Since the summer of 2026, Laurent Hubert has been shaping the cuisine at Fafleralp—with a keen sense of quality, regionality, and the rhythm of nature.
The day begins with a high-quality Swiss Alpine breakfast buffet featuring homemade delicacies, products straight from the alp, and fruits and vegetables from Valais farmers. You’ll also find a diverse selection for a nutrition-conscious start to your day!
Lunch: 12:00 p.m. – 2:00 p.m.
Dinner: 6:00 p.m. – 8:00 p.m.
From 12:00 PM – 5:00 PM , we’ll treat you to a continuous selection of hot dishes and small delicacies from our bistro menu.
Every evening, you can look forward to a seasonally inspired menu, carefully curated by our kitchen team—fresh, regional, and inspired by what nature has to offer.
Chantal Cartier of RHS with Esther Kern
In early 2026, the book “Tast not Waste” was published, created in collaboration with the Responsible Hotels of Switzerland, under the direction of Esther Kern, the well-known food journalist and vegetable scout. We were also honored to be part of this inspiring project!
Our contribution: a creative idea for turning stale bread into something new. This is how “Bort” becomes Gnocchi di Pane—enriched with leftover cheese from the breakfast buffet. A dish that shows just how delicious sustainability can be.
The book is available for you to browse through at our store and can also be purchased directly from us upon request.
Esther Kern
Head Chef Laurent Huber
