Eating raclette at an alpine pasture in Valais — 2026 Selection
13 Valais mountain pastures
Every summer, from June 1st to mid-September, the Valais alpine pastures come alive. Cows ascend to high-altitude pastures, shepherds settle into their chalets, and alpine dairies begin crafting what will become, after 3 to 5 months of aging, the authentic Raclette du Valais AOP.
An alpine "buvette" (snack bar) is not a restaurant like any other. It's a unique opportunity to savor raclette directly from a half-wheel, melted over a wood fire, right at the table where it was made. Pure tradition, high-altitude terroir, cheese still warm from the cellar: an experience no lowland restaurant can replicate.
We have traveled across Valais to select the buvettes that serve the REAL Valais raclette: half-wheel made from raw milk, produced on-site or by a certified AOP producer. No individual raclette makers, no pre-cut slices — strict tradition.
For each address, find out the altitude, opening period, how to get there, and who the shepherds are who will welcome you. And if you loved your tasting this summer, you can now order the same wheel to your home in the fall, shipped as soon as the official season opens.
Central Valais
Taste local produce at home
Did you love your mountain raclette this summer? The season ends in autumn — but the tasting can continue. Pre-order some cheeses from the Valaisan high pastures for the 2026 season, delivered directly to your home starting in October.
Frequently Asked Questions
Some shepherds sell their wheels directly on site, but in limited quantities and subject to availability. To be sure to have your 2026 alpine cheese wheel for autumn, the easiest way is to pre-order it on Misterraclette.ch: you reserve now and receive your cheese directly at home as soon as the official season opens, at the beginning of October. Limited production, first come, first served.
The strict Valais tradition: raclette from a half-wheel of cheese cooked over a wood fire or electric element, scraped directly onto the plate. Served with: plain boiled potatoes, gherkins, pickled onions, and sometimes Valais dried meat. No individual raclette pans, no pre-cut slices — this is what differentiates it from raclette served on the plains. Purists eat nothing else: the cheese is the star.
A raclette at the alpine chalet costs between 20 and 35 CHF per person, usually all-you-can-eat or served in several courses. The price includes raclette, potatoes, gherkins, and onions. Drinks and additional sides are extra. Payment is often in cash only — remember to visit the ATM beforehand.
Three common ways: on foot (most mountain restaurants are at the end of a 30-minute to 2-hour hike), by gondola + walk (ideal for families), or by car/4x4 (some alpine roads are passable, others are reserved for shepherds). For each mountain restaurant in our selection, we indicate the recommended access, the elevation gain, and the walking time from the nearest car park.
Highly recommended, especially on weekends and public holidays. The capacity of the refreshment stalls is limited (often 20 to 40 covers), and melting half a wheel of cheese takes time — the shepherds want to serve you a real raclette, not a conveyor-belt raclette. A call or text message the day before is sufficient in most cases.
The alpine pasture season follows nature's cycle: mountain restaurants generally open in early June, when the cows go up to the alpine pastures, and close in mid to late September, at the "désalpe" (descent from the mountain pastures). Some, lower in altitude, remain open until mid-October. For each mountain restaurant, its exact opening period is indicated — don't hesitate to check directly before your visit.
