Nouvo Bourg

Andrea Maugeri’s cooking brings Mediterranean warmth into direct contact with the Valais region. The kitchen works with seasonal, organic produce from local farmers and market gardeners, then adds accents from his roots near Mount Etna: Italian extra virgin olive oil, Sicilian citrus and a natural generosity in flavour. The menu changes with the seasons and stays close to fresh produce, with dishes built for clarity, colour and comfort. It is inventive, but grounded in recognisable ingredients and a strong respect for the people who grow them.

Nouvo Bourg organises themed meals inspired by the chef, giving returning guests a reason to follow the restaurant beyond the regular menu. These moments allow Andrea Maugeri to explore a specific idea, season or ingredient in more detail, while keeping the same Mediterranean and local foundation. The restaurant shares its latest news and upcoming meals through its own website, making it easy for guests to plan a visit around something seasonal. 

Saillon gives Nouvo Bourg much of its character. The restaurant is set in the centre of the old village, with one terrace overlooking a peaceful pedestrian street. Around it, stone buildings, narrow passages and local landmarks give the area a strong sense of history. The handmade tableware even references Saillon’s terroir and cultural heritage, with details inspired by almond trees, asparagus and the Farinet footbridge. It is a setting that suits the restaurant’s style: intimate, local and shaped by the village around it.

Nouvo Bourg’s commitment reaches beyond the kitchen. The tableware is handmade, with each piece designed to reflect Saillon’s landscape and heritage. The restaurant also works with filtered local water in reusable glass bottles, organic cleaning products, composting and careful waste sorting. Wines are chosen from local winemakers, reducing transport while giving guests a direct taste of the region. These choices give the restaurant a clear identity: thoughtful, eco-responsible and connected to the place it serves.