Martigny
90CHF
Complimentary
drink
drink
Chef Thierry Laurier 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.
Tuesday - Friday we offer our Quick Business Lunch, with a convenient rate.
The restaurant is closed every Sunday Night and Monday (entire day).
Information & Reservations
Reserve your table
By phone: 027. 720. 13. 13
Or online at:
reservation@hotelvatel.ch
Restaurant
| Visitors | Tuesday to Saturday (lunch) |
| Hotel Guest | Tuesday to Saturday (lunch/diner) |
Bar
| Tuesday to Saturday | 7H00 – 23H00 |
Breakfast
| 6.30 – 10.00 Uhr |
| Ardoise Valaisanne (assortment of Valais cold meats and cheeses) | 22 (main 35) CHF |
| Mixed salad | 8 (main 12) CHF |
| Warm goat cheese croutons, rucola salad and lime caramel | 18 (main 26) CHF |
| Cesar's salad with chicken and parmesan crisp | 24 CHF |
| Squid carpaccio with lime, sour cream and salmon eggs | 22 CHF |
| Grana Padano cheese pastry, confit bell pepper and dried tomatoes mousse, rucola salad and mozzarella di buffala | 21 CHF |
| Cream pea soup, Royans fried ravioles, colza oil croutons | 15 CHF |
| Lobster bauletti, smashed broad beans with chorizo, bisque emulsion with saffron and Manchego crisp | 35 CHF |
| Risotto Carnoli with beetroot and gorgonzola, frothy almond milk | 22 (main 29) CHF |
| Tagliatelle alla puttanesca | 21 (main 26) CHF |
| Gluten free: penne with chicken oysters and wild garlic | 31 CHF |
| Fillets of fresh perch, meuniere style, tartar sauce and homemade French fries as in Belgium | 40 CHF |
| Hérens beef tartar (seasoned to you liking), homemade French fries as in Belgium and toasts | 34 CHF |
| Valaisan cheeseburger with homemade French fries as in Belgium (Rye bun, Hérens’ beef, Valais bacon, tomatoes, rucola salad, Bagnes’ cheese, tartar sauce) | 32 CHF |
| Our fresh fish suggestions | price on the slate - CHF |
| Beef filet with a parsley crust, Sichuan pepper sauce and roasted Vitelotte potatoes with bacon | 42 CHF |
| Spareribs from Gruyère with a gravy reduction and crispy polenta | 37 CHF |
| Warm white asparagus, raw ham from Valais and mayonnaise | 21 (main 31) CHF |
| Gratinated asparagus with Bagnes cheese 98 and wild garlic pesto | 21 (main 29) CHF |
| Tagliatelles with asparagus and seared foie gras, served with a Sichuan pepper sauce | 33 CHF |
| Valais cheese plate | 16 CHF |
| Assortment of artisanal ice creams and sorbets (Hasta glaces Sion) | one scoop - 4.50 CHF |
| Our pastry chef special desserts | 12 CHF |
| Café gourmand | 12 CHF |