Culinarium

The kitchen

Whether in the Hubertus parlour, in the winter garden, or on the quiet sun deck; chef de cuisine Marko Zeller and his team pay greatest attention to preparing freshly-made products and regional, seasonal specialties.

Our focus is on local produce and we further take care to serve our guests healthy fare; that is, the cheapest producer simply isn't the best one.

We surprise our guests on a weekly basis with theme nights with farmers', cheese, or dessert buffets;

The wine cellar

“Wines from Wallis are among the best ones in all of Switzerland again“, says Wolfgang Schachner “they simply are part of the characteristic attitude towards life of a hotel in Wallis.“ The wine cellar of Hotel Hubertus offers far more than just the domestic good wines; it also contains some noble fruits from Switzerland and treasures from Austria, Germany, Spain, Italy, France, and South America.

The selection of good wines clearly bears the hallmarks of the host: Sauvignon blanc from Chamoson, Chardonnay from Leuk, Petite Arvine from Fully, etc., Pinot noir “Grand cru“, a wonderful red wine from Salgesch, Humagne rouge, Cornalin or various red assemblages like “Les 3 de Muses“, 1999 Syrah Barrique “Les Follaterres“ from lower Wallis, etc., in total 77 different locations and vintages from Wallis.

A 1996 Orneilleia from Italy- red, bold, flowery. More treasures from France: a 1990 Trevallon from Beaux de Provence, a 1996 Chateau Mouton Rothschild Premier Grand Cru Classeé from Pauillac and a 1988 Chateau Cheval Blanc from Pomerol. Or how about a 99 “Almaviva“ from Chile?

The great range of domestic and foreign spirits and the generously mounted humidor that is well-stocked with one of the greatest varieties of Cuban cigars in upper Wallis, need to be mentioned, as well.

Every Sunday, Wolfgang Schachner, Marko Zeller, and their team will receipt you in the wine cellar for a welcome-aperitif. Upon your request, a degustation of red and white wines from Wallis can be arranged.