The story
The Japanese by The Chedi at Gütsch earned a Michelin star in 2026 for its Japanese contemporary cooking. It sits at the Bergstation Gütsch-Express in Andermatt, on the mountain at 2,340 meters.
Dominic Sato and Fabio Toffolon, known as "The Twins", cook here. Gault&Millau gave the restaurant 17 points in 2026. The guide describes their Japanese cuisine as a slightly streamlined version of what they do elsewhere. It shares a roof with Markus Neff's classic kitchen, and the two chefs complement each other. The bento box has left the menu, and the focus is now the omakase.
The menu opens with three sakizuke: a clear mini tomato soup with kombu and sansho, hamachi with radish and ponzu, and amaebi with dashi and a dab of wasabi. A scampi tartare follows, dressed with tomato juice, combava and kaffir lime. The Italian side of the kitchen shows in small ravioli filled with quail leg and foie gras, finished with rayu and nut butter. The "N25 Kaviar Signature Bite" wraps bluefin tuna, Koshihikari rice, shiso blossoms and Kaluga caviar in a sheet of nori.
The lamb is Swiss, from farmers in Vaud via Joël Suter of Boucherie Mérat in Martigny. It is dry-aged and cooked to a good crust. Guests season the lamb jus with wasabi to set their own heat. Two signature dishes can be added for a supplement: Norwegian langoustine with miso, and Ozaki Wagyu A5 with shimeji. Nigiri, uramaki, sashimi and shoyu ramen with pork belly are also on offer. Giuseppe Albocelli chooses the sake to go with the food.
Recognition
Ambience
Details
History
High quality cooking
Unique in the Alps! At the mountain restaurant «Gütsch» at 2,340 meters, there are two addresses under one roof, both boasting numerous Gault Millau points and a Michelin star each. A wonderful setup for guests: the chefs complement each other perfectly. «The Twins» bring their Japanese cuisine to the mountain in a slightly streamlined version. Markus Neff, «Chef of the Year 2007», prefers classic and hearty fare. Both restaurants are highly successful. Neff’s crew? «Chrampfcheibe»! Abbreviations are strictly forbidden outside the kitchen. Twenty kilos of veal bones simmer on the stove for three days to eventually yield a liter of perfect stock. Twenty kilos of stewing meat rest in the large pot so that the consommé truly tastes exceptional. «Win-win», says the master, «the guest gets a perfect broth. And we put the stewing meat to good use for our personal meals.» The consommé arrives at the table with a signature Neff touch: piping hot, served with elegant ox tail ravioli and generously shaved black truffle. The menu at the «Gütsch» is appealing, but we don’t scrutinize it too closely. We prefer to follow the chef’s recommendations. So we receive a black cast-iron skillet filled with sot l’y laisse, the juiciest part of the güggel. Bianchi delivers the Pfaffenstücke cuts up the mountain, and Neff prepares them with herbs, garlic, and tomatoes. «That’s how we used to serve frog legs.» Bygone days. You should never miss the pasta course here: André Teixeira («Super Mario») prepares the pasta fresh every morning. Standout version: tagliatelle (loaded with egg yolks!), mussels, seafood – and robust saffron from the Surselva region. When it comes to main courses, the chef likes to blaze his own trail: bison fillet («better than any beef fillet»), reindeer entrecôte, Central Swiss lamb racks, and lightly grilled turbot with Heida beurre blanc are the favorites among the many regulars. We leave the wine selection to our hosts and sommelier David Gruss. His love for the Valais is unmistakable. The Clos des Corbassières (2015) by Stéphane Reynard and Dany Varone (Domaine Cornulus near Sion) was a little sensation.
Location
Instagram