Chef and owner Sven Wassmer received the accolade, beckoning his team to join him on stage at the finale of the award ceremony. "What I'm doing with my team, day in, day out, is pure passion. There are no shortcuts, it's just we love what we do, when it comes down to food and being the best possible hosts."
Wassmer's wife Amanda (pictured below) is also the restaurant's sommelier, whom he also thanked, saying: "I think it's really like a dream come true."
The restaurant, nestled in a Swiss Alpine valley, which also received a Green Star this year for sustainability, celebrates the local region, with Michelin describing the food as "bold and full of contrasts, honest and accessible".
Chef Wassmer's signaturedish is 'Knöpfli with roasted yeast butter and truffle', on a menu delivering dishes inspired by the landscape of the Swiss Alps. He describes it as a testament to his "pared back and minimalist" style.
Photo: left, Amanda Wassmer-Bulgin, right Sven Wassmer
The restaurant now joins the upper echelons of the Michelin-star elite, joining Switzerland's three other three-Michelin-starred restaurants in the latest guide.
Here's a closer look at some of the dishes:
Field fresh Salanova lettuce / peas / sea buckthorn koshu
Toasted cherry stone ice cream / fermented cherry jam / coffee flavouring
Knöpfli / roasted yeast / truffle
Old cow tartare / cauliflower / meadow herbs
Saibling from Val Lumnezia / burnt sennenrahm / fir tree
12-year-old dairy cow / yummy paste made from fermented root vegetables with yeast / jus
Chef Thomas Schanz has been recognised with three Michelin stars a decade after opening in Germany's Rhineland-Palatinate wine region near the Moselle river. Step inside and take a look at his French-inspired dishes.
Behind restaurant won its first Michelin star after just 20 days of serving eat-in diners. We spoke to chef Andy Benyon about his extraordinary feat, and the fastest Michelin star in the east (London).