Lunch, 4 dishes of the day
Week of 5 January 2026
Grilled sea bream fillet, saffron sauce 25
tomato, peppers and peas, black rice
Pear carpaccio, stracciatella, cured ham from the St-Bernard butcher’s 23
Lemon zest, rocket and basil
Mezze rigatoni with basil pesto 🌱24
Ricotta, pine nuts and small sun-dried tomatoes 24
Confit duck leg, Thai yellow curry sauce 26
aubergine and sesame mango, Sweet potato fries
dessert of the week
Hasta hazelnut ice cream, warm chocolate sauce 12
Hazelnut praline
the cool little lunch menu
45 chf
Pear carpaccio, stracciatella, cured ham from the St-Bernard butcher’s
Lemon zest, rocket and basil
Grilled sea bream fillet, saffron sauce
tomato, peppers and peas, black rice
Hasta hazelnut ice cream, warm chocolate sauce
Hazelnut praline
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
Fines de Claire oysters, Marennes Oléron
lemon, shallot vinaigrette, rye bread
6 pieces /21
12 pieces /39
3 Dim Sum from Madame Sum 🌱 14
with spicy Thai green curry and vegetables (made in Zurich)
Starters
salad of young shoots 🌱10
pink radishes and small roasted seeds
warm salad of honey-roasted carrots & harissa 17/30
Greek yoghurt cream with tahini, pomegranate, pistachio and pita bread
phô 18/35
Vietnamese spiced broth, rice noodles, thin slices of beef fillet
marrow bone with coarse salt, toast 18/34
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 citrus fruits 🌱 17/29
orange, grapefruit, pistachio, pomegranate, mint and rocket
red tuna tartare, burrata 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
creamy risotto with roasted scallops 35
champagne sauce
*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 🌱 28
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
perch fillets from Lake Geneva (180g) 47
lemon beurre blanc, tartar sauce, French fries, small salad of young shoots
*only in the evening
yellow French chicken breast with morels 39
new carrots, homemade mashed potatoes
apple blood sausage 35
apple compote, candied apples, homemade mashed potatoes, small salad of young shoots
*only in the evening
grilled Swiss beef fillet, morel sauce 55
new carrots, French fries
oven-roasted lamb shank 39
new carrots and mashed potatoes
*only in the evening
French line-caught sea bass, champagne sauce 44
new carrots and spinach shoots, creamy risotto
the small December menu
66 chf
wild Alaskan salmon, line-caught in the river
Capers, horseradish sour cream, radishes, watercress, toasted bread
yellow French chicken breast with morels
new carrots, homemade mashed potatoes
mango & passion fruit pavlova
homemade meringue, vanilla crème fraîche, fresh fruit
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 – marrow bone – perch fillet – blood sausage
France = foie gras – chicken – duck – sea bass – oyster
Spain = sardine
Alaska = smoked salmon
Ireland = lamb
tuna = Philippines
Japan = scallops
Vietnam = gambas
Greece = sea bream
bread origin: Switzerland
desserts
Blackberry, blueberry and blackcurrant ice cream pavlova 12
Homemade meringue, vanilla crème fraîche, HASTA blackcurrant sorbet
Iced Mont Blanc 12
Rum chestnut cream, meringue, HASTA vanilla ice cream, candied chestnuts
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
