Du Théâtre

The story

Du Théâtre Restaurant in Monthey – Modern Cuisine, Michelin Recommended

A Restaurant Rooted in the Theatre

Set within the contemporary architecture of the Théâtre du Crochetan in Monthey, Du Théâtre offers a seasonal, market-driven menu that speaks directly to the surrounding Valais landscape. The team, led by Chef Ilario Colombo and front-of-house Mauro Capelli, describe their cooking as a “cuisine lacustre et végétale” – one that highlights lake fish and vegetables with precision and clarity.

Seasonal Menus, Local Ingredients

The restaurant’s ethos is built on ingredients chosen for their freshness, authenticity, and flavour. A recent summer menu – priced at CHF 85 per person – included a pissaladière with courgettes and aromatic herb ice cream, followed by scarpinöc ravioli stuffed with brown bread, warm spices, and Parmesan, finished with a vegetable jus and brown butter emulsion. Lake fish appeared next, snack-cooked and paired with mullet bottarga, colourful vegetables, and cucumber balls with dill oil. The meal ended with local Valais Cléry strawberries, alpine milk ice cream, and an orange crisp. Two amuse-bouches accompany each experience.

Recognition and Awards

Du Théâtre’s approach has earned serious recognition. It was named “Promu de l’année 2024” by Gault&Millau, which awarded the restaurant 17 points – a testament to the consistency and creativity of the team. In 2026, the Michelin guide also added the restaurant to its “Recommended” list, confirming its place among the region’s top addresses for modern cuisine. The restaurant’s Instagram feed, managed by Mauro and @zefinetti, regularly showcases dishes like perch fillet with lettuce, hazelnut, and lemon gelée, or crayfish with coffee, broad beans, and leek.

The Experience

Beyond the plate, Du Théâtre offers a well-curated wine list, private dining options, and a terrace for outdoor seating. The space, part of the theatre complex, naturally lends itself to pre-show dinners or quiet celebrations. The kitchen’s reliance on local suppliers – from Valais asparagus to alpine cheeses – keeps the menu tied to the seasons and the place. Whether you come for a full tasting menu or a lighter lunch, the cooking is direct, elegant, and never fussy.