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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


Online booking

Salida
Llegada
Habitación

AdultoNiños
Habitación 1


En temporada alta, a veces solo aceptamos reservas con llegada el sábado y estancia mínima de una semana.

Paquetes

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Paquetes de adviento en el Hotel Alex

4 días de adviento en Zermatt...
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Relax & Gourmet en el Hotel Alex

7 días de energía y reposo en Zermatt...
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Últimas noticias:

viernes, 11. julio 2014

Estamos encantados de comprobar que nuestras valoraciones en la plataforma de viajes TripAdvisor...

Family Destination Quality Our Passion

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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.–