In the heart of Savièse, in the charming village of Saint-Germain, a discreet address is quietly redefining fine dining in Valais. Restaurant Gilles Varone is not a place one simply visits for dinner; it is a destination for those who seek meaning, emotion, and sincerity on the plate. Nestled in the new Saint Germain Centre district, the restaurant opens onto sweeping views of the Valais Alps, immediately setting the tone for an experience rooted in nature, calm, and authenticity.
From the moment you step inside, the atmosphere feels intimate and reassuring. Natural materials, warm tones, and an open kitchen designed as the beating heart of the space reflect the philosophy of the chef himself: transparency, precision, and respect. After more than four years of ambitious work to bring this project to life, Gilles Varone and his wife Letizia now welcome guests into a restaurant that feels deeply personal—almost like an extension of their home.
At the table, the experience unfolds through a single tasting menu concept, available in five, six, or seven courses, each one evolving with the seasons and the quality of the produce. “We go with the flow,” explains the chef. “With inspiration, with the region, with what nature gives us.” Menus change approximately every two months, allowing two distinct culinary expressions per season. Special occasions such as Valentine’s Day and Mother’s Day are marked by dedicated menus, always conceived with the same sensitivity.
What distinguishes Restaurant Gilles Varone is not only its culinary rigor but also its philosophy of sourcing. Every supplier is personally selected. Fish farms are visited, producers are met face to face, and relationships are built on trust and shared values. “I need to understand how people work, how animals are treated, and how passionate they are,” says Varone. The result is a cuisine based exclusively on Swiss ingredients, celebrating local terroir while embracing a contemporary, refined expression.
The chef’s journey adds depth to every plate. Trained initially in Sion, he refined his craft in England, working in some of London’s most prestigious kitchens, including Mosimann’s Private Club, Petrus by Gordon Ramsay, Trivet by Jonny Lake, and Bibendum by Claude Bosi. Named Best Young Chef in the UK by The Craft Guilds of Chefs, Varone returned to his native Valais with a clear vision: to create haute cuisine without pretension, grounded in sustainability and emotion.
That vision has been widely recognized. In the 2024 Michelin Guide, Restaurant Gilles Varone retained its Michelin star and its Green Star, the latter celebrating its strong eco-responsible commitment. The same year, the chef was awarded the title of Best Young Swiss Chef—a milestone that confirmed the restaurant’s place among the most exciting tables in Switzerland today.
Service here is as thoughtful as the cuisine. Gilles Varone personally comes to the dining room to present his dishes, explaining the subtleties, textures, and inspirations behind each creation. It is an approach that reinforces the notion of sharing—one of the restaurant’s core values—and creates a rare sense of connection between chef and guest.
The wine list evolves regularly, and equal care is given to non-alcoholic pairings, a growing focus for the team. Far from being an afterthought, these pairings are crafted in-house, with juices and infusions prepared by the kitchen. “It’s about offering a real alternative,” Varone explains, “so guests can fully enjoy the experience, even if they don’t want to drink alcohol or need to drive home.”
A trolley of carefully matured regional cheeses rounds off the journey, while large bay windows or a coveted seat at the counter—offering a front-row view of the open kitchen—allow guests to choose how they wish to experience the evening. At the two-Michelin-star Restaurant Gilles Varone, cuisine is an act of respect: for nature, for producers, and for guests. It is a place where technique serves emotion, and where fine dining feels deeply human. In Savièse, a new chapter of Swiss gastronomy is being written—quietly, passionately, and with remarkable finesse.
Address: Rue du Stade 5B, 1965 Savièse, Switzerland
Phone: +41 27 565 89 20