At a glance
- Charming restaurant with bar, winter garden and terrace
- Regional specialties with creative cross-over influences
- Best quality and perfect preparation of regional ingredients
- Daily changing menu of the day
Switzerland – especially Valais – is known beyond its borders for its down-to-earth delicacies and regional specialities which we of course serve in our restaurant. Classics such as our juicy Cordon Bleu, our deliciously roasted Entrecôte or our fine, hand-cut Tatar are just as much appreciated by locals as by our guests. For the preparation of our dishes, we use only the best regional quality products, whether for meat, fish or our always crunchy vegetables. We make our own pasta and not only serve it as a side dish, but also in ever new variations on the plate. Because pasta is known to make people happy.
Happy cows, goats and sheep also make the cheese that we serve at Hotel ALFA. And it comes directly from the Alpe. Around Leukerbad there is high alpine dairy farming and livestock farming in the summer months. This not only shapes the beautiful landscape, but also ensures that unmistakable, delicious cheeses land directly on your table. We obtain our cheese almost exclusively from Spittelmatten Alpe, Majing Alpe and Flüealpe. The Mutschlis look beautiful when you arrive directly from the Alpe in our kitchen. And they are delicious, the small, semi-hard cheese loaves that we serve you on our rich breakfast buffet, for example.
Another highlight is the unmistakable Hobelkäse. It is a full-fat, spicy alp cheese that has been stored for at least two years and is obtained from the untreated milk of cows that can graze freely on alpine pastures that have not been artificially fertilised. The Alpine herbs make the cows’ milk particularly spicy, and the Hobelkäse also contains a large proportion of polyunsaturated fatty acids. We use it to garnish our Carpaccio dried meat.
Valais dried meat is another speciality that we serve in the Hotel ALFA in various variations. What once served to survive in the long winter months is now an excellent treat. The mildly salted thigh pieces of Valais cattle are not pressed at all, if at all only once, and then air-dried for 5-16 weeks at 800 to 1000 metres. Sliced wafer-thin it belongs on the classic Valais plate, cut into fine strips we garnish our crispy baked Flammkuchen with it.
If you are staying as a guest at Hotel ALFA you have the possibility to book our half board offer. This means a plus in enjoyment for you, because we serve you every evening a finely arranged 4-course menu at special HP conditions.
The aperitif is a tradition in Valais. You meet, drink excellent regional wine, exchange news and prepare for dinner. We are happy to welcome you at our bar. With local plants such as Fendant or Johannisberg for white wine connoisseurs as well as the luxuriant Cornalin, the fruity Pinot Noir or the spicy Syrah for lovers of red wines, an aperitif can be arranged very well. We will be happy to serve you Sebi’s Apero Plättchen – a board put together by the junior chef – on which you will find small delicacies such as small toast corners with tartare or smoked salmon mousse. This fine variation is also suitable for the small appetite. Of course we would be pleased if you let your holiday evening end with a digistif at our bar. We have a selected assortment ready for you – no matter whether it is gin tonic, a fine grappa or an award-winning whiskey from the Valais distillery Sempione.
Santé & Enjoy your meal!
Between the shortcrust pastry base and lid is a finely prepared mass of walnuts, honey and cream, discreetly seasoned with kirschwasser. A truly crowning finish.