Michelin Switzerland 2026 | A Night in Andermatt
Updated: 1 day ago
Witnessing the arrival of a new three-Michelin-star restaurant in Andermatt, where chefs’ passion meets Michelin’s vision for the future of fine dining.
© MICHELIN
“I wake up early, work long days, and return home after dark. And yet, I still want to keep doing this.”
These were the words of Markus Arnold, the chef behind MYLE in Bern, as he addressed the audience from the stage.
On 2 November 2026, chefs and hospitality professionals from across Switzerland gathered in Andermatt, a picturesque Alpine village surrounded by towering mountains, for the MICHELIN Guide Switzerland 2026 Awards Ceremony.
Applause filled the venue as chefs stepped onto the stage, one after another, to receive recognition for their achievements.
This year, Switzerland's culinary landscape reached a new milestone, with 133 Michelin-starred restaurants across the country: five awarded three stars, 22 holding two stars, and 106 recognised with one star.
One of the evening's most celebrated moments was the promotion of The Japanese Restaurant, located in Andermatt, from two Michelin stars to the coveted three-star distinction.
At the helm are twin brothers Fabio Toffolon and Dominik Sato, whose restaurant is housed within the luxurious Alpine retreat, The Chedi Andermatt.
Beyond the glamour of the awards ceremony, the evening revealed something more enduring: the passion of the chefs who dedicate their lives to their craft, and the stories of the people who stand behind them.
© MICHELIN
The Passion That Keeps Chefs in the Kitchen
This year’s Opening of the Year award went to MYLE, a restaurant in Bern. Its chef, Markus Arnold, spoke about his decision to leave his previous kitchen behind and embark on a new chapter by opening a restaurant of his own.
Early mornings, long hours in the kitchen, and late nights returning home. Arnold knows the demands of a chef’s life all too well. Yet, despite the challenges, he chose to begin again, driven by his passion for cooking and the desire to create something new.
One particularly interesting aspect of MYLE is its approach to service: the chefs themselves bring their dishes directly to guests’ tables.
At first, the kitchen team felt nervous about stepping out from behind the scenes. But within a few weeks, that hesitation began to give way to genuine enjoyment as they grew more comfortable interacting with guests.
There is something deeply rewarding about seeing someone enjoy a dish you have created. For a chef, witnessing that moment firsthand can make all the hard work worthwhile.
When the distance between those who prepare the food and those who enjoy it becomes smaller, dining takes on a new dimension. It is no longer simply about what is served on the plate, but also about the human connection that makes the experience memorable.
Michelin Stars, Global Standards | The Changing Face of Swiss Gastronomy
During the ceremony, Gwendal Poullennec, International Director of the MICHELIN Guide, explained the universal standards behind Michelin's restaurant evaluations and the role of its anonymous inspectors, who work across international borders.
The quality of ingredients, mastery of cooking techniques, harmony of flavours, the personality of the chef expressed through the cuisine, and consistency over time.
These five criteria remain the same, regardless of a restaurant's location or culinary traditions.
Representing more than 30 nationalities, Michelin's inspectors travel across borders, maintaining the independence and consistency of the evaluation process to ensure that a Michelin star carries the same significance wherever it is awarded.
Yet it was Poullennec's observations on the changing character of Swiss gastronomy that offered another compelling perspective.
Switzerland's fine-dining restaurants, once sometimes associated with formality and tradition, are evolving into places that feel warmer, more welcoming, and increasingly relaxed.
“They are very warm in welcoming guests, much more casual and relaxed than before, while remaining deeply rooted in high-quality local ingredients,”
he observed.
Culinary excellence and genuine hospitality are no longer defined by formality.
The pursuit of exceptional cuisine can coexist with an atmosphere where guests feel entirely at ease.
Maintaining the highest standards of craftsmanship while creating a welcoming, comfortable dining experience — this balance is becoming one of the defining characteristics of contemporary Swiss gastronomy.
Beyond the Stars | The True Value of Hospitality
This year’s MICHELIN Service Award was presented to Nicole Sawyere, who oversees service at ad lib, a restaurant in Zermatt.
Newly awarded its first Michelin star, ad lib is located within Hotel Welschen, overlooking the iconic Matterhorn.
Together with her husband, Dietmar, their daughter and son, Sawyere welcomes guests with warmth and genuine attention to detail. Her thoughtful approach to hospitality, particularly her ability to recommend wines that reflect each guest’s individual preferences, earned her special recognition.
During the ceremony, Poullennec also shared his vision for the future of the MICHELIN Guide.
Today, Michelin is expanding beyond restaurant ratings, evolving into a global lifestyle platform encompassing restaurants, hotels, and wine.
At the heart of this evolution lies a philosophy that has guided the MICHELIN Guide since its earliest days:
“Dormir, Manger, Boire” — Sleep, Eat, Drink.
“With great influence comes even greater responsibility.”
With these words, Poullennec emphasised Michelin’s commitment to recognising the people who are creating new value across gastronomy, hospitality, and wine, and bringing their work to a wider international audience.
Founded in 1900 as a practical guide for motorists, the MICHELIN Guide has evolved considerably over the past 126 years. Yet its original purpose remains remarkably relevant: helping travellers decide where to eat, where to stay, and how to make the most of their journeys.
What has changed is the way we travel, the experiences we seek, and our expectations of hospitality.
And in Andermatt, there was a place where this evolving vision could be experienced firsthand.
The Chedi Andermatt, which hosted the reception following the awards ceremony.
The Chedi Andermatt | Where Gastronomy Meets Art
It felt almost as though I had stepped into another era.
At The Chedi Andermatt, where the reception following the MICHELIN Guide Switzerland 2026 Awards Ceremony took place, an elegant world unfolded — one where gastronomy, music, and art came together in a celebration of the senses.
After leaving my coat at the cloakroom and entering the reception, something immediately caught my attention.
It wasn't an elaborate dish or a glass of champagne.
It was a collection of small, colourful breads.
With their softly rounded shapes reminiscent of canelés, the little breads came in striking shades of red, yellow, green, and black. Each was carefully arranged in a basket lined with white linen, creating a display that was as visually captivating as it was unexpected.
I was immediately drawn to a cute-looking piece of bread,, and found myself chatting with the member of staff serving them, fascinated by the story behind these colourful little breads.
There were five varieties in total, featuring ingredients such as strawberry, basil and orange, and saffron.
The first bite was a delightful surprise. The texture was exceptionally soft and airy, with a lightness quite different from the fluffy breads I was familiar with in Japan.
As the delicate flavours of the ingredients unfolded, I found myself reaching for another, curious to see what the next colour might reveal.
"If only there were a bakery like this just outside my front door. I would probably visit every day."
Then a thought occurred to me.
Andermatt is, after all, only a little over two hours from Zug by train. Hardly an impossible journey for something worth experiencing.
By the time a small crowd began gathering around the bread display, I reluctantly moved on, ready to explore the next culinary delight of the evening.
An enticing selection of dishes was served throughout the reception, but one in particular had me returning for a second helping: the steamed dumplings.
Presented in traditional bamboo steamers, the dumplings were wrapped in delicate, almost translucent skins and garnished with finely chopped herbs and aromatic seasonings. Even in such a small dish, the attention to detail was unmistakable.
But what truly stole the show was the accompanying chilli sauce.
I must admit, I have rather high standards when it comes to chilli sauce. Yet this one genuinely impressed me.
Rather than relying on heat alone, it offered a beautifully balanced depth of flavour that complemented the dumplings without overpowering them. For me, it was one of the most memorable chilli sauces I have tasted in Switzerland.
Elsewhere, champagne and white wine flowed alongside an imaginative array of culinary creations.
The chefs worked with a steady, almost effortless rhythm, carefully preparing each dish, while the service team moved gracefully through the room, welcoming guests with a natural warmth that made the entire evening feel seamless.
The sound of opera filled the room as guests enjoyed conversations over glasses of wine and champagne.
Every dish was a pleasure, and even the drinks were remarkably smooth and enjoyable. It was the kind of evening where losing track of time would have been all too easy.
Yet what made the atmosphere so memorable was something that could not be created through exquisite cuisine or lavish surroundings alone.
There was a warmth and energy that brought the entire space to life.
The chefs preparing each dish, the staff attending to their guests, and the people simply enjoying the occasion.
Their movements seemed to flow naturally together, transforming the entire reception into something resembling a beautifully orchestrated performance.
"Next time, I would love to stay here."
The thought came to me as I enjoyed the evening at The Chedi Andermatt.
Perhaps on my next visit, I could take my time, without watching the clock, and fully appreciate the hotel's cuisine, its elegant surroundings, and the quiet beauty of the Swiss Alps.
To stay, to eat, to drink.
For one memorable evening, I felt I had experienced a glimpse of the pleasures of travel that have remained at the heart of the MICHELIN Guide since its beginnings.
About Author
Limi Bolomier
Founder & Editor-in-Chief, Eat Well · Feel Well · Live Well
Based in Switzerland, Limi writes about hospitality, food, travel, art and wellbeing for EFL, a bilingual publication in English and Japanese. Her perspective draws on first-hand reporting, experience in the food service industry and expertise in digital marketing. She has contributed to Therapist and nina’s, and shares stories and ideas to enrich everyday life.
