The story
Zum See at Zum See 24 in Zermatt serves Swiss and international cooking in a hamlet of 350-year-old chalets, a 40-minute walk from the village center. Gault&Millau awarded it 14 points in 2026.
Chef Adelino Martins Pinto, who is Portuguese, cooks from a compact kitchen, yet the menu runs long. Octopus, sole and sea bass appear at 1766 metres, and the octopus can come sliced as carpaccio. The sea bass is pan-fried with precision and served with sauce provençale. In winter a Mediterranean fish soup joins the card, sharpened with Sambal Oelek.
Homemade noodles with a pale veal bolognese are among the dishes Gault&Millau singles out. Veal sweetbreads and veal kidneys also belong to the house style. For dessert, the Cremeschnitte (a custard slice) has a following of its own, and regulars wear caps printed with "40 Jahre Cremeschnitte".
The Mennig family has run the hamlet for over 40 years. Markus and Marion now lead the house, with Max and Greti stepping back. The wine list is large, and magnums are ordered often. One recent highlight was a Completer from Valentina Andrei. The Michelin Guide also listed Zum See as Recommended in 2026.
Recognition
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