Le Mayen Gourmand |
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After an easy walk of about 1h30, you will discover a beautiful hanging between heaven and earth: Alpine Ponchet. 12 July to 16 August 2009 from 10 am to 7 pm, the "greedy Mayen" is available for you as some local specialties at how mayen. Single, couple or group, the atmosphere is guaranteed. Enjoy good food on the terrace in front of a take your breath away. |
Your reservations are welcome at 079/532.16.91 (from 12 July 2009).
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The Illhorn cabin |
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| Facing the famous Val d’Anniviers 4000 (summits reaching 4000 metres above sea level) The Illhorn cabin is exceptionally well situated with fabulous views. On foot only 30 minutes from Chandolin in the summer. In the winter, it is adjacent to one of the most beautiful ski slopes of the region. |
During your stay, the landlords will propose their house specialities accompanied by a selection of the finest Valaisan wines.
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The Lac Noir restaurant |
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| A friendly pizzeria that will delight you ... |
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The 2000 restaurant |
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| The landlord suggests open fire raclette, Valaisan meat platters or fondue. |
…All in idyllic surroundings in the historic part of the village.
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The Plampras hotel-Restaurant-Bar |
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| The Plampras hotel, located at the edge of the forest and at the crossroads of some of the best walks of the Val d’Anniviers, is a place for holidays, rest and convalescence. It merges the charm of sunny peaceful surroundings and well-kept comfort. |
In the restaurant, you will be tempted by the chef’s gastronomic specialities and you will be able to taste the finest Valaisan wines from it’s cellar. Through the lounge windows, enjoy the amazing view of the Alps.
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The high altitude restaurant of Tsapé |
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| Upon arrival at the top of the Tsapé chairlift, enjoy the breathtaking panorama over the Rhone plain whilst tasting traditional dishes, Valaisan cuisine or the chef’s speciality…… And why not enjoy a fondue evening followed by a downhill run on sledge or skis (advanced booking required) |
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Le Relais des Pontis |
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| Le Relais des Pontis vous accueille chaleureusement dans un cadre sauvage. Au menu tartare au couteau, pierrade Anniviarde, gambas flambés, fondues, croûtes, et autres surprises. Dégustation de crus valaisans au verre. Petit déjeuner du skieur... Terrasse panoramique ensoleillée. Cuisine non stop 11h - 23h Ouverture dès 8 heures. |
- Tartare de boeuf
- Charbonnade
- Luge : entrecôte de boeuf ou wapiti, flambée au cognac sur ardoise
- Entrecôte café de Paris
- Fondues
- Croûtes au fromage
Ouvert tous les jours de 8h30 à 23h00 (hors saison fermeture hebdomadaire le mardi soir et mercredi)
Didier et son équipe se réjouissent de vous accueillir !
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3960 Sierre |
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Friendliness around the table – The culinary market |
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Even at 2000 m above sea level, gastronomy also has its place. To appreciate all its facets, come and join us in mid-August.
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It is an original and unique way to meet and share a moment of life with others.
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Rye bread and the communal oven |
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| Rye bread is a rustic produce with a very long shelf life. For a long time, rye represented the major part of the daily diet. The inhabitants came to fetch the rye bread, which was made in the communal oven. |
The communal oven was built several hundred years ago. Nowadays, it is used for the culinary market and occasionally at other times during the year.
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Hysope and genepii |
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Hysope and genepi are two specialities distilled in Chandolin.
These two plants can be picked on the hills surrounding Chandolin. |
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Direct booking
