The story
In the quiet Valais village of Ernen, Yvonne and Lars run Gommerstuba, a restaurant where the cooking stays true to the region’s spirit of honest, handmade food. Lars, the longtime chef, brings decades of experience to the stove, crafting an International cuisine that draws on local ingredients and his own steady technique. The Michelin Bib Gourmand recognises this commitment: good food at fair prices, served without fuss.
Everything at Gommerstuba is made from scratch. Sauces, ice creams, even the herbs—picked daily from the restaurant’s own garden. The menu changes with the seasons, but the philosophy stays the same: let the ingredients speak. Whether you come for lunch or dinner, you will find dishes that are carefully prepared, balanced, and satisfying. The wine list is thoughtfully chosen, with options to pair by the glass.
The dining room feels cosy and welcoming, with warm wood and soft lighting. On fine days, the garden terrace opens up to a panoramic view of the surrounding Alps—a quiet spot to enjoy a meal in the open air. Gommerstuba is open Thursday through Monday, from 10:00 to 23:00, with Tuesday and Wednesday as rest days. It is a place for relaxed lunches, unhurried dinners, and the kind of hospitality that makes you want to return.
Recognition
Ambience
Details
History
good quality, good value cooking
Lars and Yvonne Dederscheck have long been the culinary reference point in the Upper Valais with their “Gommerstuba” in Ernen. The experienced chef maintains an understated, French-inspired style based on premium local products, and alongside the regular menu, a seasonal menu with three to seven courses is offered. A fitting start was provided by one of the “Dederscheck” classics: a finely balanced veal tartare with sweet mustard glaze and basil vinaigrette. Perfectly suited to spring was the asparagus duo served with wild garlic soup and morels, while the main course offered classic cuisine without any frills: a tender piece of veal fillet with white asparagus, morels, and excellent potato gratin. The “Gommerstuba” is also known for its desserts. This time, a mascarpone cream with Valais strawberries, pistachio ice cream, and crunchy crumble proved highly convincing. Understated, professional service, an impressive wine list featuring rare Valais crus, and a pleasant terrace in summer.
Location
