The Ultimate Ski Destination for Foodies
© Jen Murphy
The mille-feuille at Zum See.
There are two things I love about skiing in Europe: One, the sheer size of the mountains and endless possibilities for going off-piste. Two, the Europeans’ leisurely on-mountain afternoons which include a two-hour lunch and, if the sun’s out, sunbathing in lounge chairs on the deck. I recently got back from an outrageously delicious week in Zermatt, Switzerland, where I ate at some of the world’s top slope-side restaurants. Here, some of our best meals from the slopes:
Zum See Midway down the slope from Furi to Zermatt is a blue sign for this 70-seat restaurant that’s been run for more than 20 years by Max and Greti Mennig. Their son Markus and his girlfriend Marion are often there, bringing out food from the tiny kitchen. A cord has been strung above the tables so skiers can hang their helmets while they eat Swiss beef carpaccio, calf’s liver rösti or homemade pastas. Greti is responsible for the Italian- and French-focused wine list, and Markus makes the restaurant’s popular mille-feuille, a decadent puff pastry layered with cream (It's so good that many skiers stop in just for a slice).
Bergrestaurant Blatten Located just a bit farther down the slope from Zum See, this tiny restaurant in a charming wooden chalet is a favorite amongst the local mountain guides. The husband-and-wife owners met while summiting the Matterhorn, and their kids help run the place. The wild mushroom soup in a puff pastry shell is a must-order.
Chez Vrony This farmhouse-turned-restaurant is run by the parents of the quirky artist Heinz Julen, and is located on the Sunnegga side of the mountain. Not only does the family make its own sausages and cheeses, but they also raise, slaughter and butcher their own grass-fed cattle. All of the risotto dishes are ridiculously good, particularly one studded with cèpes and white truffle shavings.
Adler Hitta Also on the Sunnegga side of the mountain, this restaurant may have the most spectacular views of the Matterhorn from its deck. We ended up here twice for lunch. A large oven had a spit roasting chickens for a special one day, and my friends got a kick out of the “pasta for men” dish which was a simple spaghetti with pepperoni, salt and pepper and olive oil.
My favorite slope-side lunch required us to ski over to Italy, which we did twice because the food was so good. More on that tomorrow.