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Sven Wassmer, Chef De Cuisine At The 7132’s Silver Restaurant in Vals, Picks Up His Second Michelin Star

November 5, 2016 Dining No Comments Email Email

jmm_7357-smallThe village of Vals in the Grisons Alps may only have 1,000 inhabitants. In their midst, however, charismatic and engaging chef Sven Wassmer is revolutionizing the art of Alpine cuisine. Traditionally, strong Italian and Austrian influences have always given local dishes an international flavor in this region.

He may be pushing the regional/global thing a little too far when he personally goes collecting berries and mushrooms on the mountains around Vals, or when he stops by to visit his cows at nearly 3,000 meters. Having said that, an innate curiosity and fertile fantasy are equally in evidence when he scours Vietnamese night markets in search of special ingredients from small family-run farms.

Youth and experience, accessibility and discipline, Vals and the big, wide world: In Wassmer’s universe, even apparent contrasts interlock. In the space of just 10 months, the young native of Fricktal has defined a completely new style that won 17 GaultMillau points and a first Michelin star for the Swiss “Discovery of the Year” in 2015. A year later, the professional taste testers are clearly as enamored as ever – and have just decorated Wassmer with his second Michelin Guide star.


Telling stories, evoking dim and distant memories, creating new ones: That is what Wassmer wants to do, playing an intricate game of nostalgia and avant-garde. His cuisine is shot through with his predilection for perfection: The avid chef admits to seeing himself like a Swiss watch that works with the utmost accuracy and precision. This mindset, however, would never seduce him to follow in other people’s footsteps. On the contrary: A true global citizen, Sven Wassmer goes very much his own dynamic, youthful, almost impudent way. Inspired by nature, he crafts unique culinary experiences that leave the mainstream gaping in awe.

While his elaborate 12-course menu tells a story all on its own, his wife and head sommelier, Amanda Wassmer Bulgin, is always on hand with just the right wine recommendations – even the unexpected ones. Her open-natured Anglo-Swiss manner itself is an added topic of dinnertime conversation.


Switzerland has more Michelin stars per thousand inhabitants than any other country in Europe. “For 2017 too, our team of independent and anonymous Michelin inspectors has once again confirmed the high standard and extraordinary diversity of gastronomic offerings one can find between Geneva and St. Gallen, Basel and Lugano,” says Michael Ellis, international director of the MICHELIN Guide. “Switzerland ranks as one of the most richly diverse culinary regions in Europe. It boasts an almost unrivaled density of classical French restaurants whose traditional cuisine rests on excellent ingredients. And then there are a host of establishments that serve modern and innovative dishes to their guests. This extraordinary variety is equally reflected in the extensive list of MICHELIN stars.”

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