The story
Au Club Alpin, at Route du Lac 21 in Martigny-Ville, holds a Michelin star (2026) for the French and Italian cooking served in its dining room, Au 1465. The small luxury hotel sits above Martigny, and the restaurant is named for its altitude.
Mariano Buda is Italian and trained at Mirazur in Menton. He uses olive oil from his family's land in the Abruzzo and grows artichokes in the Valais. Saffron comes from Mund, cheese and cured pork from the Grand St Bernard, crayfish from Lake Geneva, and caviar from the Alps.
Gault&Millau gave the kitchen 17 points in 2026. Its inspectors singled out a foie gras sphere with mandarin powder and smoked wild garlic, and crayfish gnocchi in a saffron bisque. Sturgeon with kohlrabi, caviar and bottarga showed a Japanese leaning. Poultry Wellington, stuffed with Abruzzese ventricina and truffle, is carved at the table.
The dining room looks over the lake and the surrounding mountains. The Italian kitchen follows the seasons and favors local and organic produce, in keeping with the hotel's alpine character.
Recognition
Ambience
Details
Location
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