Moosalp

The story

Moosalp in Visp: Modern Alpine Dining at 2048 Metres | wattafork

A mountain institution since 1964

Moosalp stands at 2048 metres above Visp as a destination for modern alpine cuisine, having operated since 1964 as a family enterprise led by Amadé and Carmen Kalbermatten alongside their children Jeremy and Priscilla. Guests arrive by car or the seasonal Alpenschnaager service to find a kitchen dedicated to local products and authentic dishes reimagined with fresh interpretations. The warmth of a traditional family run house meets the ambition of top-tier mountain dining.

Kitchen craft meets Asian accents

Chef Amédée Kalbermatten brings a distinct flavour profile to his alpine cuisine by layering subtle Asian influences over hearty regional foundations. His beef tartare arrives with kaffir lime and lemongrass, balanced by a unique crouton made from toasted bread instead of the usual brioche. The menu often features Swiss Angus entrecôte finished with teriyaki sauce and pak choi, proving that cross-cultural pairings work well within this high-altitude context. Miri Schwarz recently strengthened the brigade with experience from Zermatt, while desserts like a white chocolate mousse with kadaifi and pistachios reflect global inspirations.

Service and surroundings

The restaurant sits above Törbel in the canton of Valais, offering views of the Bietschhorn and a quiet retreat from the valley below. Carmen Kalbermatten ensures an uncomplicated, welcoming service style that complements the rugged mountain location. Regular events like the annual Whisky Night add variety to the calendar, while the family maintains the establishment as a proud continuation of its heritage. Guests return year-round for the combination of spectacular scenery and a consistent approach to the cuisine.