Hotel Bella Tola

The story

Hotel Bella Tola St-Luc: French Alpine Cooking in a Belle-Époque Palace

A Belle-Époque setting for refined French cooking

Hotel Bella Tola stands as a renovated Belle-Époque palace in St-Luc, where Victorian lounges and antique furniture frame a warm alpine atmosphere. Chef Mathieu Héricotte leads the kitchen here, bringing French technique to the high-altitude flavors of the Val d'Anniviers. The dining room reflects the property's history, offering a backdrop of elegance without sacrificing comfort.

Creative twists on classic French and Alpine plates

Héricotte's menu balances precision with playful innovation, as seen in the slow-cooked pork served with a sharp wasabi sauce. The kitchen handles vegetables with equal care, presenting a carpaccio of cauliflower marinated in sesame oil alongside a delicate trout filling inside a celery raviolo. Pan-fried scallops arrive with a complex Schwarzwurzel variation featuring breaded slices, braised root, and crisps. Desserts continue the theme of texture, highlighted by a pistachio trompe-l'œil paired with financier and praliné.

Gault & Millau recognition for technical mastery

The culinary approach earned Hotel Bella Tola a score of 13 from Gault & Millau for 2026, praising the craftsmanship behind dishes like the zander coated in an aromatic herb crust. Critics noted the originality of combining regional produce with bold flavor pairings, such as Kümmel with Mangoldgalette and crisp vegetables. The guide also highlighted the stability of the kitchen team under Héricotte, noting consistent quality across recent visits.