we will be exceptionally closed Whit Monday 9 June
daily lunch menus
week of 10 June 2025
ricotta and lemon ravioli fioris and chanterelles 🌱 23
roasted hazelnuts, lemon and parmesan sauce
chicken breast tikka masala 24
basmati rice, red onion pickles
poke bowl with Label Rouge Scottish salmon 23
raw fish, Asian sauce, radish, mango, carrot, avocado, cucumber, wakame seaweed, edamame, quinoa, lime and sesame seeds
fillet of pink trout from France, sorrel sauce 25
endives and quinoa
dessert of the week
fior di latte ice cream from hasta glaces 12
salted caramel sauce, caramelised hazelnuts
the cool little lunch menu
45 chf
poke bowl with Label Rouge Scottish salmon
raw fish, Asian sauce, radish, mango, carrot, avocado, cucumber, wakame seaweed, edamame, quinoa, lime and sesame seeds
chicken breast tikka masala
basmati rice, red onion pickles
fior di latte ice cream from hasta glaces
salted caramel sauce, caramelised hazelnuts
blueberry & blackcurrant 12
vanilla fromage blanc, meringue, blackcurrant HASTA sorbet, blueberriesblueberry & blackcurrant 12
vanilla fromage blanc, meringue, blackcurrant HASTA sorbet, blueberriesblueberry & blackcurrant 12
vanilla fromage blanc, meringue, blackcurrant HASTA sorbet, blueberr
menu
to share, or not
chickpea hummus with zaatar 🌱15
pine nuts, pomegranates, herbs and pita bread
Madame Sum’s Dim Sum with spicy Thai green curry and vegetables 🌱*only in the evening
14 francs for 3 pieces / 25 francs for 6 / 37 francs for 9 / 48 francs for 12
*only in the evening
Starters
salad of young shoots 🌱10
pink radishes and small roasted seeds
white asparagus from the Valais 🌱 18/32
mayonnaise mousseline
with raw ham from the Saint-Bernard butcher’s shop 5/8
burrata with small datterino tomatoes and local strawberries 🌱16/26
oil, olive, herbs and pistachios
marrow bone with coarse salt, toast 16/30
20 minutes in the oven
*only in the evening
home-made foie gras in a terrine 22
blackberry, blueberry and blackcurrant, hazelnut crumble, brioche bread
wild smoked Alaskan salmon, line-caught from a river 21/38
caper, horseradish sour cream, radish, watercress, toasted bread
as a main course, with a salad of baby greens with roasted seeds and French fries
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
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, risottos 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 parmesan risotto and roasted scallops 35
champagne sauce
*only in the evening
curries and asia, but here
prawns with red Thai curry 32
rice noodles, chilli, Thai basil
*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
Oven-roasted lamb shanks, hot butter with thyme & rosemary 38
carrots, leeks, Irish mashed potatoes
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
fillet of line-caught sea bass from France, champagne sauce 42
green asparagus and sweet potato fries
*only in the evening
small evening menu
65 chf
carpaccio of scallops & granny smith apple
greek yoghurt, lime and dill
fillet of line-caught sea bass from France, champagne sauce
green asparagus and sweet potato fries
pavlova with local strawberries
homemade meringue, vanilla crème fraiche, fresh strawberries and strawberry coulis
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
beef fillet – raw ham – marrow bone = Switzerland
foie gras – chicken – sea bass – duck leg = France
Alaska = smoked salmon
Ireland = lamb
tuna = Philippines
Japan = scallops
Vietnam = gambas
Denmark = cod
bread origin: Switzerland
desserts
pavlova with local strawberries 12
homemade meringue, vanilla crème fraiche, fresh strawberries and strawberry coulis
blackcurrant ice pavlova 13
homemade meringue, fresh vanilla cream, blackcurrant HASTA sorbet, blackberries and bluebe
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
