FOOD FOR SOUL
Messer Hotel Restaurant Glacier

DINNER MENU

WELCOME
Inspired by the love for exquisite ingredients. We created a menu with produce grown in our own gardens or sourced as locally as possible. team can start their magic.

HISTORY
The Hotel Glacier dates back to 1864 and is one of the oldest hotels in the region. In this time period the ice of Unterergletscher “lower glacier” and Oberergletscher “upper glacier” was harvested for refrigeration purposes. The Unterergletscher reached far down the valley, just in front of the bridge below the hotel. Being located so close to the glacier, it was only natural that the hotel was called “Hotel du Glacier”.
Read the entire history here

GLACIER TASTING BY JONAS MESSER

Tasting is available between 18:00 – 20:00
Please allow a minimum of 1.5 hours

5 COURSE TASTING MENU      90
Excerpt from the menu

Non alcoholic wild juice pairing 3.5dl      38
Wine pairing 3.5dl      51
Premium wine pairing 3.5dl      96

6 COURSE TASTING MENU      105
Excerpt from the menu

Non alcoholic wild juice pairing 3.5dl     38
Wine pairing 3.5dl      51
Premium wine pairing 3.5dl      96

7 COURSE TASTING MENU      120
Excerpt from the menu

Non alcoholic wild juice pairing 4.5dl      47
Wine pairing 4.5dl      59
Premium wine pairing 4.5dl      104

STARTERS

BEEF TARTAR
Cucumber / Frisée / Brioche

Small portion 70g      28
Large portion 120g      40

ALP FILLET OF PERCH      24
Horseradish *3 / Dill

CHICKPEAS HUMMUS      18
Dried tomato focaccia / Confit garlic / Tahini

BABY LETTUCE     16 
Frutigen Tofu / Parsley & Egg Yolk

SOUPS

PUMPKIN SOUP    16
Mushrooms

MANGO CURRY SOUP        16
Coconut foam / EDEN giant prawn

SIGNATURE

BEEF TOMAHAWK STEAK FROM THE CHARCOAL GRILL
From 2 persons 70.- per pers.
additional person 20.- for extra sides

SIDES
Smoked polenta fries / Root vegetable puree / Garden vegetables

SAUCES
BBQ / Apple-pears relish / Garlic cream

21 DAYS AGED BEEF TOMAHAWK STEAK
For 2 persons 82.- per pers.

SIDES
Smoked polenta fries / Root vegetable puree / Garden vegetables

SAUCES
BBQ / Apple-pears relish / Garlic cream

GRILL

LUMA PORK BELLY     38
Brown butter mash / Garden vegetables / Port wine jus

CHEF’S RECOMMENDATION

LOCAL PIKE PERCH      46
Crustacean venere risotto / kohlrabi & parsley

TRUFFLE RAVIOLI     32
Tomato / rucola & black garlic

GNOCCHI MALFATTI      28
Luma salami & broccoli

SWEETS

RASPBERRY / BEET & FERMENTED RED CABBAGE    18

CHOCOLATE CAKES WITH LIQUID CORE
Plain     10
Nut or fruit filling      12

GLACIER ICE CREAM
Scoop      3.5
Whipped cream      1

Vanilla
Mocca
Salted caramel
Roasted chocolate “sorbet”
Cream fraiche lemon
Seasonal fruit sorbet

CHEESE
per 25g      6
Sustainably produced cheese from Jumi

Prices in CHF. incl. 7.7% VAT