Founded 2014
Chef Sven Wassmer
Kitchen sophisticated Swiss
Atmosphere luxurious
The 7132 Silver Restaurant in the Swiss Alps is located in a luxury spa hotel, an extraordinary architectural creation in the village of Vals. Chef Sven Wassmer, one of Switzerland’s best known and valued chefs, explores the steep slopes of the Vals Valley in search of special fruits, herbs and mushrooms. The farms in the neighboring villages provide him with ingredients, the fish are freshly caught in the surrounding glaciers and the meat is of herds feeding on fresh grass in the mountains.
Wassmer (30) has been leading the restaurant for two years, during which he reinvented Swiss cuisine. The menu includes 12 innovative dishes, accompanied by wine recommendations by his wife – 7132 Silver’s sommelier. He creates an intricate and elaborate seasonal cuisine, combining regional ingredients and influences with the finest Italian, French and Austrian cuisine.
Under his leadership, 7132 Silver won two Michelin stars (the first in 2015 and the second in 2016), and rated 17 points (out of 20) by the French Gault Millau. Wassmer, whom the prestigious guide named “discovery of the year,” has worked in several leading European restaurants, including the Swiss Focus (2 Michelin stars); chef Nuno Mendes’ (Chiltern Firehouse) London-based Viajante; and Swiss Schoenstein Schloss (3 Michelin stars).
- Cauliflower with Hight Land Beef Tatar and Douglas Fir Oel
- 14 years old Rätisches Grauvieh with roasted vegetable paste and young onions
- Las Sorts Corne de Gatte Mountain Potato I Truffle I Swiss Alpine Cheese
- Pea Flan with Valser Chantarelles and Wild Herbs
- Cream of Swiss Mountain Cheese I Sourdough Chip
One more thing In 2016, Wassmer joined SWISS airlines and created a prestigious culinary journey for its First class passengers, with dishes like casserole of crab meat with ponzu sauce, garlic puree and seaweed salad.
Contact 7132 Silver Restaurant 7132 Vals
+41 58 7132 060
Website
"This is the sort of stylish design you might expect in Berlin, London or Paris but not at the end of the Vals valley. The cuisine is also state of the art: powerful, full of innovative ideas and exciting contrasts - and all made using top quality products"
Chef Q&A Sven Wassmer
My restaurant’s secret:
The mountain environment
My 3 most favorite ingredients:
Alpine Butter, Wild Herbs, A good quality long fermented Soy Sauce
The dish I love cooking the most:
I don’t have any favourite. I love them all.
The most exciting moment in my career:
working with Nuno Mendes at Viajante in London and all that went with it
The best cooking advice I have ever received:
Stay true to yourself
The person/people that I was most excited cooking for:
Daniel Humm
My guilty food pleasure is:
Pizza
My ideal last meal would be:
Great Swiss Raclette cheese
The next ‘big thing’ in the culinary world is:
keep it simple, back to the roots
The best restaurant in the world in my opinion:
L’Astrance Paris. Food and Service
Founded January 2015
Chef Shahaf Shabtay
Kitchen Asian
Atmosphere Open minded
Nithan Thai (“Thai Legend”), one of Israel’s most elaborately impressive Asian restaurants, offers a combination of 5 Asian cooking techniques inspired by nature: Water – Evaporation and seawater; Inner peace – Stone ovens; Sunrise – Health; Golden sun – Crispy and Crunch; Sound – The Whisper of the flame. The chef chosen to lead the kitchen and develop the new concept is Shahaf Shabtay (40), an internationally renowned Israeli chef, who achieved great success around the world and recently returned to Israel.
Chef Shabtay brings a culinary experience of 20 years. He worked in about 15 restaurants across the globe (Shanghai, Amsterdam, New York, Bombay, Belgrade, Prague and more), and won the recognition of the international culinary community.
Apart from the main dining area, Nithan Thai offers a bakery, exotic juice bar and an Asian lounge bar with specially curated selection of Far Eastern alcoholic beverages.
- Short Rib Pung Bun | Short Ribs, 13 Spices, Panda Sesame, Radish, Coconut Juice
- Pla Op | Teppo Drum Fish, 450C, Tjap Tajay, Cauliflower, Coconut, Knife Ball
- Nithan millennium | Tuna ,salmon , king forest mushroom , ABC sesame sauce
- Gang pad coconut | Smoked Black mussels, crystal shrimps, rice wine , ginger , home made French fries
One more thing Shabtay's cooking book – “Eight Flavors of Asia” - was one of 5 finalists for the Best Asian cooking book in Europe.
Contact 21 HaArba'a St. , Tel Aviv
03-560-0555
Website
Chef Q&A Shahaf Shabtay
- My restaurant's secret:
- Discovering a different Asia
- My 3 most favorite ingredients:
- It's like choosing your favorite child. There is no such thing
- The dish I love cooking the most:
- Pasta for my daughter Romi
- The most exciting moment in my career:
- Receiving the leadership baton of the Dutch group as head chef in India
- The best cooking advice I have ever received:
- "The happier you are, the tastier your food will be"
- The person/people that I was most excited cooking for:
- Cooking for the waiters just before stating the service; the essence of our relationships
- My guilty food pleasure is:
- Bread sticks
- My ideal last meal would be:
- Probably on a Lufthansa flight
- The next 'big thing' in the culinary world is:
- There isn't one. Everyone decides for themselves
- The best restaurant in the world in my opinion:
- The dining room in the kibbutz
Meal Structure