The story
Le Café Suisse, at Rue Centrale 41 in Bex, runs a contemporary kitchen led by chef Marie Robert, and Gault&Millau awarded it 16 out of 20 points in 2026.
Marie Robert runs the kitchen alongside her business partner Arnaud Gorse, who opened the restaurant about thirteen years ago. Gault&Millau named her Cuisinière de l'année in 2019 and praised a spontaneous style that has matured into a true auteur cuisine. Michelin lists the restaurant as Recommended for 2026. The kitchen works with fresh seasonal produce, and the restaurant sources its Swiss veal and beef, French duck and bread from the Charlet bakery in Gryon.
The Gault&Millau review described amuse-bouches served on shrub leaves and a thyme panna cotta shaped like a cherry tomato. A duck liver "false asparagus" sat in a cocoa crumble soil with rhubarb, a sweet and salty pairing the reviewer found clever. Trout arrived as mousseline and carpaccio with yuzu jelly and caviar. Dessert closes with a chocolate tree trunk and a kalamansi sorbet quenelle. The Menu de Marie is served to the whole table at CHF 180, and the Big menu de Marie costs CHF 200, with Swiss wine or non-alcoholic pairings available.
The dining room has a high ceiling, a double-turn staircase and a balcony upstairs. The decor is contemporary but keeps the building's older character, with a convivial, relaxed feel. Table settings carry the seasonal theme, and the restaurant's tableware reflects its Swiss Alpine character.
Recognition
Ambience
Details
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