With over 1,890 hours of sunshine per year, the region around Andermatt Swiss Alps counts
among the top 10 sunniest locations in Switzerland. As a year-round destination, Andermatt
Swiss Alps welcomes mountain enthusiasts, outdoor fans, gourmands and homeowners –
more precisely: Welcome home.

Gourmet pleasure at 2,300 metres

Using the Gütsch Express gondola, fans of fine dining can reach two renowned Swiss
restaurants:
The Japanese by The Chedi Andermatt
and
Gütsch by Markus Neff
. Starting
Saturday, July 3, these two gourmet restaurants are again beckoning with outstanding food
and an unforgettable view of the Gotthard, the Oberalp Pass and the Urseren Valley. At The
Japanese by the Chedi Andermatt, star chef Dietmar Sawyere will thrill diners with exquisite
Japanese dishes, while at Gütsch by Markus Neff, 2007 Swiss Cook of the Year Markus Neff
will perform magic for guests with clear, elegant compositions created with respect and love
for local products. Both restaurants were awarded a Michelin star in February 2021.

Culinary arts with the environment in mind: minimum transport routes and maximum inhouse
production

For the year-round destination, sustainable catering is especially important: “With our label KM
Zero, our restaurants with the Mountain Food brand avoid all delivery routes wherever
possible,” explains Stefan Kern, Chief Communication Officer of Andermatt Swiss Alps. For
instance, the Andermatt Swiss Alps kitchens prepare fresh pasta and desserts every day for inhouse
operations. Seven bakers at the village bakery produce fresh bread not only for
Andermatt Swiss Alps operations but also for the entire valley. In order to avoid food waste, all
remnants are composted or used for other purposes. For example, old bread is collected and
processed to make new products, like breadcrumbs or croutons.

Commitment to prevent plastic litter in the countryside

In order to preserve the environment around Andermatt, steps are also taken to keep litter in
the mountains to a minimum. In particular, plastic waste poses a great challenge in this
respect. Plastic that is disposed of in nature after a hike will decompose into microparticles,
which can make their way into the water cycle and from there, by the act of eating, into
humans. “Our goal is to leave behind as little plastic litter as possible in the countryside,” says
Kern. “For that reason, we do not offer beverages in PET bottles at the Mountain Food
restaurants.” Also on the golf course, a fountain provides golfers with free water to fill up their
bottles. All of these steps go hand in hand with the initiative
Andermatt Responsible
, which
stands for climate-friendly, sustainable tourism in the Andermatt region, with the goal of
facilitating tourism operations in a way that preserves resources.