The story
Glacier Fine Dining sits at Endweg 55 in Grindelwald, Switzerland, inside the Boutique Hotel Glacier. The modern French kitchen earned 16 points from Gault&Millau in 2026, and the guide praised its relaxed room and classic French technique.
Paul Cabayé leads the stove. He won the Goldene Koch in 2021 and cooks with a clear focus on Swiss produce. The Michelin Guide lists the restaurant as Recommended for 2026.
A Simmental beef tartare on buttered brioche opens the meal. A cucumber and apple gazpacho with kaffir lime follows, then cannelloni with Bernese tomatoes and saffron foam. The duck is grilled and juicy, served with a jus finished with fermented cherry juice.
Recognition
Ambience
Details
Instagram