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Local produce features prominently in the restaurant’s cuisine.
The à la carte menu, poised half way between traditional and gourmet culinary delights will appeal to anyone partial to fresh-water fish, with its selection of perch, trout and crayfish.
Dishes which change with the seasons.
In winter, there is a fondue evening – with live music - every week.
In summer, there are regularly barbecues in an alpine pasture chalet, with musicians and singers.
And all of this in the delightful and lively company of hosts Françoise and Olivier, in a warm and festive setting: with wooden furniture, exposed stone, edelweiss, ceiling roses, painted wood...
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