Complimentary
drink
110CHF

Vatel Restaurant

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. Monday - 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

Information

Restaurant

Monday to Saturday 12h00 -13h30
Monday to Saturday 19h00 - 21h30
Sunday Brunch 12h00-13h30

Bar

Monday to Sunday7H00 – 23H00

Breakfast

Monday to Sunday6.30 – 10.00
Starters
Ardoise Valaisanne (assortment of Valais cold meats and cheeses)Small Portion 22CHF / Large Portion 35CHF
Mixed saladSmall Portion 8CHF / Large Portion 12CHF
Chicken Ceasar salad and parmesan cheese crisp25CHF
Cream of pumpkin and roasted flour, chestnut fragments and black truffle oil14CHF
French toast with Grand Saint-Bernard herbs, soft-boiled egg in hazelnut crust, creamy mushroom sauce21CHF
Bagel of Vionnaz trout gravelax, chanterelle pickles, Whipped cream with horseradish and vanilla19CHF
Small warm goat cheese salad with dried fruits and date condiments16CHF
Main course
Our fresh fish suggestion
Saffron risotto with octopus and chorizo, smoked cloud23CHF
Tagliatelle with rabbit and carrots from Duay, mustard-gin sauce27CHF
Tartlet with seasonal vegetables in different textures soft-boiled egg and walnut oil emulsion from the Moulin de Sevry25CHF
Fresh perch filets from Loë, meunière style, tartar sauce, served with homemade French fries and seasonal vegetables47CHF
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 oil49CHF
Fillet of Hérens beef, fricassee of pink fir apple, endive tatin, spicy wine reduction52CHF
Hérens beef tartar, served with homemade French fries and toast36CHF
Desserts
Selection of Valaisan cheeses (tomme from Martigny, Goat’s tomme and local matured cow cheese)Small Portion 10CHF / Large Portion 16CHF
Gourmet Coffee14CHF
Palette of sorbets (Hasta ice Sion)12CHF
Our pastry chef's suggestions15CHF
Notre business lunch
Business Lunch served from Tuesday to Friday 21CHF