The story
Gasthaus Tschiffra occupies a quiet stretch of the Furkastrasse in Blitzingen, where Chef Mathias Häusler practices grounded Swiss cuisine. He moved here after serving as sous chef to Peter Gschwendtner at the now closed Castle estate. A recent Gault&Millau assessment noted how his background translates into unpretentious dishes served in a retro styled dining room. He prepares every component himself while steering clear of commercial additives.
The daytime plate frequently features Walliser Egli paired with Zander, both resting beside fresh white asparagus from Martigny. A classic hollandaise ties the fish together before guests move to a main course of beef filet and geschnetzeltes accompanied by spring vegetables. Potatoes and seasonal greens form the foundation of the heavy lifting, while the meal concludes with a passion fruit crème brûlée. The kitchen maintains a steady pace, turning local catches into plated servings throughout the afternoon.
The interior keeps a deliberate retro aesthetic that matches the building’s long history in the Goms valley. Cozy accommodations sit just steps from the dining floor, offering king-size beds and twin setups for travelers arriving from the Matterhorn Gotthard Railway. Wooden furnishings and functional layouts reflect a hospitality model focused on comfort rather than theatrical design. Travelers often rest in these rooms after spending daylight hours exploring the surrounding trails.
Recognition
Ambience
Details
