The restaurant menu

The new restaurant Menu of Chef Christophe Hubert

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Vegetables and Garden.

Sautéed boletes
New potatoes and Pancetta (IT) 29.-

Smooth Squash soup
Organic Egg calf & chestnuts 19.-

“Cocotte” of seasonal vegetables 24.-

Lake and sea.

Corsican bar fillet (FR), mashed potatoes
Vegetables with Virgin sauce 38.-

Scallop shell (FR) with boletus and hazelnut butter 44.-

Perch fillets “Meunières”
French fries and mesclun salad 30.-

Linguine with Swiss Salmon and Marinated Tomatoes 32.-


Cecina de “Leon” (Beef) and condiments 16.-/24.-

Deer Stew(AUT)
Autumn vegetables & Bacon from Valais 36.-

Sirloin of premium beef matured
Shallots, big fried potatoes and greens 38.-

Beef tartar (CH) seasoning “Home made”, French fries & Greens 30.-

The chef’s suggestions

Every day the chef offers a dish (26 chf) and a dessert (9.50 chf) made with the products of the market.
Seasonality, proximity and quality of products are highlighted, all in very limited quantities.

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