The menu
What the mountain gave this morning.
The order shifts with the weather and the morning haul. We set a long menu for the whole table, with a shorter walk for early evenings.
The Climb
A long menu of the season, set for the whole table. Built each morning from what came down the valley.
Larch shoots, hay milk
€18First green of the larch, set in a thin custard of smoked hay milk.
Barley, mountain butter, juniper
€22Toasted barley cooked slow in browned butter, finished with crushed juniper.
Roe deer, fermented turnip
€38High pasture deer over pine embers, with turnip kept since autumn.
Trout roe, cold potato, dill oil
€26Salted trout roe on a cold whip of potato, sharp green dill oil.
Stone pine custard, larch honey
€16Custard of stone pine cones, dark larch honey, a little burnt cream.
The Short Walk
Fewer courses for an early evening. The same morning produce, shaped into a quieter sequence.
Smoked trout, fermented turnip
€20Cold smoked trout, turnip soured through the winter, brown butter.
Hay-baked celeriac
€18Celeriac baked whole in mountain hay until soft and sweet, herb salt.
Beef from the high pasture, charred allium
€34Summer pasture beef, aged on the bone, with allium burnt over pine.
Buckwheat, sour cream, black currant
€15Toasted buckwheat cake, cold sour cream, black currant kept from the slope.
The Cellar
Cold-climate wine by the glass or the bottle, plus a short flight of high-altitude growers.
Alpine white, by the glass
€12A taut mountain white from a grower two valleys north.
Skin-contact, high vineyard
€14Amber wine from old vines worked by hand above the village.
Mountain red, by the glass
€13A cool, light red grown on stone at the foot of the pass.
Grower flight, three pours
€32Three glasses chosen with the menu, north slope to valley floor.
Spruce tip soda, no alcohol
€7House soda steeped with spring spruce tips, cold and clean.
The menu is decided at first light. Let us cook the day for you.