The menu adapts to the seasons, especially with a famous autumn hunt in the countryside.

His specialties have become many classics: Snail stew with wild garlic, escalope of roasted goose liver with fig vinegar, sauteed veal kidneys with garlic, horse rib steak with homemade butter, minced chicken with Indian. In addition, there are variations of risotto (with Parmesan or black, with scallops) and ravioli homemade by Zia (Aunt) Gabriella, filled sometimes with Parma ham and fig, sometimes with pumpkin, amaretto and Christmas spices. These dishes are accompanied by a fine selection of the best wines from Valais.


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