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L'avis de Gault&Millau
A wonderful view opens up from the 20th floor of the exclusive InterContinental Hotel. Glass walls let you see the mountains far away while a river of lights flows underneath you, but the most exciting things happen in the elegant dining room with an open kitchen. The dance of a well-played team increases your appetite and while you wait for your first dish, some crunchy bread with exotic butter and a drop of good wine will satisfy your initial hunger. The team that takes care of the guest is international but the menu is more and more focused on local culinary. Beef carpaccio is soft and nicely marinated, served with burrata, mixed salad and capers, which slide down your throat like silk. Fresh fuži pasta dances vividly in the milky sauce with parmesan foam while the generously grated tuber gives it even more rhythm. The veal stew tastes just like the stews our grandmothers used to make: with lots of vegetables, wonderful pieces of meat and with so much flavour that it can cure the most frustrating hangover. The trout in white wine sauce is fried in corn flour and sweet potato gnocchi with young broccoli add a nice earth note. The chef does not paint on his plates – he brings the quality of the basic ingredient under the spotlight, which is even more charming for the guest.