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 40cl      38
Wine pairing 40cl      50
Premium wine pairing 40cl      102

6 COURSE TASTING MENU      105
Excerpt from the menu

Non alcoholic wild juice pairing 45cl     38
Wine pairing 45cl      50
Premium wine pairing 45cl      102

7 COURSE TASTING MENU      120
Excerpt from the menu

Non alcoholic wild juice pairing 45cl      47
Wine pairing 45cl      58
Premium wine pairing 45cl      110

STARTERS

BEEF TARTAR
Carrot / mountain cheese & scones
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
Hazelnut / Black salsify / Frutiger tofu

SOUPS

BEEF TEA      14
Black pudding ravioli / Fermented beetroot juice / Black pudding bread

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
Nut butter stomp / Garden vegetables / Port wine jus

CHEF’S RECOMMENDATION

RAVIOLI      28
Asparagus / Ricotta / Hollandaise

GNOCCHI MALFATTI      28
Romanesco / Mini vegetables / Belper tuber

Venere Risotto      26
Lemon / Parmesan / Grilled asparagus

SWEETS

STRAWBERRY, SORREL & ELDERBERRY      18

APRICOT, GRANOLA & SPRUCE SHOOTS      16

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

GLACIER ICE WORKSHOP
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