A native of Bern with a deep love of Zermatt
Infused with the spirit of the Valais region
Good ideas and a good team
A typical Rufibach menu
The significance of regional produce
The appeal of other culinary scenes
The best of alpine cuisine
With the Alpine Gourmet concept, the head chef Heinz Rufibach and his team at the Prato Borni restaurant showcase products from the Valais region with a new and imaginative twist. Aficionados of good food and drink can look forward to new and memorable culinary creations, which have been awarded 15 points from GaultMillau.