Restaurante-Grill
Una de las mejores cocinas en Zermatt con una exclusiva gama de platos. Los manjares del restaurante-grill harán las delicias de todos los gourmets.
Cocktail bar y salón de fumadores
El amplio ‘Alex Lounge Bar’ con rincones temáticos ofrece una impresionante variedad de whiskys y puros (el salón de fumadores más bonito de Zermatt), e invita a sentarse tranquilamente a conversar.
Bodas
Noches de magia: habitaciones de diseño extravagante en colores cálidos con los más selectos textiles. Un placer para románticos y enamorados.
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
Paquetes
0/0
Últimas noticias:
viernes, 05. abril 2013
La región de esquí de Zermatt ofrece este mes de abril las condiciones ideales para disfrutar de...
Lunch Menu
Various starters and salads
| Mushroom cream soup and boletus foam | 15.– |
| Consommé soup with vegetables and profiteroles | 15.– |
| Soup of the day | 14.– |
| Avocado salad with coriander and sliced corn-fed 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 cutlet of lamb, cream cheese stick and rosemary vinaigrette | 34.– |
| Warm goat cheese croutons on rocket salad with nut vinaigrette | 15.–/26.– |
| Smoked salmon «Maître Etienne from Zermatt» | 24.– |
Local specialities from the mountains
| Local meat and cheese dish | 35.– |
| Fondue with three different kind 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
| Ravioli filled with truffles from Périgord and boletus foam | 21.–/38.– |
| Cicatielli Provence style | 16.–/28.– |
| Cicatielli Provence style with Black Tiger shrimps | 21.–/43.– |
Fish
| Mixed fish grill Provence style and panisse | 40.– |
| Steamed wild halibut on sweet potatoes with Haas avocado and coriander |
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.– |
| Burger with «beef from Herens» with raclette cheese and French fries | 30.– |
| Chef burger with «beef from Herens» with duck liver, mustard of figs and French fries with parmesan cheese and truffles | 40.— |
Desserts
| Perfumed cream of green matcha tea with chocolate sorbet and pickled kumquats | 15.– | |
| Tiramisu « à la minute » <br/ >Foam of tiramisu, poached lady’s fingers, milk ice-cream | 14.– | |
| Fresh mixed berries with Aloe Vera sorbet and meringue | 15.– | |
| Banana split « Alex » Caramelized bananas, caramel ice-cream and chocolate sauce |
15.– | |
| « Homemade » Ice-cream and sorbets | per scoop | 4.– |