Chalet Hotel Schönegg

The story

Chalet Hotel Schönegg: Creative Alpine Dining in Zermatt

The Kitchen and Global Flavors

At Chalet Hotel Schönegg in Zermatt, Head Chef Maximilian Latt brings youthful ambition and a passion for fusion to Restaurant Saveurs, crafting creative alpine cuisine that moves beyond tradition. Working alongside Sous Chef Matus Bachan, who specializes in fermentation techniques, the kitchen transforms seasonal ingredients into complex flavors. This dynamic approach earned the hotel a Gault&Millau rating of 15, recognizing the team's ability to blend regional products with unexpected inspirations from Asia and South America. The result is a menu that honors the Alps while exploring new culinary territories.

Signature Dishes and Techniques

The menu features bold preparations like an outside skirt cut of Swiss Black Angus served with La-Ratte potatoes and goat cheese fresh curd. Critics highlight the precision of dishes such as black cod marinated for three days with miso-orange sauce, showcasing the chef's technical range. Raw wild sea bass appears as a tiradito with lemon and rosemary, offering a lighter counterpoint to heartier selections. Each plate reflects the kitchen's commitment to high-quality sourcing and the spirit of creative alpine cooking.

Views and a Curated Wine List

Dining takes place against the backdrop of the Matterhorn, with guests often choosing the Infinity Terrace for sun-filled days overlooking Zermatt. Owner Sebastian Metry oversees a wine program where over 80 percent comes from the Valais region, focusing on biodynamic practices and small family producers. Exclusive Rubato blends born from local friendships add unique character to the cellar. Evening drinks continue at Bar Uncorked, where creative cocktails pair with light bites under relaxed lighting.