The story
La Table d'Adrien holds one Michelin Star (2026) for its contemporary Mediterranean cooking, served at Chemin des Creux in Verbier. The restaurant sits inside Chalet d'Adrien, a Relais & Châteaux hotel, and it is the home of the "Saveurs d'Italie" menu.
Gault&Millau gives the restaurant 17 points (2026) and describes Lombardi's cooking as creative Italian cuisine full of finesse. The inspectors found a Venetian thread in the sardine in saor, which arrived like a bold bonbon. Tagliatelle with octopus in squid ink and lemon zest drew particular praise.
A typical evening opens with an amuse-bouche of coffee-poached langoustine, mushroom mousse and leek wrapped in Colonnata bacon, with Gruyère cream. Later courses include lobster with goji berries, pepper and anise, and a delicate char sandwiched between two biscuits with fermented carrot and curry espuma. The meat course pairs venison tartare with a venison raviolo, goat cheese cream and morels.
Desserts are lighter: a lemon-cucumber bavarois, and a mandarin in crisp pastry with sabayon. The dining room is wood-paneled, in keeping with the chalet around it. Guests can also look out to the Alps from the hotel's terrace.
Recognition
Ambience
Details
History
High quality cooking
At the small luxury hotel, Chef Sebastiano Lombardi serves creative Italian cuisine full of finesse in the elegantly wood-paneled “La Table d’Adrien,” nestled in the heart of the Valais mountains. The chef himself presented a luxurious amuse-bouche: a coffee-poached langoustine paired with heavenly mushroom mousse and leek wrapped in Colonnata bacon, accompanied by Gruyère cream. Exquisite were the tagliatelle with octopus in squid ink and lemon zest; the sardine in saor (fried and marinated in vinegar in the Venetian style) arrived on the table like a bold bonbon. The kitchen harmoniously combined egg and truffle beneath a radish chip with hazelnut and chard, while the lobster adorned with goji berries, pepper, and anise tasted superb. However, Lombardi delivered the evening’s course with a delicate char sandwiched between two biscuits, served alongside fermented carrot and curry espuma. Even the red prawn with an abundance of lychee foam paled in comparison. Perfect in the meat course were the venison tartare and a raviolo stuffed with venison, served with goat cheese cream and generously accompanied by morels. The desserts held their own: a refreshing lemon-cucumber bavarois and a mandarin orange in crisp pastry with sabayon.
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