Stockhorn by the rex

cooking over wood fire

Reserve a table

About

"Knowing the farmers and how they work"


In our Restaurant Stockhorn by the rex, we focus on cooking on an open wood fire while bringing you closer to our our food philosophy: "It all starts with knowing the farmers and how they work; acquiring the best produce and staying as close to home as possible with a few exceptions. The farmers we work with care for their livestock, their soil and the harmony of us all coexisting together. No antibiotics or growth hormones in sight here! The fruit and vegetables are grown in season without the use of pesticides, herbicides or other harmful substances. Nose to tail cooking is tantamount on our menu, for the animals as well as the vegetables.

As we always say: Minimal waste and maximum taste."

In our Restaurant Stockhorn by the rex, we focus on cooking on an open wood fire while bringing you closer to our our food philosophy: "It all starts with knowing the farmers and how they work; acquiring the best produce and staying as close to home as possible with a few exceptions.  No antibiotics or growth hormones in sight here! The fruit and vegetables are grown in season without the use of pesticides, herbicides or other harmful substances. Nose to tail cooking is tantamount on our menu, for the animals as well as the vegetables.

As we always say: minimal waste and maximum taste."

Opening days & hours

closed until June

Opening hours:

Opening days:

Phone:

Location:

18:30 - 23:00

Tuesday to Sunday (Monday closed)

+4127 967 17 47

next to the rex, Riedstrasse 11 in Zermatt

interested? check out our menu:

Menu

organic, local and seasonal

our produce

At the rex we celebrate the origin of food from its beginnings: All our produce is sourced from the region and we work with organic, local and biodynamic farmers.

A few of our valuable producers are:

Les Devins - Sebastian und Sophie Grünefelder aus Sion

Reynard Bio-Top Sarl von Catherine, Eskylla, Sylvia et Mathieu aus Saillon

Horu Käserei von Mirjam und Reto Gobba-Wyrsch in Zermatt

Pico-Bio von Particia und Beat Ledermann in Dietikon

and lots more...

At the rex we celebrate the origin of food from its beginnings, some our valuable producers are:
Les Devins - Sebastian und Sophie Grünefelder aus Sion

Reynard Bio-Top Sarl von Catherine, Eskylla, Sylvia et Mathieu aus Saillon

Horu Käserei von Mirjam und Reto Gobba-Wyrsch in Zermatt

Pico-Bio von Particia und Beat Ledermann in Dietikon

and lots more...

natural & from everywhere

natural wines

Like with our food, we also rely on nature for our wines. At the rex we only serve natural wines, which means wines to which nothing has been added, without additives.

Regional means not only Swiss wine to us, but refers to the whole of Europe. However it is important to us that the wine we serve is representative of its origin, meaning its region, and that we use local grape varieties that express the diversity of their origin.

Like with our food, we also rely on nature for our wines. At the rex we only serve natural wines, which means wines to which nothing has been added, without additives.

Norwegian Chef, Swiss Surroundings

Thomas Haugstvedt

My philosophy in cooking is simple. Find the best and freshest produce and let it speak for itself. Treat it with respect. I am a big fan of working closely with nature, finding great matches and pairing that with beautiful wines. Wine is also very important to me as they go hand in hand creating harmony, with the food and at the table."

By scraping through the region's farms, forests, and mountains himself, he is collecting the most interesting produce Zermatt and the region have to offer and brings them straight to your table.

My philosophy in cooking is simple. Find the best and freshest produce and let it speak for itself. Treat it with respect. I am a big fan of working closely with nature, finding great matches and pairing that with beautiful wines.