The story
La Muña, at Bahnhofstrasse 5 in Zermatt, is the Japanese-Peruvian fusion restaurant of the Schweizerhof hotel, rated 14 points by Gault&Millau in 2026.
Chef Luca Barsanti leads the kitchen. Gault&Millau praised his salmon tartare with avocado, yuzu caviar and sea asparagus, and a tuna carpaccio served with crisp gyoza. The menu draws on tataki, ceviche, tiraditos, sushi and sashimi, plus miso-marinated black cod and wagyu with physalis.
Charcoal brings a second register to the Nikkei kitchen. The inspectors singled out marinated chicken with citrus rocoto, and duck breast with a coffee crust in a Japanese grill jus, set with Asian mushrooms, dried plums and Hokkaido pumpkin. Dessert was ginger sorbet with matcha, olive oil, coriander and crispy rice.
The name refers to an Andean plant traditionally used to help the body adapt to altitude. Leather, wood and slate set the tone in the dining room, which the restaurant describes as Alpine chic with urban understatement. A crudo bar with live cooking, a chef's omakase and shared plates shape the evening. At the bar, cocktails draw on both cultures and a selection of sakes sits alongside them. Michelin lists La Muña as Recommended for 2026.
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