100 Years of “Chez Vrony”: a blend of tradition and pleasure
One of the most magical places in Zermatt, the “Chez Vrony” mountain restaurant, lies on a sun-drenched terrace, below Sunegga, with an unobstructed view of the Matterhorn. The restaurant, now a gourmet restaurant, the proud recipient of 14 Gault-Millau points, was once a simple alpine hut, built by courageous, passionate individuals with vision. On its centenary, “Chez Vrony” invites you take a journey through its tumultuous history.
From stable to restaurant: the early days
In 1900 Joseph Julen, Vrony’s great-grandfather, built a simple wooden house on Findeln, for 2,000 Swiss francs, using workers from Saas-Almagell. Nothing more than a tiny kitchen, a living room, a bedroom and a stable. The materials were carried up from Zermatt using donkeys and mules. It was the dawn of a building that more than a century later was destined to welcome guests from all over the world.
Veronika from Findeln – a tower of strength
The next generation suffered hardships and calamities which it bore steadfastly. Veronika and Severin Julen, Vrony’s grandparents, took over the building. Veronika gave birth to 12 children on Findeln, but lost three under tragic circumstances: on the mountain, in an avalanche, and in hospital. Yet they battled on. In 1922 they built a small tearoom named “Findelbord”, where they sold milk, cheese, eggs and tea, everything that they had to sell, on the precise spot where the terrace stands today. This tearoom was the precursor to today’s “Chez Vrony”.
Winter, skiing and injured famous skiers
The little restaurant was taken over in 1953, although not by choice, by Martin Julen, who was a successful ski racer. An injury at the start of the season took him from the slopes to the stove, and so it was that “Chez Vrony” opened for the first time in winter, long before there was even a ski lift on Sunegga. Findeln’s chairlift to Sunegga was not installed until 1957. Vrony’s father and his brothers had the lift built, financed by every penny the family had. It was a risk. And a turning point because from then on the winter season became the restaurant’s most important time of year.
When no-one wants to do something but someone takes it on
In 1962 the family based another challenge – who would continue running the restaurant. Lots were drawn and the restaurant passed to August and Martina. Back then it was called “Alpenheim” and no-one wanted it. The memories were too painful. August’s feet had been deformed by the too-small shoes he had always worn walking from Findeln to Zermatt. But August and Martina dared to make a fresh start despite typhoid, despite winters with no snow and scant income.
Transformation into a gourmet destination
The restaurant changed with the Sunegga area being supplied with artificial snow from 1986 and Zermatt’s growing popularity. Vrony, who was already serving guests enthusiastically from the age of 12, joined the business full time in 1979. She had a vision of an à la carte restaurant on the top floor, self service on the terrace. She herself served with charm, elegance and warmth. Guests were soon saying “Let’s go and eat at Vrony’s”, which gave rise to the name “Chez Vrony”. The restaurant changed as the cuisine became increasingly important and more popular.
Regional, organic produce and lots of love
Nowadays “Chez Vrony” is a culinary institution. The restaurant has been awarded Gault-Millau points since 2001. The cuisine is international, but rooted in the region. Many of the ingredients come from Valais or nearby Piedmont. In summer, ten cows graze Findeln and provide meat and cheese, whose quality can be seen and tasted.
“Chez Vrony” is more than just somewhere to eat. It’s a home, a slice of Zermatt history, a place of memories and rendezvous. It has seen cooking, laughter, tears and celebrations for 100 years. If you want to experience Zermatt, you must visit here and experience Vrony’s incomparable hospitality.
