The story
Tenne is a Swiss restaurant at Furkastrasse 320 in Fiesch, where the kitchen earned 13 points from Gault&Millau in 2026. The restaurant sits in the Goms valley and serves a Swiss kitchen built on classic technique and local produce.
Fernando Michlig leads the kitchen with Christoph, and the menu rests on seasonal and regional ingredients combined with ideas from further afield. Michlig was a member of the Swiss national cooking team from 2008 to 2012 and calls himself a European champion. He also trained as a confectioner, and that background shows in the desserts.
Michlig hunts himself, so game is a regular feature on the menu. Gault&Millau singled out a duck liver terrine as first-rate and praised a tender beef stroganoff served with noodles and winter vegetables. The reviewer also noted the truffled parmesan foam soup as a strong starter.
Next door, the Piocher serves a surprise menu for only four tables, and the kitchen works without a printed menu. The wine list leans on Valais crus, and the wine for Piocher comes from Valais winemaker Thierry Constantin.
Recognition
Ambience
Details
History
There is no rush in Goms, and certainly not in the cozy “Tenne,” where local Fernando Michlig has been serving solid, traditional home-style cuisine for years. As always, the duck liver terrine was first-rate, cleverly paired with a finely aromatic spice cake. The vegetarian tartare, by contrast, was less harmonious, failing to truly complement the Sbrinz panna cotta. This was easily offset by the truffled parmesan foam soup, and the main course also impressed: young restaurateur Michlig served a tender and well-spiced beef stroganoff with noodles and winter vegetables. The dessert fell slightly short. In the trio of pear, caramel, and tonka bean mousse, the fruit dominated and there was hardly any trace of caramel. Service was relaxed and very friendly, the wine list features numerous Valais crus, and overall, the value for money is excellent. Michlig can also handle fine dining. He proves this next door at the “Piocher”: a surprise menu for just four tables! “We cook what we enjoy,” says the boss, who is also a passionate hunter. Not surprisingly, the wine is supplied by Valais top winemaker Thierry Constantin.
Location
Facebook
Instagram