Grill and Speciality Restaurant
One of the best restaurants in Zermatt with a superb selection of dishes. Gourmet food that will set your pulses racing!
Cocktail Bar and Fumoir
The spacious Alex Lounge Bar has themed alcoves and is the perfect place to sit back and relax for a while with an impressive selection of whiskies and cigars – and the best fumoir in Zermatt.
Weddings
Magical nights in extravagant rooms with luxurious fabrics and warm colours – the perfect place for lovers and romantics.
HOTEL ALEX
Familien Perren & Hürlimann
Bodmenstrasse 12
CH-3920 Zermatt
Switzerland
Tel. ++41 (0)27 966 70 70
Fax ++41 (0)27 966 70 90
info(at)hotelalexzermatt.com
Packages
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Breaking News:
Wednesday, 02. May 2012
The Matterhorn Eagle Cup newly offers a package this year.Services:
3 overnights in a hotel:...
Lunch Menu Card
Various starters and salads
| Mushroom cream soup and boletus foam | 15.— |
| Consommé soup with vegetables and profiteroles | 15.— |
| Avocado salad with coriander, chicken stripes and asian spices |
16.—/28.— |
| Winter salad with Black Tiger shrimps, mushrooms and balsamic vinaigrette |
18.—/32.— |
| Mixed salad with dried tomatoes and lamb sirloin in goat cheese crust and rosemary vinaigrette |
34.— |
| Warm goat cheese croutons on rocket salad with nut vinaigrette |
15.—/26.— |
| Tuna tartare with sesame and wasabi sorbet | 28.— |
| Smoked salmon «Maître Etienne from Zermatt» | 20.— |
Local specialities from the mountains
| Local meat and cheese dish | 35.— |
| Fondue with 3 different sorts of cheese (min. 2 persons) | 26.—/p.P. |
| Cheese fondue with tomato and basil (min. 2 persons) | 28.—/p.P. |
| Cheese fondue with champagne, boletus and black truffles from Périgord (min. 2 persons) |
45.—/p.P. |
| Local raclette with pearl onions and marinated courgettes | 10.— |
Pasta and risotto
| Acquerello Risotto with clam shells, scallops and shrimps | 36.— |
| Acquerello risotto with mushroom ragout of the season | 16.—/28.— |
| Ravioli filled with truffles from Périgord and boletus foam | 21.—/38.— |
| Cicatielli provence style | 16.—/28.— |
Fish
| Mixed fish grill provence style and panisse | 46.— |
| Steamed wild halibut on sweet potatoes with Hass avocado and coriander |
44.— |
| Half baked tuna and mixed vegetables | 44.— |
Meat
| Corn-fed chicken breast poached like in a hotpot | 34.— |
| Braised veal cheeks and mashed potatoes with thyme | 36.— |
| Sirloin steak with sauce “Café de Paris” and french fries | 46.— |
| Local burger: 'Beef from Herens' with onions, tomatoes, salad, courgettes and french fries |
28.— |
| Chef burger: 'Beef from Herens' with onions, salad, goose liver, courgettes and french fries refined with truffle oil |
38.— |
Desserts
| Crème brûlée with carrot, clementine and ginger with tonka bean ice cream |
15.— | |
| Marinated mixed berries with aloe vera ice cream | 15.— | |
| Dessert of the day | 12.— | |
| Homemade ice cream or sorbet | per scoop | 4.— |