lunch, 4 dishes of the day
Week of 10 November 2025
Risotto with squash and gorgonzola 🌱23
Honey and thyme roasted hazelnuts
Vionnaz trout fillet with white butter sauce 25
sauerkraut, steamed potatoes and bacon crisps
Grimisuat fresh goat’s cheese salad with honey 🌱 23
walnuts, figs and rocket
venison stew 26
poached pear and cranberry jam, chestnuts, red cabbage and creamy polenta
dessert of the week
Poire Belle-Hélène 12
poached pear, HASTA vanilla ice cream, crème fraîche, caramelised almonds, chocolate sauce
the cool little lunch menu
45 chf
Grimisuat fresh goat’s cheese salad with honey 🌱
walnuts, figs and rocket
venison stew
poached pear and cranberry jam, chestnuts, red cabbage and creamy polenta
Poire Belle-Hélène
poached pear, HASTA vanilla ice cream, crème fraîche, caramelised almonds, chocolate sauce
Starters
salad of young shoots 🌱10
pink radishes and small roasted seeds
creamy boletus mushroom soup 🌱 15
crème fraîche and sesame
game terrine from the St-Bernard butcher’s shop 18
red onion pickles, young shoots with walnuts, blackberries and blueberries, toasted bread
chickpea hummus with zaatar 🌱15
pine nuts, pomegranates, herbs and pita bread
Madame Sum’s dim sum with spicy Thai green curry and vegetables 🌱
14 francs for 3 pieces / 25 francs for 6 / 37 francs for 9 / 48 francs for 12
*only in the evening
marrow bone with coarse salt, toast 16/30
20 minutes in the oven
*only in the evening
home-made foie gras in a terrine 23
Blackberry, blueberry and blackcurrant, smoked duck breast, hazelnut crumble, brioche bread
Burrata with figs and Muscat grapes 🌱 17/29
rocket, hazelnuts and balsamic vinegar
red tuna tartare, burrata straciatella 19/37
pistachio and rocket
as a main course with
carpaccio of scallops & granny smith apple 19/37
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 21/ 38
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 19/35
asian marinated raw tuna, radish, mango, carrot, avocado, cucumber, seaweed, quinoa, edamame, lime and sesame
pasta and gnocchi
paccheri with pistachio cream & spinach 🌱 29
stracciatella, lemon zest, roasted pistachios & hazelnuts
penne with tomato burrata sauce 🌱26
datterino tomatoes, basil
penne with smoked salmon 25
cream, vodka and dill
grilled gnocchi 🌱30
morel sauce and spinach shoots
creamy risotto with roasted scallops 35
champagne sauce
*only in the evening
curries and asia, but here
prawns in Thai yellow curry 32
pineapple and tomato, chilli, Thai basil, basmati rice and lime
*only in the evening
thai red curry of chicken 32
vegetables, chilli, Thai basil and basmati rice
veggie thai red curry 🌱 27
all our vegetables, Thai basil, basmati rice and lime, naan bread
black sesame crusted semi-cooked tuna fillet 44
soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spice french fries
semi-cooked fillet of beef japanese style 46
soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spice french fries
the cool brasserie dishes
fried black pudding, apple compote and candied apples 35
homemade mashed potatoes, small salad of young shoots
atriaux from the Saint-Bernard butcher’s shop 33
Syrah reduction, chanterelles, red cabbage, poached pear, homemade mashed potatoes
perch fillets from Lake Geneva (180g) 46
lemon beurre blanc, tartar sauce, French fries, small salad of young shoots
yellow French chicken breast with morels 38
green asparagus and new carrots, homemade mashed potatoes
grilled Swiss beef fillet, morel sauce 54
new carrots, French fries
oven-roasted lamb shank 38
new carrots and mashed potatoes
*only in the evening
the small November menu
59 chf
creamy boletus mushroom soup 🌱
crème fraîche and sesame
creamy risotto with roasted scallops
champagne sauce
Poire Belle-Hélène
poached pear, HASTA vanilla ice cream, crème fraîche, caramelised almonds, chocolate sauce
lambFor 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 🌱
origins of meat and fish
Switzerland= beef fillet – raw ham – marrow bone – atriaux – blood sausage – trout – perch fillet
France = foie gras – chicken – duck
Scotland = salmon
Alaska = smoked salmon
Ireland = lamb
tuna = Philippines
Japan = scallops
Vietnam = gambas
bread origin: Switzerland
desserts
Blackberry, blueberry and blackcurrant ice cream pavlova 12
Homemade meringue, vanilla crème fraîche, HASTA blackcurrant sorbet
Speculoos cheesecake 12
HASTA vanilla ice cream
dark chocolate mousse, olive oil, Maldon salt 12
roasted hazelnuts, hasta hazelnut ice cream
passion fruit panna cotta 11
the tiramisu pot 12
3 mochi ice creams
passion fruit – raspberry – coconut 12
pineapple carpaccio 9
with basil syrup
toblerone chocolate mousse 11
white and black
hot chocolate fondant cake 13
hasta fior di latte ice cream, salted caramel sauce
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
ice that cannot be found 12
carambar – nutella – ovomaltine
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
hasta ice creams are made from natural products: no preservatives, no flavours, no syrups or colourings. we say yes !
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
