The story
Perched at 2,100 metres in the Findeln area above Zermatt, Chez Vrony offers more than a meal. It offers a place where warmth, hospitality, and a breathtaking view of the Matterhorn come together. The restaurant is the result of over a century of family tradition, evolving from a simple mountain farmhouse into a destination for those seeking genuine Alpine hospitality.
Chez Vrony is one of the few restaurants still using biological own products from cattle fed exclusively on alpine grass. The dry meat, house-made sausage, and alpine cheese are produced according to traditional recipes passed down through generations. The menu blends Swiss classics with a touch of international influence, catering to every taste – whether for an apéro or a leisurely lunch.
This commitment to quality and authenticity has earned Chez Vrony a Michelin Recommended award for 2026, a nod to its consistent execution and memorable setting. The recognition underscores the restaurant’s place among Zermatt’s finest dining experiences.
Hosts Vrony and Max Cotting-Julen welcome guests as friends. As Vrony says, “What could be more beautiful than sharing this wonderful place with guests and spending happy hours together?” The restaurant also features an art collection with works by Peter Doig, Chantal Michel, and others, adding a cultural layer to the alpine setting.
Open daily from 11:30 to 16:00 during summer and winter seasons, Chez Vrony invites you to slow down, take in the view, and enjoy food made with care.
Recognition
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History
Zermatt’s cult hotelier Daniel Lauber (“Cervo”) calls her “The Queen of Findeln,” and that describes it perfectly: Vrony Cotting-Julen, GaultMillau’s “Hostess of the Year 2022,” is the guests’ favorite at Chez Vrony, perched high above Zermatt—the absolute focal point of the establishment, industrious as a bee and always moving around with a friendly smile. Max Cotting, a successful banker from Zurich, lets his wife take center stage, but discreetly and efficiently pulls the strings behind the scenes. This summer, celebrations took place on Findeln for “100 Years of Chez Vrony.” For once, the sun terrace wasn’t filled with VIPs from around the world (Jeff Bezos, Jodie Foster, Prince William, Robbie Williams & Co.), but with friends and family—and in a mountain village like Zermatt, that circle is surprisingly large. To mark the occasion, the kitchen brigade was bolstered, and the menu offered a culinary journey into the past: old-fashioned Gsottus with an Alpine vinaigrette, Heida white wine soup with Sot-l’y-laisse, Cholera with confited mountain char, and lamb navarin with polenta. Simply wonderful! Head chef Oliver Waldispühl isn’t nearly as famous as the hosts, but he and his team do a remarkably good job. Given the heavy footfall (two lunch services) and the extensive menu, the stress level is high, but the brigade handles it reliably and at a brisk pace. The favorites among the many regulars include a tapas selection to start, featuring air-dried beef from their own cattle, Findler alpine cheese, and house sausage. Other standouts are the Valais Heida fish soup with Alpine zander and bitterling, beef rib-eye teriyaki with pak choi and lemongrass, and the GaultMillau recommendation: braised beef cheek dumplings served with gremolata, mashed potatoes, and crème fraîche. Max Cotting curates the wine list himself. He maintains strong connections with leading Valais vintners such as Marie-Thérèse Chappaz, Valentina Andrei, and Thierry Constantin. Valentina’s Completer is the hidden gem on the list.
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