Wine & Dine

Ensuring the highest of standards all our meals are prepared with the freshest ingredients sourced from local suppliers whom we know well. Our talented Chefs prepare homemade delicacies using dairy from the Simplon area, organic fruits, vegetables and meats and locally crafted Swiss cheeses and chocolates.

Breakfast 8-11 am. Served in the main restaurant, on the terrace or in your room.

Lunch is served from 11.30 am in the restaurant or on the terrace.

Swiss afternoon tea is served from 4 pm.

Apero starts at 6:30 pm to let you try our local cheese selection and discuss your choice of wine for dinner.

Dinner is a multi-course indulgence served from 7:30 pm in the main restaurant.

A la carte menu is available throughout the day and includes plenty of vegetarian options.

Our authentic dining experience starts with the tradition of the Apéro. Every night our culinary team will guide you through the menu for the evening while you enjoy a traditional pre-dinner aperitif. During the winter season, a not-to-be-missed dining opportunity awaits in our Fondue Cabin located within our Wine Cellar. Indulge in authentic Swiss raclettes, fondue or even your own BBQ, all prepared at your table while accompanied by uninterrupted mountainside views. Winter in the Alps is always more expensive and more luxurious. It is the time of the year when we add truffles, scallops, oysters to make your stay evermore special.

Your dining experience would not be complete without a visit to our wine cellar, where a vast collection of varying vintages await to inspire you. Every bottle of wine tells a story of its winemaker and the taste shares their passion. Our aim to provide organic produce does not stop with our food, it continues to our wine cellar where you also can sample natural wines from our collection.

Let us guide you on a wine adventure to discover new tannins, savour the sweetest aromas and taste some of the finest wines from the region and beyond.

Our culinary team follow in the footsteps of their predecessors to continue the excellence of dining experiences at the Waldhotel Fletschhorn. Executive Chef Zhanna Blashchenko, originally from Kyiv in Ukraine, brings with her over 15 year’s experience from working in some of the Ukrainian capital’s most well-known restaurants. She creates her menus from not only Swiss influences but also that of neighbouring Italy, Germany and France.

Patisserie Chef Yana, also from Ukraine, loves experimenting with taste and is a culinary artist with her sweet and savoury creations.