Welcome to Ristorante Molinari Sempione
Swiss quality, Italian style in a house dating back to 1715 in the heart of the Simplon village.
Regional quality products in a friendly atmosphere – that's the motto of Ristorante Molinari Sempione and its owner, Fabian Molinari, a passionate manager at the helm.
A little story
This is a great place to be.
When we decided to purchase the "Clemenz" house, dating back to 1715, in 2015, we envisioned a restaurant project where we could delight the palates of hikers and tourists passing through. As owners of a butcher shop in Brig, we can offer our customers our own specialties, such as truffle-flavored ham, nettle coppa, lemon balm dried meat, and many other succulent meat and sausage products. As specialists in meat drying, we have developed our own product line and supply several company restaurants, including Rolex.
Alpine ambience
The interior layout offers seating for 30 people, resulting in a total capacity of approximately 40.
Advance reservations are mandatory for visits to Ristorante Molinari! - see contact details
Our menu
The restaurant's menu already features a variety of regional specialties: hay-flambéed pork ribs, truffle risotto, and dried meat, to name just a few.
We also serve local cheeses from Zwischenbergen and Brigerberg.
Thanks to our terrace on the old vegetable garden, financed by Swiss Mountain Aid, our restaurant offers outdoor seating for 16 people.
Passion
After various jobs, including a 22-year career with the Swiss Border Guard Corps, Fabian Molinari, who comes from Simplon-Dorf, bought a former officer's house in the heart of the village to settle there.
Devotion with heart and soul
A meat drying facility, a restaurant, and soon two guest rooms were Fabian Molinari's vision. The "Clemenz" house, dating from 1715, now houses the Molinari Sempione restaurant, delighting the palates of hikers and travelers with many unique specialties developed by Fabian Molinari and the region.
Molinari's Risotto
Fabian Molinari is passionately dedicated to the well-being of his guests and has made a name for himself with sensational risotto and top-quality meat. Simply magnificent.
Low-temperature cooking
in the Gillstein
Slow cooking in a so called «Gillstein» stone oven is ideal, as the heat-retaining stones maintain a constant temperature of approximately 80–90°C for hours. Meat becomes extremely tender and juicy after a brief, high-heat sear.
Satisfaction guaranteed
Fabian is a wonderful host, and a visit to his restaurant is an absolute must if you're traveling over the Simplon Pass. Rich and traditional flavors – an unforgettable dinner.
Pietro Chittolini
Last Sunday we celebrated our dad, grandpa, and great-grandpa's 80th birthday. Enjoying delicious food and fine wine in a beautiful setting – what more could you ask for?
Sarah Gasser
