After a fine aperitif, we start with various Valais specialties for starters, followed by a steaming cheese fondue or a spicy fondue chinoise, depending on your taste. For dessert, there's homemade meringue with nidle and delicious chocolate Matterhörnchen from Biner, and the digestif simply tastes best by the flickering cheminee fire!


Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.