twice we were in the alpenrösli last week. In the evening it is almost always full in the ski season so that a reservation is recommended.The card is rather simple, but there are always qualitatiw good meal times - and plentiful, which is also important for hungry skiers. the week card changes again and again, in principle the kitchen is grounded and dispenses with snorkels.The prices are Swiss but without exaggeration. the wee are more average, but also affordable, as said, always under the point of view of the Swiss pricing.
once again we had a wonderful evening in the alpenrösli. eating (snails, salad, cuttles, entrecôte, dessert) was excellent, the wine recommendation has been fit, the service was very friendly and the prices fair. also the ambiente is very cozy, we like to come back. only small minus point: in the room it is sometimes a bit loud from the architecture. but this is whining at a high level.
A local kitchen with a focus on pork and beef meals from the region. There's a delicious cordon for 26 francs and a bovine carpachio. I really liked the anteote of beef with potatoes (36fr) and the grass snails for 12 francs. And the main feature of this institution--- you can have the most Swiss food: the foundation and the shell. Careful waiters and good service.
the kitchen is so ok, but the chef is not in the kitchen, but runs around with his white chef jacket and doesn't see that everything is impossible to dress without love and without knowing. service is unskilled and inadequate, have eaten three times there but now really no longer there are better local in the place
Book a table now
eat very well. ambiente rustic. Village beiz caracter. warm service. the best sausage salad. wild dishes bombastic.
cozy for nice hours. first address for wild specialties. always happy - we feel right there as at home
was again very fine and cozy. had Poulet-scratched with a spade. typptopp- did everything fit?????
