The story
7132 Silver, at Poststrasse 560 in Vals, holds two Michelin stars (2026) for a fine dining kitchen run by Head Chef Marcel Koolen. The restaurant sits within the 7132 hotel complex and serves a tasting menu in a room built by Swiss architect Peter Zumthor.
Koolen took over Silver after Mitja Birlo and Sven Wassmer, and the team often heads into the hills around Vals to gather mushrooms, herbs and berries. Gault&Millau awarded him 18 points in 2026 and named him its riser of the year. The guide describes a chef who has channelled a lot of creative energy into dishes that feel personal.
Snacks come in stages, among them Valser chorizo with fermented garlic, almonds, lemon and lobster. The Ibérico pork papada is served with a sauce of reduced cabbage juice and kimchi, topped with marinated Gillardeau oyster. Black cod is marinated in miso and cooked on a Japanese tabletop grill, with a morel stuffed with chicken farce. Desserts include wild strawberry crémeux with shiso ice cream, and pandan with rhubarb and rice pudding.
Guests can choose between the extensive wine list and a matching drinks pairing. A separate 7132 Cristal format pairs a surprise ten-course menu with rare Cristal champagne picked by the house sommelier. Dinner is served in the Zumthor-built Silver room, where the crew is young and the cooking is built around Alpine foraging.
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Excellent cooking
With an almost pedantically strict focus on the selection and quality of ingredients, the kitchen of the à la carte restaurant at the 7132 Hotel takes a path that is as unique as it is idiosyncratic. Only a select few animal-based products, personally chosen by owner Remo Stoffel, are used for the classic preparation of the dishes. The two menus are set in stone like the Ten Commandments; changes are unnecessary anyway, as the offerings are spectacular. The "Menu Classique," which requires a hearty appetite to finish, comprises ten courses. The opening course is gentle—some Scottish salmon sashimi. While rice and coriander have no place in traditional sashimi, this is the sole irregularity in a kitchen otherwise defined by unwavering precision. This is followed by a portion of pan-seared duck liver with braised apples and raisins—simple and precise. "Classique" also implies that much of the cooking takes place right before the guests' eyes. Maître Matteo Sgarbi, a true master of his craft, sears chunks of lobster in a copper pan, deglazes them with champagne, and adds tomatoes and shallots: step by step, the "Spaghetti Royale" with Breton lobster come together at the table, crafted to near perfection. Next, the sea bass, cooked at precisely 52 to 53 degrees Celsius, is cracked open from its salt crust and filleted before our eyes; served simply with olive oil and vegetables, it makes clear that everything here revolves around one principle: the ingredient, the ingredient, and once more the ingredient! The American Creekstone beef tenderloin, served as a Chateaubriand with Béarnaise sauce and matchstick fries, is presented with equal understatement, yet boasts exceptional quality. The dessert sabayon, naturally whipped to a creamy consistency tableside in a copper bowl with white and port wine, is simply perfect. And right at the end, when you are already somewhat weary and undoubtedly quite full, comes the "Bettmümpfeli"—a veal sausage from Peduzzi Butchers in Savognin, lightly toasted under the salamander broiler—a playful nod to the house’s signature humor.
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