Drei Sterne des Guide Michelin gehen an Restaurant in Andermatt UR

Switzerland has gained its fifth three-star Michelin restaurant, with The Japanese Restaurant in Andermatt upgrading from two to three stars. The announcement came during the annual Michelin Guide ceremony, which took place for the first time in the Alpine resort town instead of Lausanne. The establishment is located inside the luxury hotel The Chedi. The culinary team consists of twin brothers Dominik Sato and Fabio Toffolon, who have led the kitchen for three years. This promotion brings the total number of starred restaurants in the country to 133 for the current edition of the guide. The ceremony, branded as the Restaurant Ceremony Switzerland 2026, marked a shift in location for the Michelin Guide. Previous years saw the event hosted at the EHL hospitality school in Lausanne. For this edition, the guide partnered with Andermatt Swiss Alps. The presentation featured a moderator duo comprising Dutch host Simone van Trier and newly engaged Grisons-based host Fernando Tiberini. While the venue changed, the core structure of awarding stars and special prizes remained consistent. The Michelin Guide, which has a history spanning 125 years, describes itself as a global lifestyle platform for food, wine, and hotels. However, the primary focus for chefs and diners remains the star ratings, often referred to as macarons. Dominik Sato described the achievement as a great honor and moment. He noted that while the recognition was a surprise, their ambitions always pointed in this direction. His co-chef, Fabio Toffolon, stated that they are modest people who would not publicly declare such goals. The brothers explained that their cuisine did not undergo major changes in the past year but achieved greater consistency and balance. A key operational change involved reducing the number of tables from 17 to 12. Despite serving fewer guests, Toffolon reported that revenue increased. They emphasized that their goal is not provocation on the plate but rather stability and harmony within the menu. Sato added that the reduction in table count helped them achieve this standard more effectively. The restaurant operates as a family affair. Sato’s wife, Yoshiko, is responsible for desserts and ensures the authenticity of the Japanese flavors promised by the restaurant's name. The twins join a small list of twin chefs holding three stars, similar to the Sühring brothers in Bangkok. The other four Swiss restaurants holding three stars retained their status this year. These include Memories at the Grand Resort Bad Ragaz in the canton of St. Gallen, Cheval Blanc in Basel, Schloss Schauenstein in Fürstenau in Graubünden, and Hôtel de Ville in Crissier in Vaud. All 22 restaurants holding two stars also maintained their distinctions. Seven restaurants received their first Michelin star this year. Among these newcomers is Ristorante con Enoteca Origini in Morbio Inferiore, which was cited as a notable surprise. The other new one-star recipients include Myle in Bern, run by Markus Arnold; Bärenstobe in Gonten, led by Michael Gollenz; Rémy in Zurich, headed by Simon Müller; AD LIB in Zermatt, managed by Dietmar Sawyere; Schlüssel by Tanja Grandits in Oberwil, operated by Marten Harder; and CAAA in Lucerne, led by Pietro Catalano. The total count for one-star restaurants stands at 106. The Michelin Guide released its 2026 selection recently. Some reports refer to the publication as the 2027 guide, indicating potential confusion regarding the edition year in initial coverage. The French tire manufacturer continues to publish the gourmet guide annually. The update confirms that no new addresses were awarded two stars this cycle. The focus of the awards remained strictly on the star hierarchy and specific special awards presented during the gala. The move to Andermatt highlights the guide's effort to diversify its ceremonial locations beyond traditional urban centers. Chef Daniel Humm, who previously held multiple Michelin stars and was named the world's best chef in 2018, is not part of this specific upgrade list but represents the broader context of Swiss culinary excellence on the international stage. The current distribution shows a stable top tier with five three-star venues, a solid middle tier with 22 two-star venues, and a broad base of 106 one-star venues. The inclusion of The Japanese Restaurant in the highest category signals continued growth in high-end dining outside of major metropolitan areas like Zurich or Geneva. The partnership with the local tourism entity in Andermatt suggests a strategic alignment between the guide's prestige and regional economic interests. The chefs' approach to minimizing table count to maximize quality control appears to have resonated with the inspectors. The presence of family members in key roles underscores the personal nature of high-level gastronomy in Switzerland. The list of new one-star recipients includes establishments across various cantons, reflecting geographic diversity in the lower tiers of the rating system. The ceremony concluded with the formal presentation of these accolades to the respective chefs and management teams present in the resort.