Inspired by the love for exquisite ingredients. We created a menu with produce grown in our own gardens or sourced as locally as possible. Almost all our dishes start with homemade base products and are adapted to the seasons. Several dishes include preparation steps like fermentation, smoking, or dry-aging. These processes take often more than a month and only then the kitchen team can start their magic.
Menu GLACIER by Paul Cabayé
Starting on April 28th with Head chef Paul Cabayé
We serve our Menu GLACIER as a 5-, 7- or 9-course menu - of course also as Menu GLACIER VÉGÉTAL. Please note that orders for our "Menu GLACIER"...
- Reservation for parties of 1 to 8
- CHF 50 deposit per person
WELCOME SUMMER PARTY
Flying dinner by
Paul Cabayé & Stéphanie Zosso
With friends and partners of the Glacier, we celebrate the 5 years since opening the new Glacier and Welcome the Summer with a festive night....
- Montag, 19. Juni 2023
- 17:30 - 21:30
- CHF 90 per ticket
Hours and location
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information