws consistent acclaim across the hospitality group. Chefs rotate through weekly masterclasses focusing on knife skills and ingredient knowledge to maintain high standards. Patrons order dried black cod marinated in Kyoto red miso and mirin, a preparation balanced by shaved daikon radish. Grilled octopus and Swiss wagyu with physalis provide alternative main courses alongside raw preparations and fried dumplings.
The building sits at the forest edge above the Davosersee at an altitude of one thousand five hundred sixty meters. Architects filled the interior with local stone and timber to create a warm environment that contrasts with the surrounding winter landscape. Large windows frame uninterrupted views toward the mountain range while open floor plans guide visitors between the lounge areas and dining rooms. This architectural clarity supports the kitchen’s emphasis on unadulterated flavors and straightforward service.
Recognition
Ambience
Details
History
While not everything that shines in «AlpenGold» is gold, we can highly recommend two restaurants: «Atelier Vert» and «La Muña». A Peruvian-Japanese concept is featured in all hotels within the Michel-Reybier Hospitality Group, and ahead of the winter season, a «Masterclass» is on the agenda. All chefs attend for professional development, taught by Domenico Zizzi, the group’s Japanese cuisine specialist: ingredient knowledge, knife skills, and sushi menus. The results speak for themselves: every «La Muña» is improving, though the rooftop restaurant at «La Réserve» Zurich remains the benchmark. By the way, Zizzi has taken on a new position: Executive Chef at the «Adula» in Flims. His signature dish appears on menus everywhere—in Switzerland, London, Paris, and along the Côte d’Azur: «Gindara», Zizzi’s take on black cod, dried for four days, marinated with red miso from Kyoto and mirin, and balanced by a refined daikon radish so it’s not quite as sweet as the black cods served at Nobu restaurants worldwide. «Gindara» is also a huge hit in Davos, while grilled octopus and Swiss Wagyu with physalis serve as the main course alternatives. To start: sushi and sashimi, ceviches and crudos, gyoza, and shrimp tempura. Peru and Japan meet in the Alps, set against breathtaking panoramic views.
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