Specials

Gourmet Special

Gourmet Special
Summer 2014

Family Special

Family Special
Summer 2014

Virtual Tour

Virtual Tour
360° Tour

SKI ACTIVE

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


Online booking

Arrival
Departure
Rooms

AdultsChildren
Room 1


In some weeks during high season we accept only weekly bookings with arrival on a Saturday

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Friday, 11. July 2014

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Free WiFi

Lunch Menu

Various starters and salads

Mushroom cream soup and porcini mushroom foam 15.–
Beef consommé with vegetables and profiteroles 15.–
Soup of the day 14.–
Avocado salad with coriander and sliced chicken with Asian spices accompanied by a spring roll 17.–/30.–
Winter salad with Black Tiger shrimps, mushrooms and balsamic vinaigrette 19.–/34.–
Rocket salad with nut vinaigrette and crispy warm goat cheese 16.–/28.–
Smoked salmon «Maître Etienne de Zermatt» with horseradish mousse and blinis 25.–
Ravioli filled with black Périgord truffle and porcini mushroom foam 21.–/38.–

Local specialities from the mountains

Plate with local dried meat and cheese specialities 36.–
Fondue with three different kind of cheese, for 2 or more people 28.–/p.P.
Cheese fondue with tomato and basil, for 2 or more people 30.–/p.P.
Cheese fondue with champagne, porcini mushrooms and black Périgord truffles, for 2 or more people 48.–/p.P.
Local raclette with marinated onions and courgettes, ratte potatoes 10.–

Fish

Mixed fish grill Provence style and panisse 42.–
Sea bass with Perino tomatoes, Taggiasca olives and Acquerello risotto with lemon 40.–
Pasta “Strozzapreti” with perinos tomatoes, black Tiger shrimps and botargo 38.–

Meat

Duck breast and liver, pumpkin-mango chutney and creamy polenta 38.–
Veal chop with roasted mushrooms, Acquerello risotto with lemon 55.–
Veal head and tongue, sauce ravigote with Melfor vinegar and steamed potatoes 28.–
Beef entrecote with sauce Café de Paris, vegetables and French fries 48.–

Burgers

Le valaisan: «Luma Beef», glazed onions, dry-cured bacon and raclette from Valais, with French fries 32.–
Le chef: «Luma Beef», glazed onions, duck liver, fig mustard, French fries with truffle and parmesan cheese 44.–

Desserts

Savarin Valais style, poached pear with spices, Caramel ice-cream with fleur de sel   16.–
Pineapple with Tasmanian pepper, panna cotta with lemon grass, speculoos biscuit   15.–
Crème brûlée with vanilla from Tahiti, warm chocolate madeleine   15.–
Fresh fruit salad with ice-cream or sorbet on your choice   14.–
Ice-cream and sorbet according to the selection per scoop 4.–