Le restaurant

Restaurant présentation

Enjoy our various major seasonal menus:

Christmas, New Year's Eve , Valentine's Day , Easter , summer or hunting d'Anniviers (rare and exclusively hunted by the boss in person)..

The restaurant is located at the ground floor (easy access for wheelchairs and pushchairs ) adjoining the reception, has a capacity for 80 people. This dining room welcomes you in a setting of white fir wood panels, a confortable handy décor, very bright and luminious with its corner veranda overlooking the bottom of the valley.

The restaurant can accommodate large banquets (weddings, important meetings ) and is also suitable for the privacy of more individuce parties.


Restaurant les menus

Besides our various major seasonal menus, daily, our menu proposal prepared with fresh and seasonal products:

JEvery day from 12h to 14h , let yourself be tempted by the small menu CHF . 24 - . Composed of a hot or cold starter, main course and dessert.

A varied, original

four course menu is offered for half board dinner.
Served between 7 and 9 pm at the preferential price of CHF 39.- for our guests.

Restaurant La soirée «Raclette à volonté»

Every Friday evening, a special evening

Raclette at discretion.

You will start with a mini plate of our home cured dried meat and savoury local dried products. This is accompanied by rye bread we make with the flour from mills of St. Luc.

We raclons exclusively with

Anniviers cheese,

cheese made from raw milk produced by dairy plant in Vissoie. Finally, a fresh fruit salad with mint from the garden, refreshing and with which some people appreciate a drop of local brandy.

Restaurant Les spécialités Maison

Menu and specialties "home" are adapted according to each season, with a particular focus on local produce and seasonal menus:


Fresh asparagus with asparagus and stacked strips of marinated salmon with dill.


Menu of fresh chanterelles with sautéed chanterelles and cipolotti, fettucini with chanterelles.

Mid-September to mid-October

Game d'Anniviers with venison medallions flambed with genepi brandy, saddles, game menus, etc.

Côte de boeuf sur fonte - "Grillade tête à tête"Les tortillas au jambon cru d'AnniviersCarpaccio de boeuf au fromage vieux de Rouaz et chanterelles de St-LucPaniers de légumesLes médaillons de chevreuil pannés aux noisettes Civet de chamois à l'ancienne

Restaurant les incontournables

Throughout the year you can find the


grilling on cast iron plate "Tête à tête" with the prime rib beef, moment of conviviality and sharing.

Fondue are also very present on the list of musts.

Not to mention, the steak with morel mushrooms Beausite, the knife cut tartare and local produce including our “home cured” dried meat, etc.

The hotel "Le Beausite" is also a panoramic room this time remain in private and appreciate an enjoyable space.