The story
Terrenal brings contemporary Peruvian cooking to Martigny-Ville under the direction of chef Sébastien Nuñez. His compact kitchen has earned a 13 point rating from the 2026 Gault&Millau guide for its precise translation of modern Peruvian cuisine. Nuñez approaches traditional Andean preparations with restrained precision, balancing bright acidity against rich broths. The menu reflects a clear understanding of regional ingredients while adapting them for a Swiss dining room.
Whitefish from Lake Geneva anchors the house ceviche, where leche de tigre and fresh chili cut through the sweetness of cubed potatoes and choclo corn. Beef fillet strips sizzle with red onions and tomatoes for the lomo saltado, finished with a measured pour of soy sauce. The kitchen also turns out a slow cooked ambry fish draped in ají amarillo curry and a coconut cardamom lemongrass emulsion. Each plate arrives alongside a lightly fried bun infused with turmeric to soak up the sauces.
The dining room stays intentionally small and lively, keeping the service pace brisk between the counter and the tables. Guests often order the oxtail and grilled prawn taco, which pairs a sweet savory glaze with a sharp tomato onion chili relish. Diners finish their meal with a torrija that layers caramelized bread pieces inside a thick milk sauce. A scoop of lucuma ice cream provides a maple like contrast to the rich custard base.
Recognition
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