Josh T.
Yelp
I am abashed to confess that despite my four years of study in the same city, I never visited Château de Villa till I went back on vacation two years after graduation.
On the upside, I think that made me appreciate the experience even more. Château de Villa is perhaps the single best destination to appreciate the wine, cheese, and cured meats of the Valais region.
Particularly if you're a fan of Raclette, instead of just choosing one cheese, the restaurant actually takes you of a "tour" through 4-5 cheeses, with a decent portion of each. You then can ask for more of one that you particularly like. Each cheese is explained in a fair amount of detail, and while the waiter was generally able to express almost everything in English, it did help that some of us could speak French.
The Fondue was of course, excellent. The selection of wines? Top notch. But what was a bit of an unexpected surprise was that I didn't know they also had specialty cured meats. They had a few types of air cured pork that were made from a specific breed of mountain pig. While nothing like Iberico, it was absolutely delicious, and a great complement to the cheeses we were having.
The next time I'm in Sierre? I'm going back again.