The story
Gommerstuba, at Ernerstrasse 53 in Ernen, Switzerland (listed under Fiesch), holds 15 points from Gault&Millau for 2026. The restaurant serves an international menu, and Lars and Yvonne Dederscheck run it as a long-standing reference point in the Upper Valais.
Lars has been the head chef here for years. His kitchen works in an understated, French-inspired style built on premium local products. Sauces and ice cream are made in house, and the herbs are picked from the restaurant's own herb garden. Alongside the regular menu, a seasonal menu of three to seven courses is offered.
Gault&Millau singled out a veal tartare with sweet mustard glaze and basil vinaigrette, a classic from the Dederscheck kitchen. In spring, an asparagus course came with wild garlic soup and morels. The main course was a tender veal fillet with white asparagus, morels and potato gratin. Desserts are a strength too, and a mascarpone cream with Valais strawberries, pistachio ice cream and crumble stood out.
The garden terrace offers a panoramic view, and the dining room feels warm and homely. Service is professional without fuss. The wine list includes rare Valais crus, and wine pairing is available. Michelin awarded the restaurant a Bib Gourmand in 2026 for good-quality, good-value cooking.
Recognition
Ambience
Details
History
good quality, good value cooking
Lars and Yvonne Dederscheck have long been the culinary reference point in the Upper Valais with their “Gommerstuba” in Ernen. The experienced chef maintains an understated, French-inspired style based on premium local products, and alongside the regular menu, a seasonal menu with three to seven courses is offered. A fitting start was provided by one of the “Dederscheck” classics: a finely balanced veal tartare with sweet mustard glaze and basil vinaigrette. Perfectly suited to spring was the asparagus duo served with wild garlic soup and morels, while the main course offered classic cuisine without any frills: a tender piece of veal fillet with white asparagus, morels, and excellent potato gratin. The “Gommerstuba” is also known for its desserts. This time, a mascarpone cream with Valais strawberries, pistachio ice cream, and crunchy crumble proved highly convincing. Understated, professional service, an impressive wine list featuring rare Valais crus, and a pleasant terrace in summer.
Location