There’s much to be said for the Zermatt Summer: rolling green hills framed by permanently snowy peaks, being able to ski any day of the year, going to see the extremely rare Valais battle cows go head-to-head if watching (and/or rare animal sports) is more your thing, and of course world-famous outbreaks of wildflowers.
It’s enough to make you sigh and start counting out the weeks until the next spring thaw on your iCal, that is until you start thinking about what Winter in Zermatt has to offer: snow covered hills framed and topped by the magnificent Matterhorn, being able to ski any day of the year (still), and sitting in cozy farm houses dining on produce, milk and meat products raised from the now-snow-covered pastures that surround you. It doesn’t get more local than that.
For the ultimate in local fare that’s “still” organic — as in “it was never anything but” — Chez Vrony serves up time-honored recipes that have been handed down generation to generation, like the restaurant itself. While certain touches add a very welcome contemporariness to perhaps the world’s most casual Michelin starred restaurant, it will be Chez Vrony‘s most traditional aspects that demand a repeat visit.
Here a nearly forgotten circle-of-life type approach brings these traditions to the forefront, and directly to your plate for a particularly satisfying meal and a unique pleasure that comes from participating in this generations-old way of eating. Chez Vrony keeps a few dairy cows nearby. Those cows produce the milk for the cheese the restaurant serves, and when they become older, those same cows are served as homemade sausages and dried meats cured in a hut just below the restaurant.
Chez Vrony is a must-stop-and-eat for anyone who is feeling disconnected by the modern food-machine, as well as anyone who finds themselves a bit peckish while skiing halfway down blue run number 6 from the top of the Sunnega Express. Consider the view of the Matterhorn from the decks the confectioners sugar dusted icing on your apple-tart cake.
Planning on taking a ski break to Zermatt this winter? Excellent choice! Keep those excellent decisions coming by staying at CERVO. Once you see their restaurant, you might find yourself eating meals twice.
Once the grand resting spot for the weary English mountaineer brigade heading high up the Alps, this wonderful historic spot has been brought smack up to date and is the creative hub of the town. This is a fabulous example of Swiss culture melting into English eccentricity – a place where the urbane greets the mountains, all in fresh modern tones.
CERVO draws from global inspiration to create a forward-thinking experience for nomads, adventurers, mountain-lovers and the fashion crowd in its collection of luxe, timber chalets – each offering a subtly nuanced view of Alpine life.
Whether you’re a seasoned visitor or planning on your first trip, the charming town of Brig in Switzerland is sure to surprise. Located close to the Swiss-Italian border, in the sunny Upper Valais, Brig is an accessible gateway to the Alps, ski resorts and mountains, even more, Brig is a magnet for thrill-seekers and those with a passion for culture and history.
Alessandro Parisi is a true foodie, and Italy's culinary culture runs deep through his kitchen soul. Born in Naples, Alessandro Parisi is, since 2016, at the epicurean helm on Lake Como's shores at the Filario Hotel & Residences in Lezzeno.
Surrounded by the stunning Arlberg mountain range and famous for being drenched in both snow and sunshine, it’s not hard to figure out why Lech is one of the hottest winter ski destinations in Austria.
Just a few blocks off Tribeca’s main pathways, Grand Banks is more than a restaurant--it’s a chance to step back into NYC’s maritime history. Nestled at the southwest edge of Pier 25, this award-winning oyster bar and restaurant dwells inside the iconic wooden schooner the Sherman Zwicker, the last original salt bank fishing vessel still in use.
Riedel started as a family trading luxury glassware in northwest Bohemia, then a world center in the trade of crystal glass, Johann Christoph Riedel traveled around until 1723, when he was tragically murdered. His sons and grandsons took continued the business, married into wealthy glass families and ultimately settled in Austria.
Chef Andreu Segura champions the fusion of organic and culinary excellence at the helm of Mallorca's 365 Restaurant, sitting in the comforts of the luxury eco-hotel Son Brull. A rural sanctuary dating back to the 18th century
Caramel timbers, robust chunky stone and larch shingled rooftops amplifies Alpine charisma buttered across the three ‘Malghe’houses of the Borgo Eibn which are draped in the grassiest of natural pastures, soaring spruce trees which your eyes follow and views of the insta-beaut Sauris plateau and the Dolomites.