We aim to offer good value for money, and the success of our market menu over the last twenty years has confirmed our choice of niche. The chef loves to cook fish and poultry, and is particularly fond of hunting.

In the heart of Sion's old town, the Supersaxo house, which dates back to 1505 and houses the hall of the same name famous for its ceiling, also offers space for a restaurant. On the second floor, two rooms with different atmospheres welcome guests and treat them to seasonal delights. Here, guests are treated to fine, tasty cuisine, both classic and creative. On the first floor, guests can already whet their appetites: at the bar, crus by the glass awaken the taste buds with the finest wines from the Valais vineyards. In summer, guests can be welcomed in the inner courtyard and in the romantic loggia on the second floor.

Our menu is renewed every 2 months according to the seasons and our suppliers' offerings. We keep our menus short, in order to work with fresh produce that is often renewed. We aim to offer good value for money, and the success of our market menu for over twenty years confirms our choice of niche. The chef loves to cook fish and poultry, and is particularly fond of hunting.

Head chef: Benjamin Vuigner


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