A classic Italian starter consisting of thinly sliced raw beef drizzled with olive oil and lemon juice and spread with rucula and parmesan cheese.
Foie gras — 21.-
Lightly paned escalope of foie gras served with a fig chutney.
Assiette Valaisanne — 16.-
The traditional appetizer made of different charcuterie from Wallis served with cheese fondue and raclette.
Raclette — 38.-
A tasting of three different cheeses from Valais AOP cooked with the traditional way of wood fire.
Cheese Fondues— from 25.-
Our classic fondue with cheese or our special fondue with a fine addition of tomatoes or mushrooms.
Meat Fondues — from 46.-
Friendly way to eat a meat dish in the similar manner as cheese fondue involving very thin slices of beef meat cooked in a rich vegetables broth or oil, served with several different tasty sauces.
Spinach and Ricotta ravioli — 22.-
Simple yet delicious ravioli stuffed with spinach and ricotta with a basil sauce.
Croûte — from 19.-
Favorite dish of every skier and hiker presented with a large slice of bread cover with cheese and perfectly roasted in the oven with the choice of adding ham and/or an egg.
Chateaubriand — 54.- per person
A perfectly grilled large tenderloin steak served with a delicious Bernese sauce.
Porcini beef filet — 47.-
Beef fillet served with porcini mushroom sauce.
Milanese veal escalope — 39.-
The most famous dish from North of Italy, a thin veal cutlet covered in bread crumbs and fried in butter.
Trout — 34.-
Fresh trout cooked "au bleu" or with butter.
All our mains are served either with rösti, fries, rice and vegetables of the day or salad.
