Ristorante di specialità e grigliate
Uno dei migliori ristoranti di Zermatt con un'ampia scelta di prelibatezze. Le delizie per il palato del ristorante di specialità e grigliate conquisteranno anche i buongustai più esigenti.
Cocktail bar e fumoir
L'ampio Alex Lounge Bar con nicchie a tema invita gli ospiti a trattenersi con una ricca scelta di whisky e sigari (il fumoir più elegante di Zermatt).
Matrimonio
Notti da favola: camere sontuose con ricchi tessuti accuratamente selezionati e colori caldi. Benessere completo per innamorati e romantici.
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
Speciali
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News:
Ad aprile il comprensorio sciistico di Zermatt offre condizioni perfette per piacevoli e...
Menu della sera
Starters
| White wine soup from the Valais and slice of bread with dried meat | 20.– |
| Mushroom cream soup and boletus foam | 16.– |
| Cream slice of goose liver with ananas | 32.– |
| Field salad with barley, vegetables and chicken oyster | 20.– |
| Gratin of alp cheese with topinambur and poached egg with Syrah wine | 20.– |
| Ravioli with black truffles from Périgord | 23.– |
| Scrumbled eggs with black truffles from Périgord and roasted duck liver, brioche | 35.– |
Fish
| Steamed halibut on sweet potatoes with «Haas» avocado | 46.– |
| Scottish salmon steak « Loch Fyne » roasted in butter and black truffles from Périgord, served with panisse | 46.– |
| Turbot with beetroot and mash of potatoes | 50.– |
Meat
| Tournedos of beef from Hérens on nut crust and root vegetables | 65.– |
| Duck breast (F) « Mulard » with pumpkin-mango-chutney and sweet potatoes | 42.– |
| Loin of lamb (IRL) on mountain hay with vegetables | 52.– |
| Braised veal cheeks (CH) with sweetbread nuggets (CH), creamy mashed potatoes with thyme | 38.– |
from the charcoal grill
2 persone
| Bass with lemon grass, vegetables meli-melo and panisse | 130.– |
Meat
| Chateaubriand for 2 people or more, served in two services |
CH | 460 g | 68.–/p.P. |
| Beef cutlet « Hérens » with beef core | CH | 750 g | 128.– |
| Veal cutlet « Simmental » | CH | 320 g | 55.– |
| Lady’s beef entrecôte « Hérens » | CH | 160 g | 38.– |
| Gentleman’s beef entrecôte « Hérens » | CH | 200 g | 47.– |
| XXL beef entrecôte « Hérens » | CH | 300 g | 56.– |
Side dishes and sauces
To each meat dish we are serving vegetables, one side dish, potato gratin and sauce béarnaise and sauce Café de Paris.
We store the beef meat for at least 21 days.
Desserts
| Savarin Valaisan Williams liqueur, poached pears and caramel ice-cream |
16.– |
| Chocolate passion Chocolate fondant, passion fruit heart and curd cheese sorbet |
16.– |
| Macaroon Icy Läckerli mousse, coffee ice-cream and sauce of vanilla from Tahiti |
16.– |
| Ice parfait with Lagavulin Single Malt 16 years, salad of dried fruits and salty caramel sauce |
16.– |
| Tiramisu à la minute Foam of tiramisu, poached lady’s fingers, milk ice-cream |
14.– |
| Cheese from here and there, chutney and truffle-honey |
18.– |