GLACIER Fine Dining

Chef Paul Cabayé stands as the culinary maestro behind the delectable offerings at the Glacier.

Indulge in a culinary journey at Restaurant Glacier, awarded 16 points at the GaultMillau, where our menu embodies a fusion of alpine tradition and French finesse. Chef Paul Cabayé’s vision guides our seasonal tasting menus, available in 5 or 7 courses, each meticulously crafted to showcase the vibrant flavors of the mountains.

Our concept revolves around sustainability, with a commitment to sourcing locally and minimizing waste, ensuring that every dish reflects the essence of the alpine landscape while embracing innovative culinary techniques.

Awards

Gault Millau 16 points
Guide Bleu
Swisstainable Level III – leading

Local weather

broken clouds

5°C

Saturday

  • Sunrise: 07:11
  • Sunset: 17:11
  • Max: 7°C
  • Min: 5°C
  • Humidity: 93 %
  • Pressure: 1026 hPa
  • Wind: 7 km/h
  • Sunday
    • 16°C
    • 8°C
  • Monday
    • 16°C
    • 8°C
  • Tuesday
    • 14°C
    • 7°C

GLACIER Fine Dining

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