Gstaad does not have a large number of dedicated steakhouses — the valley's culinary tradition leans towards fondue, tasting menus and French-Swiss cuisine. But the two premium steak destinations that exist are genuinely excellent: Chubut at Gstaad Palace and 16 Art-Bar-Restaurant in Saanen. Both serve prime cuts with the seriousness the ingredient deserves.
Chubut is the Argentinian-concept steakhouse at Gstaad Palace, operating during the winter season from the lower level of the hotel. The kitchen centres on an open fire grill that prepares dry-aged cuts — ribeye, côte de boeuf, prime tenderloin — over wood and charcoal. The Malbec-focused wine list is one of the most comprehensive South American selections in Switzerland, with producers from Mendoza and Salta. Budget CHF 70–160 per person for food.
The dry-aged ribeye at Chubut is the benchmark preparation — typically 28–35 days aged, presented on a board with chimichurri, sea salt and roasted vegetables. The côte de boeuf for two is the show-stopper: a bone-in preparation weighing 800–1,200g, carved at the table. Cooking to medium-rare is the house recommendation; the kitchen is accommodating of medium-rare plus, but does not recommend going beyond medium for prime cuts of this quality.
16 Art-Bar-Restaurant in Saanen is less known outside the valley but is the local reference for a serious steak dinner. The côte de boeuf for two is the signature and is frequently cited by Saanenland regulars as one of the best steak preparations in the Bernese Oberland. The setting — low wooden ceilings, intimate atmosphere, a wine cellar of unusual depth for a village restaurant — makes it the preferred steak restaurant for visitors who want something more intimate than the Palace context.
Chubut serves primarily South American beef; 16 Art-Bar uses Swiss and European prime cuts. Swiss beef from alpine-pastured cattle has a different flavour profile — less intense marbling than Wagyu or South American grass-fed, but a clean, mineral quality that pairs particularly well with Swiss red wines (Pinot Noir from Graubünden, Cornalin from Valais). The choice between the two reflects a preference for the Argentinian grilled tradition versus the European bistro approach.
At Chubut, the wine pairing focuses on Malbec and Cabernet from Mendoza. At 16 Art-Bar, the cellar leans towards French and Swiss reds — a mature Côtes du Rhône, a Graubünden Pinot Noir aged 4–5 years, or a Provençal Bandol. The sommeliers at both restaurants are knowledgeable and will guide recommendations based on your preferences and the cut ordered.
Beyond the two dedicated steak restaurants, Hotel Olden serves an excellent tartare as its signature dish — classic beef preparation, very good. LEONARD's at Le Grand Bellevue occasionally features prime beef preparations on the tasting menu. La Bagatelle's French kitchen produces beef preparations when in season — côte de veau is more typical than beef steak, but the kitchen quality is exceptional for any meat preparation.
MEGU at The Alpina Gstaad serves both Japanese Wagyu A5 (imported) and Swiss-raised Wagyu on the same menu. The comparison between the two is one of the more interesting exercises available to a dedicated carnivore in the valley. The Japanese A5 is more intensely marbled; the Swiss Wagyu has a cleaner flavour with more Alpine character. Both are served in the Japanese style — thin slices, precise preparation.
Chubut is dinner-only and requires booking through the Palace at +41 33 748 50 00. Open daily during winter season from 19:00. 16 Art-Bar in Saanen is open Wednesday to Sunday from 18:00 and takes reservations at +41 33 744 88 00. Our concierge handles both bookings in German.
Swiss steak restaurants serve traditional European accompaniments — pommes frites, gratin dauphinois, green salad, roasted vegetables, béarnaise sauce. Chubut adds South American elements: chimichurri, provolone, empanada as a starter. 16 Art-Bar's kitchen produces a particularly fine gratin that is worth ordering alongside any main course.
Tell us your preference (Chubut for the Palace experience, 16 Art-Bar for the intimate Saanen chalet) and date. We call and confirm in German, passing party size and any dietary requirements. Confirmation on WhatsApp in under ten minutes.
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Chubut at Gstaad Palace for the premium Argentinian experience. 16 Art-Bar in Saanen for the most intimate and local steak dinner in the valley.
No — Chubut is winter season only. La Bagatelle and 16 Art-Bar are open in summer as well.
CHF 70–160 per person for food (depending on cut). Add wine for a total of CHF 120–250 per person.
Yes — at MEGU at The Alpina Gstaad. Both Japanese A5 Wagyu and Swiss-raised Wagyu are on the menu.
No — 16 Art-Bar is dinner-only, open Wednesday to Sunday from 18:00.
Send one WhatsApp message. We call the restaurant in English, German, French or Italian, confirm the table, and reply with your booking details — usually within 10 minutes.
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