Backstage Hotel Vernissage

The story

Backstage Hotel Vernissage, Zermatt | Contemporary Cuisine & Gault&Millau Recognition

The Kitchen and Chef

Backstage Hotel Vernissage serves contemporary cuisine in Zermatt, guided by a 17-point Gault&Millau recognition that underscores chef Florian Neubauer’s precision. He reshapes his six-course lineup every winter, pairing each progression with a dedicated amuse-bouche. His modern cooking balances playful ingredient pairings with strict harmonic control.

Signature Preparations

Diners encounter a welcome broth of celery essence and sorrel before moving to a parmesan tartlet paired with fried chicken skin crisps. The menu shifts toward fermented vegetables and sharp contrasts, highlighted by a beetroot gazpacho topped with raw tartare and a wedge of wasabi ice. Subsequent plates feature South African langoustine with mango salsa and northern skrei cod enriched with smoked mussel reduction.

Stage and Service

Owner Heinz Julen designed the building to function as a performance space, featuring torches at the entrance and a central glass lift. A massive crystal chandelier anchors the main dining floor above tables managed by a sharply dressed front-of-house team. Evening service rotates through Valais wine labels before transitioning into a music-focused club environment downstairs.