Villars Palace

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Italian Cooking Meets Alpine Peaks at Villars Palace | Villars-sur-Ollon

A culinary reset in the Alps

Villars Palace in Villars-sur-Ollon has redefined its dining program around Mediterranean-inspired cuisine that tracks the seasonal shifts of the surrounding peaks. Executive chef Christian Bertogna brings a disciplined approach shaped by training at Quisisana Capri and kitchens across Lausanne and Lugano. He prioritizes unadulterated ingredients and maintains a tightly structured brigade to ensure consistency across every service.

Mountain meets the table

The winter tasting menu highlights how traditional Italian cooking merges with regional Alpine produce. Guests encounter trout ravioli served with wild mushrooms, black garlic, and a fragrant bouillon alongside a fried shiso leaf. Other preparations include zander sourced from Lake Maggiore resting on parsnip cream with bagna cauda, followed by venison fillet dressed in a rich grand veneur reduction. Dessert shifts toward bright botanical notes with a mandarin and basil composition finished in lemon cream and herb sorbet.

Heritage and light

Recognized with a fifteen point score from Gault&Millau in 2026, Le 1913 occupies a building celebrated as an icon of early Swiss tourism. Recent renovations preserved the palace architecture while updating the dining room for intimate gatherings. Summer tables extend onto a terrace overlooking the Valais range, where sommelier Vasili Adodzich pairs meals from an extensive wine list. The venue also hosts rotating art exhibitions within a dedicated gallery space.