Our chef has created a seasonal menu highlighting fresh and local products.
Alongside this thoughtfully crafted menu, our sommelier invites you to explore the wines of Valais, Switzerland with expert pairings. At the end of your meal you will be greeted with a darling trolley of desserts, all of which are catered to your specific tastes.
Monday - Friday we offer our Quick Business Lunch, with a convenient rate.
The restaurant is closed every Sunday Night.
Information & Reservations Reserve your table By phone: 027. 720. 13. 13 Or online at: reservation@hotelvatel.ch
Restaurant
| Monday to Saturday | 12h00 -13h30 |
| Monday to Saturday | 19h00 - 21h30 |
| Sunday Brunch 12h00-13h30 |
Bar
| Monday to Sunday | 7H00 – 23H00 |
Breakfast
| Monday to Sunday | 6.30 – 10.00 |
| Ardoise Valaisanne (assortment of Valais cold meats and cheeses) | Small Portion 22CHF / Large Portion 35CHF |
| Mixed salad | Small Portion 8CHF / Large Portion 12CHF |
| Chicken Ceasar salad and parmesan cheese crisp | 25CHF |
| Cream of pumpkin and roasted flour, chestnut fragments and black truffle oil | 14CHF |
| French toast with Grand Saint-Bernard herbs, soft-boiled egg in hazelnut crust, creamy mushroom sauce | 21CHF |
| Bagel of Vionnaz trout gravelax, chanterelle pickles, Whipped cream with horseradish and vanilla | 19CHF |
| Small warm goat cheese salad with dried fruits and date condiments | 16CHF |
| Our fresh fish suggestion | |
| Saffron risotto with octopus and chorizo, smoked cloud | 23CHF |
| Tagliatelle with rabbit and carrots from Duay, mustard-gin sauce | 27CHF |
| Tartlet with seasonal vegetables in different textures soft-boiled egg and walnut oil emulsion from the Moulin de Sevry | 25CHF |
| Fresh perch filets from Loë, meunière style, tartar sauce, served with homemade French fries and seasonal vegetables | 47CHF |
| Valaisan. Cheesburger, homemade French fries (Rye bun, Hérens beef, local bacon, tomato, rocket salad, Bagnes cheese and tartar sauce) | 32CHF |
| Lamb shank from (Dents du midi) confit with herbs roasted parsnip coat with thistle oil | 49CHF |
| Fillet of Hérens beef, fricassee of pink fir apple, endive tatin, spicy wine reduction | 52CHF |
| Hérens beef tartar, served with homemade French fries and toast | 36CHF |
| Selection of Valaisan cheeses (tomme from Martigny, Goat’s tomme and local matured cow cheese) | Small Portion 10CHF / Large Portion 16CHF |
| Gourmet Coffee | 14CHF |
| Palette of sorbets (Hasta ice Sion) | 12CHF |
| Our pastry chef's suggestions | 15CHF |
| Business Lunch served from Tuesday to Friday | 21CHF |