The story
In the Lavantier district of Haute-Nendaz, a small chalet restaurant is making a big impression. Au Vieux Nendaz is the project of two people: Clara, who runs the dining room, and Adrien, who commands the kitchen. Their philosophy is refreshingly direct. They work closely with local producers, hunters, and friends to source ingredients, then transform them into dishes that feel both sophisticated and grounded.
The restaurant itself is a reflection of that balance: chic yet relaxed, with just six tables for lunch and six for dinner. It is an intimate, personal space where every detail is intentional. The Michelin Bib Gourmand award, recognizing good quality, good value cooking, underscores that the cooking here is serious without being precious.
The menu changes with the seasons, but the approach remains constant. Adrien’s cooking draws deeply from the Valais terroir. A New Year’s Eve menu offers a glimpse into his style: a Petit Suisse with fresh cheese and herbs, foie gras of duck with fig condiment and pistachios, marinated Graubünden salmon, Wagyu beef with a confit egg and black truffle jus, and a palate-cleansing cocktail of absinthe espuma, apple, and basil granite. Each course is built around local ingredients, treated with precision and creativity.
Clara and Adrien run Au Vieux Nendaz alone, which gives the place a distinctive rhythm. Clara’s warm, efficient service complements the precision of Adrien’s cooking. Because they are a small team, they ask guests to communicate dietary needs in advance—a reasonable request that ensures everyone enjoys the experience. Reservations are essential, especially given the limited number of tables.
The result is a restaurant that feels like a genuine expression of its hosts: a place where the cuisine is sincere, the setting is welcoming, and the connection to the surrounding mountains and valleys is palpable. For anyone exploring the Valais wine route or the ski slopes of Nendaz, Au Vieux Nendaz is a destination worth planning around.
Recognition
Ambience
Details
History
good quality, good value cooking
A short field path leads from the road to the old alpine pasture house nestled in the greenery. On the door is a relief of an ibex; inside, the illusion of a green wall, hunting trophies, and photographs of forest animals create a special charm. In the small, paneled dining rooms, there is only ever one table. Clara Laurent is responsible for the warm reception and service, while Chef Adrien Lopez handles the delicious cuisine. He learned his craft at Loris Lathion’s “Mont-Rouge,” just a few kilometers away, and refined his expertise in game cooking at the Abbaye de Montheron near Lausanne. During hunting season, his menu, offered at an unbeatable price, is an absolute must. Venison, roe deer, ibex, fallow deer doe, wild boar, and even marmot à la royale follow one another, all sophisticatedly prepared and carefully plated with surprising sauces and ingredients, such as raspberry vinegar or quince jelly used as a trompe-l’œil for a quail egg. For non-game options, excellent malakoffs paired skillfully with black garlic, or rillettes of smoked trout or Eringer beef, are highly recommended. The desserts are equally delightful, featuring a mulled wine granité with airy Vieille Prune plum mousse or a panna cotta made with local figs. An attractive wine list is available at fair prices. This is a venue that undoubtedly has a promising future ahead.
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