Lunch: 4 daily specials
Week of 5 October 2026
Risotto with Tomme de Vollèges 🌱 24
spinach shoots and roasted hazelnuts
Salad of roasted squash, figs, burrata and smoked duck breast 24
pomegranate, squash seeds and basil
Steamed julienne-cut fillet, saffron sauce 26
Ravioli with squash, chorizo, tomato and squash
Traditional venison stew, bacon lardons and croutons 28
Poached pear, caramelised chestnuts, red cabbage, roasted plum, Brussels sprout leaves, creamy polenta
dessert of the week
Hasta hazelnut ice cream 12
hazelnut praline, warm chocolate sauce
the cool little lunch menu
47 chf
Salad of roasted squash, figs, burrata and smoked duck breast
pomegranate, squash seeds and basil
Steamed julienne-cut fillet, saffron sauce
Ravioli with squash, chorizo, tomato and squash
Hasta hazelnut ice cream
hazelnut praline, warm chocolate sauce
the menu
To share, or not
chickpea hummus with zaatar 🌱17
pine nuts, pomegranates, herbs and pita bread
small sardines in olive oil 18
toasted bread, butter, lemon
Starters
salad of young shoots 🌱10
pink radishes and small roasted seeds
squash soup 🌱 15
coconut, turmeric, paprika and almond praline
game terrine from the St-Bernard butcher’s 18
red onion pickles, young shoots with walnuts, blackberries and blueberries, toasted bread
marrow bone with coarse salt, toast 18/34
20 minutes in the oven
home-made foie gras in a terrine 23
raspberry, smoked duck breast, hazelnut crumble, brioche bread
burrata with roasted figs 🌱 18/30
pistachios and basil
salad with fresh goat’s cheese from Grimisuat and honey-roasted plums
spinach shoots, walnuts and blackberries 🌱 18/30
red tuna tartare and straciatella 19/39
pistachio and rocket
as a main course with French fries and a salad of young shoots and roasted seeds
carpaccio of scallops & granny smith apple 19/39
Greek yoghurt, lime and dill
as a main course, with a salad of baby greens with roasted seeds and French fries
wild Alaskan salmon, line-caught in the river 22/ 40
Capers, horseradish sour cream, radishes, watercress, toasted bread
As a main course, with French fries
tuna tartare Maï Maï style 19/39
mango, passion fruit, lime, coconut milk, ginger, cilantro and toasted sesame seeds with your dish, caribbean curry sautéed potatoes
beef tartar cut with a knife, toast 19/39
with your dish, a basket of french fries
tuna Poke Bowl 19/36
asian marinated raw tuna, radish, mango, carrot, avocado, cucumber, seaweed, quinoa, edamame, lime and sesame
pasta and gnocchi
paccheri with pistachio cream & spinach 🌱 30
stracciatella, lemon zest, roasted pistachios & hazelnuts
penne with lightly creamed tomato sauce and aubergines 🌱 27
burrata and basil
penne with smoked salmon 27
cream, vodka and dill
grilled gnocchi 🌱30
morel sauce and spinach shoots
chanterelle risotto 🌱 32
roasted hazelnuts and burrata
*only in the evening
curries and asia, but here
prawns in Thai yellow curry 34
pineapple and tomato, chilli, Thai basil, basmati rice and lime
thai red curry of chicken 32
vegetables, chilli, Thai basil and basmati rice
veggie thai red curry 🌱 29
all our vegetables, Thai basil, basmati rice and lime, naan bread
black sesame crusted semi-cooked tuna fillet 45
soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spices french fries
semi-cooked fillet of beef japanese style 48
soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spices french fries
the cool brasserie dishes
yellow French chicken breast with morels 39
new carrots, homemade mashed potatoes
grilled Swiss beef fillet, morel sauce 55
new carrots, French fries
Perch fillets from Lake Geneva, caught by Régis Pot (180 g) 47
champagne beurre blanc, tartar sauce, chips, small salad of baby leaves
*only in the evening
game / only in the evening
Traditional venison stew, bacon lardons, croutons 33
Poached pear, caramelised chestnuts, red cabbage, roasted plum, Brussels sprout leaves, spätzli
Game offal from the Saint-Bernard butcher’s 35
Syrah reduction, chanterelles, red cabbage, poached pear, homemade mashed potatoes
Venison entrecôte, Syrah reduction and chanterelles 54
poached pear, caramelised chestnuts, red cabbage, roasted plum, Brussels sprout leaves, spätzli
vegetarian game dish 🌱 28
our game accompaniments and spätzli
the game menu / only in the evening
72 chf
squash soup 🌱
coconut, turmeric, paprika and almond praline
Venison entrecôte, Syrah reduction and chanterelles
poached pear, caramelised chestnuts, red cabbage, roasted plum, Brussels sprout leaves, spätzli
iced pavlova with blackberries, blueberries and blackcurrants
homemade meringue, vanilla crème fraîche, HASTA blackcurrant sorbet
For your children, all our dishes can be served in small portions.
Please let us know if you have any intolerances or allergies.
Gluten-free pasta and gluten-free bread according to availability
Vegetarian dishes are indicated by a 🌱
If the only drink you have during your meal is a carafe of water, you will be charged 5 francs for the service.
Thank you for your understanding.
origins of meat and fish
Switzerland= beef fillet – marrow bone – cured ham – perch – julienne
Austria = hunting
France = foie gras – chicken – duck
Spain = sardine
Alaska = smoked salmon
Ireland = lamb
Japan = scallops
Vietnam = gambas – tuna
bread origin: Switzerland
desserts
iced pavlova with blackberries, blueberries and blackcurrants 13
homemade meringue, vanilla crème fraîche, HASTA blackcurrant sorbet
raspberry cheesecake 13
HASTA raspberry sorbet
dark chocolate mousse, olive oil, Maldon salt 13
roasted hazelnuts, hasta hazelnut ice cream
a lovely plate of fresh fruit 13
passion fruit panna cotta 12
the tiramisu pot 12
3 mochi ice creams 12
passion fruit – raspberry – coconut
pineapple carpaccio 10
with basil syrup
toblerone chocolate mousse 11
white and black
hot chocolate fondant cake 13
hasta fior di latte ice cream, salted caramel sauce
(baked for 12 mins)
passion fruit soup 10
green tea hasta ice cream
artisanal hasta ice-creams
a big scoop of vanilla ice cream 12
cashew praline, hot chocolate sauce
iced coffee 12
ice coffee, hot espresso and fresh cream
ice cream fior di latte with 3 sauces 12
raspberry – maple syrup – salted caramel sauce
bailey’s ice cream 10
and hot espresso
amaretto ice cream 10
hot espresso
hasta ice cream flavours by the scoop 4,50
vanilla / coffee / carambar / ovomaltine/ nutella / fior di latte / green tea / ginger
hasta sorbets flavours by the scoop 4,50
raspberry / passion fruit / mango / absinth / grapes / lemon bergamot
EMKIPOP
100% natural ice creams and sorbets, made in France in Provence
ice lollies 5.-
Sweet Raspberry: full-fruit raspberry sorbet
Choco Craquante: milk chocolate ice cream with caramelised almonds
Exotic: mango, passion fruit and ginger sorbet
Fresh from the Garden: lemon, basil, tarragon, mint and lemon verbena sorbet
tapas
outside kitchen hours
homemade guacamole 🌱10
and mexican chips
fresh goat cheese from Grimisuat with herbs 🌱10
bread and olive oil
fresh Grimisuat goat’s cheese and homemade apricot jam 🌱10
bread
hummus 🌱10
olive oil and paprika
kalamata olive tapenade 🌱8
toasted bread
tomme 8
(cheese) from Vaud
small sardines in olive oil 12
mit grilled bread butter and lemon
air dried bacon with fennel 10
bread, butter, pickled gherkins and onions
farmers sausage ( 90 grams ) 9
bread, butter, pickled gherkins and onions
garlic sausage ( 90 grams ) 9
bread, butter, pickled gherkins and onions
sausage 100% pork » DON RECROZE » 12
bread, butter, pickled gherkins and onions
morning : toasts & croissants
toasts 5
with homemade apricot jam / honey / Nutella / Cénovis
croissants 1.6
from the Michellod bakery
breakfast 14
baguette, croissant, butter, home-made jam,
orange juice and a hot drink
(until 11am on weekdays, 11.30am on Saturdays)
after your visit in our restaurant, enjoy your visit of Sion
