Indulge in a culinary journey at Restaurant Glacier, awarded 16 points at the GaultMillau, where our menu embodies a fusion of alpine tradition and French finesse. Chef Paul Cabayé’s vision guides our seasonal tasting menus, available in 5 or 7 courses, each meticulously crafted to showcase the vibrant flavors of the mountains.
Our concept revolves around sustainability, with a commitment to sourcing locally and minimizing waste, ensuring that every dish reflects the essence of the alpine landscape while embracing innovative culinary techniques.
For reservations of 5 or more people and for allergies, dietary requirements, and the wish for a vegan menu please contact us ahead of time by email.
Open: daily from 18:00 to 23:00, last seating at 20:00
The heart of all things
At the heart of our gastronomic creations lie ingredients handpicked from the neighboring regions, reflecting the purity and richness of the alps. Chef Cabayé’s reverence for the environment is evident in the selection of the freshest, highest-quality produce. Locally sourced herbs, flowers, and seasonal bounty infuse each dish with a distinct alpine character, elevating the dining experience to an exploration of nature’s finest offerings.
Our dedication to sustainability extends to every ingredient, ensuring a harmonious balance between flavor and ecological responsibility.
A deep-rooted passion
Chef Paul Cabayé stands as the culinary maestro behind the delectable offerings at the Glacier.
His profound respect for the local environment and a deep-rooted passion for alpine culinary traditions define his approach. With a background steeped in French culinary artistry, Chef Cabayé infuses his creations with a touch of sophistication while staying true to the authentic flavors of the mountains. His expertise and commitment to sustainable practices resonate in every meticulously crafted dish, inviting diners to savor the essence of the alps with every bite.
Notably, Chef Cabayé has been recognized with prestigious awards, including the Goldener Koch, Challenge du President de la République, and achieved 4th place at Bocuse d’Or, showcasing his exceptional talent and dedication to the culinary craft.
The team at Glacier operates as a harmonious ensemble dedicated to delivering an exceptional dining experience. Beyond Chef Cabayé’s culinary prowess, our staff, including experienced Restaurant Manager Gerry Greiner and talented Sous Chef Stéphanie Zosso, embodies a shared commitment to hospitality, sustainability, and a passion for showcasing the best of the alpine region.
Their expertise and attention to detail ensure that each visit to Glacier is not just a meal but a memorable journey through the flavors and landscapes of the mountains, where every guest feels welcomed and embraced by our warm and attentive service.
Where there is no wine, there is no love.
Relive the highlights of your day over a nice glass of wine. An aperitif in our highly atmospheric wine cellar is a special experience.
Our wine cellar was just renovated. This room is also available for private events and can accommodate up to 15 people standing for a drink reception. Surprise your employees, colleagues, friends and relatives with an extraordinary lunch or dinner in the hotel wine cellar, and let us spoil you!