L'Atelier de Mirto
Hotel-Restaurant, Gastronomic cuisine, Gluten-free dishes, Gastronomic restaurant at Verbier Station
-
Our suggestions aim at showcasing seasonal produce by prioritising locally grown fruit and vegetables, fish from our lakes and meat from near-by farms and pastures.
-
A few winter suggestions
Rainbow trout ceviche
Soft Alpine serac cheese gnocchi, farm-reared capon bouillon
Soft salsify and black melanosporum truffle gratin
Saffron Riserva risotto, pulled oxtail and preserved lemon (for two)
Monograno spaghetti, Aosta Valley guanciale, peppers, broccoli and aged Alpine cheese
Local pikeperch bagna cauda with melted fennel
Arctic char, preserved lemon emulsion, herb-sauteed pearl barley
Farm-raised pork cheek confit in Pinot Noir, smoked...A few winter suggestions
Rainbow trout ceviche
Soft Alpine serac cheese gnocchi, farm-reared capon bouillon
Soft salsify and black melanosporum truffle gratin
Saffron Riserva risotto, pulled oxtail and preserved lemon (for two)
Monograno spaghetti, Aosta Valley guanciale, peppers, broccoli and aged Alpine cheese
Local pikeperch bagna cauda with melted fennel
Arctic char, preserved lemon emulsion, herb-sauteed pearl barley
Farm-raised pork cheek confit in Pinot Noir, smoked ham and crunchy Ticino polenta
Stuffed pata negra Gruyère chicken supreme, reduced red port sauce and black truffle
Swiss Angus beef, reduced shallot and red Humagne wine sauce, celeriac
Swiss grand cru herb-roasted rack of pork, Espelette pepper sauce and kale, cut at the table (for two)
Selection of regional cheeses
Black chocolate, pear and ginger fondant
Artisanal vanilla yoghurt spuma, red fruit sorbet
Half-sphere of liquorice-flavoured white chocolate and blood orange
Caramel-cream and salted-butter waffles.
-
-
Capacity
-
-
-
Spoken languages
-
-
-
Services
-
-
Accessibility
-
-
-
Equipment
-
-
-
Services
-
Openings
-
Openings
-
-
From
December 10, 2020
until
April 26, 2021
Opened Everyday
-
From
December 10, 2020
until
April 26, 2021
