Le Grand & La Terrasse is the hotel's classic restaurant setting, with garden and mountain views accompanying international cooking. It serves breakfast, lunch, and dinner during the hotel's operating seasons. The terrace brings meals outside when conditions allow, while the Veranda retains a more formal evening mood. Men are asked to wear jackets there at dinner, as they are at Le Grill and Bar du Grill.
At Le Grill, the open kitchen makes the preparation part of the room's activity. The cooking draws on local ingredients within an international menu, with the rotisserie at its center. This is dinner with a defined sense of occasion, including an evening dress code that excludes sportswear and hiking or snow boots.
La Fromagerie has an unusually concrete connection to Swiss history. Its dining room occupies a former bunker where a Swiss bank stored gold during World War II. Today, fondue and raclette take precedence, including the hotel's truffle fondue. The restaurant operates in winter, giving the cheese-focused menu a seasonal place among the Palace's dining rooms. Its enclosed, chalet-style setting differs markedly from the garden-facing spaces upstairs.
Gildo's Ristorante also belongs to the winter season. The Italian restaurant takes its name from longtime maitre d' Gildo Bocchini, whose association with the hotel is part of its service history. Elsewhere, the Lobby Bar serves morning coffee, light dishes, afternoon tea, and evening cocktails. It remains the most informal thread through the day's dining, with guests meeting here before heading to their restaurant tables.