Gilles Varone

Discover a passionate cuisine, featuring the most local flavors possible.

A different experience

The restaurant's aim is to promote responsible cooking based on seasonality and the quality of local produce.

flavors & values

In five, six or seven courses and always served by the kitchen team.

Rich and varied experience

On the occasion of the new edition of the Michelin Guide 2024, the restaurant was awarded the prize for Best Young Swiss Chef 2024.

Michelin young chef award

The restaurant and its team
Got awarded their
second Michelin star

The Restaurant

a fine, remarkable and different experience

Nestlied in the heart of the charming village of Saint Germain in the centre of Savièse, Restaurant Gilles Varone offers an intimate and relaxed atmosphere.

Located in the new district of Saint Germain centre, the restaurant on the ground floor offers a breathtaking view of the Valais Alps and will quickly put you at ease in its warm atmosphere.

More than just a meal, my ambition as a Chef is to offer you an authentic moment, focused on sharing my love of cooking.

Experiences

a unique menu, changing according to the quality and seasonality of products

The experiences I propose are differentiated by the number of services they include.

Please note that the chosen experience will be identical for all guests seated at the same table.

The experiences I propose are differentiated by the number of services they include. Please note that the chosen experience will be identical for all guests seated at the same table. I can offer you food and wine pairings and non-alcoholic food and wine pairings concocted with each of my experiences.

Experience in 5 services

199 CHF

Premice - First Course - Second Course - Main Course - Dessert

Experience in 6 services

229 CHF

Premice - Starter - Fish - Main Course - Pre-Dessert - Dessert

Experience in 7 services

259 CHF

Premice - First Course - Second Course - Fish - Main Course - Pre-Dessert - Dessert

Vegetarian experiences

Vegetarian versions of all experiences are available on request only.

For groups

Experiences for more than 8 people are available on special request.

– from 2024 –

The 5-course experience – 130 CHF The experience in 6 services – CHF 165 The experience in 7 services – CHF 190 Business experience – 75 CHF

– Please inform us of any allergies or special dietary requirements at the time of booking.

Book a table

Wine list

The wine list is regularly updated.

– Gift vouchers –

Monetary gift vouchers can be ordered.

– You can come to the restaurant Thursday from 10am to 5pm, Friday/Saturday from 9am to 11am, 4.30pm-5-30pm and Sunday from 9am to 11am

– For paperless gift voucher, email us and we will send our paiement details

order a gift voucher

Values

The gilles varone restaurant also promotes values that are closed to its heart

Terroir

Seasonal dishes and ingredients that I carefully select from local producers, while paying particular attention to promoting local products. I strive to forge strong links with a wide range of players, from the producer to the customer, and including my team.

Haute cuisine

I honor the legacy of Michelin-starred chefs by finding the perfect balance of flavors, paying special attention to detail, working on the aesthetics of my dishes and surprising your five senses as much as possible.

I’ll be delighted to welcome you and help you discover the culinary world I’m so passionate about. What’s more, I’m keen to reveal the subtleties of each dish myself, so I’ll come and serve you personally at your table.

team

a young, dynamic team

CHEF & boss

His background

My relationship with cooking began with an apprenticeship at the CRR SUVA in Sion. To perfect my art, I then flew to England, where I was awarded the title of Best Young Chef in the country by The Craft Guilds of Chefs.

Thanks to this experience, I was then given the opportunity to work in some of the country’s most renowned kitchens:

Mosimann’s Private Club
Chef de Partie

Pétrus(*) by Gordon Ramsay
Senior Chef de Partie

Trivet(*) by Johny Lake
Senior Chef de Partie

Bibendum(**) by Claude Bosi
Second de Cuisine

Passionate about cooking and the world around it, I like to constantly innovate and seek out new flavors. So I decided to launch my first restaurant in my native land, to share my discoveries and expertise with you.

LETIZIA VARONE

co-manager

Her background

Letizia was immersed in the restaurant business from the moment she met Gilles.

With a background in accounting and finance, she coordinates and manages the day-to-day running of the restaurant with Gilles.

Andrea Granzarolo

Head chef

His background

Of Italian origin, my passion for cooking goes back to my childhood, passed on by my grandmother. From the preparation to the end of the meal, cooking has always been for us a moment of sharing and conviviality that brings people together.

After training at the Istituto Professionale Carlo Porta in Milan, I took my first steps in the world of gastronomy at the Michelin-starred restaurant I Castagni * in Vigevano in Lombardy.

My need to learn then took me to London, where I had the opportunity to work in the Greenhouse Restaurant by Arnaud Bignon for five years, then for six years alongside Hélène Darroze, between San Sebastian, Paris and London.

The desire to adopt a more ethical and sustainable approach to cooking led me here, to Savièse, to join Gilles and devote myself to a gastronomy rooted in respect for produce and its seasonality.

Wesley Broden

Head pastry chef

His background

After studying at the St Union Kain hotel school and a constructive apprenticeship at the ‘Au petit château’ restaurant, I flew to London where I was able to learn and specialise in patisserie at a number of famous restaurants such as :
– Gauthier Soho
– Greenhouse (**)
– Bibendum (**)
– Alex dilling at Cafe Royal (**)
– The Connaught hotel (5* hotel)

After working with Gilles for 2 years at the Bibendum by Claude Bosi restaurant, I decided to join him in his ambitious new project as head pastry chef.

Lise Donier-Meroz

Head Sommelier

Her background

My work in the world of haute gastronomy began in England in 2017 at the restaurant L’Enclume. In 2019, I begin the quest for the prestigious Master Sommelier thanks to the influence of my mentor Pierre Brunelli MS. At the beginning of 2020 in London, I become the first winner of the Gérard Basset Travel Scholarship, which will enable me to discover the vineyards of South America for several months. In 2021, I moved closer to my family in the Jura region of France, to the Valais, a region I fell in love with in the first few weeks.
2023 was a year full of success, with me achieving the Advanced level of the Court of Master Sommelier and winning the title of champion of the Ruinart Challenge Switzerland.
I love highlighting the magnificent work of winegrowers all over Switzerland, telling their stories and finding perfect, original combinations that will sublimate the products worked by the chef.

Ana Suarez

Restaurant Manager

Her background

My passion for gastronomy and wine began when I was a teenager in my native Uruguay, where I studied sommellerie. To discover the vast world of the hotel industry, I travelled to Spain to work in one of the country’s top restaurants: Disfrutar in Barcelona (three Michelin stars). My ambition to learn more took me to London, where I worked with Gilles at the Bibendum restaurant. I then worked as Deputy Head Sommelier at Dinner by Heston Blumental in London (2 Michelin stars). My passion for perfection and the search for new experiences finally brought me to Savièse to join Gilles and his team.

Recruitment

We’re always on the lookout for new talent, both in the dining room and in the kitchen.

Our current open positions are as follows:

– Pastry – Chef de partie

– Pastry – Sous chef

– Front of house – Chef de rang (French speaking)

Please do not hesitate to send us your complete application.

MICHELIN BEST YOUNG CHEF SWITZERLAND 2024

Gault & Millau entry

“french discovery of the year 2023”

The Chef at the awards ceremony.

The Chef at the awards ceremony © Thomas Buchwalder

On the occasion of the new edition of the Michelin Guide 2024, the restaurant was awarded the prize for Best Young Swiss Chef 2024. The chef and his team were awarded one star and one green star. The latter rewards the eco-responsible initiatives implemented by the establishment and reflects a strong commitment to sustainable gastronomy. The restaurant would also like to take this opportunity to thank all those who, in one way or another, have contributed and continue to contribute to its success.

In the new edition of the Guide Gault Millau 2023, the restaurant was awarded an honorable score of 15 points, marking its entry alongside the book’s most outstanding recommendations. In addition to this rating, the chef and his team were awarded the prestigious distinction of
“French-speaking Discovery of the Year”.
.

Thursday

6:30 pm – 12:00 am

Friday & Saturday

12h00 – 16h00
7 p.m. – 12 a.m.

Sunday

12h00 – 16h00

Holidays 2025/2026

December 2025/ January 2026

Monday December 22nd 2025 to Wednesday January 7th 2026

access

— By Car —

Take advantage of the free underground parking, drive your car up to the top floor and take the elevator to floor zero.

— By bus —

Bus routes 341 and 342 from Poste, Gare Sion to Saint Germain center Savièse.

The restaurant is also accessible to people with reduced mobility.

Dogs not allowed.

Itinerary

contact

Restaurant Gilles Varone
Rue du Stade 5B
1965 Savièse

[email protected]
027 565 89 20

The Restaurant

Experiences

Experience in 5 services

Experience in 6 services

Experience in 7 services

Vegetarian experiences

For groups

– from 2024 –

– Gift vouchers –

Values

Terroir

Haute cuisine

Share

team

gILLES VARONE

CHEF & boss

LETIZIA VARONE

co-manager

Andrea Granzarolo

Head chef

Wesley Broden

Head pastry chef

Lise Donier-Meroz

Head Sommelier

Ana Suarez

Restaurant Manager

Recruitment

MICHELIN BEST YOUNG CHEF SWITZERLAND 2024

Gault & Millau entry

Media appearances

24 Heures

Le Nouvelliste

Guide Michelin

Le Nouvelliste

Le Nouvelliste

Le Nouvelliste

Rhône FM

Le Nouvelliste

Rhône FM

Le Nouvelliste

Le temps

Couleurs locales

Gault & Millau

Le nouvelliste

Opening times

From July 2023

Holidays 2025/2026

access

— By Car —

— By bus —

contact

BONS CADEAUX FETES DE FIN D'ANNEE

BONS
CADEAUX FETES DE FIN D'ANNEE