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Sichern Sie sich Ihre Tischreservierung im Walliser Spycher, das sich auf Aletschpromenade 106, Riederalp 3987, Switzerland befindet, über unsere einfach zu bedienende Plattform. Entdecke die reibungslose Tischreservierung. Ein Anruf bei +41279272223 reicht für die Reservierung.
We were looking for specialities, the board of cutters and cheeses, eminced with veal, mushroom rice, etc. Quality dishes in a typical very well-kept decoration with a quality service.Magnificent view from the terrace with the detailed panorama on the map.
we are on a Monday evening without booking in this restaurant and were amazed that it had only one free table -- so absolutely reserve. the ambiente in restaurant itself is more suitable for couples (in summer on the terrace it is safe also for families with children.) the waiter was very friendly. we took the menu with start,- mains and dessert and were very satisfied with our choice. we'll be back!
first family friendly, accommodating staff. excellent kitchen. very pleasant, rustic ambiente. acceptable price/performance ratio.
the restaurant has complained to us a perfect evening: although we had not reserved, we got a pretty table on the window, covered with fabric napkins and old candlesticks. the map is clear, yet very diverse. we order suppe and salat, then trois filet or fish. everything was excellent, the even level of the filet pieces perfect. to emphasize is also the sweet, which was added to the rösti: 5 sorts, all very tasty. the personal, incl. co-cocking chef was very charming and helpful, which makes you look beyond the one or other service faux pads (forget to cover, forget about spoons and aftertastes). we know from friends that the operation is also very child-friendly, but we spent a wonderful evening as a couple.
during our ski holidays we spent two wonderful evenings in this restaurant. both of us have eaten excellently, with the weeping recommendation best drunk and felt very comfortable thanks to the friendly service. I was still surprised with a little birthday cake, apparently we mentioned my birthday during a word change. since we were here in the last few years, I can recommend with good sense: no visit to the riederalp without a stop in the restaurant walliser spycher!
beautiful resraurant, very friendly, attentive but not intrusive service.Very good quality of the cordonbleus and the rinderfilet with a variety of vegetables. for these super-prepared foods you are willing to pay a little more.Only the bread could be fresher!We felt very comfortable.
Great views. decoration of extreme good taste. varied menu. Very good food. morning coffee nugget also very varied and perfect food.
in the beautiful walliser alps - room related (see entry under hotel walliser spycher) – lust for a fine glass wee and some walliser kulinarik. due to the partly quite attractive entries on ta we decided to visit the hotel's restaurant. the study of the menu was quickly and successfully completed, a cordon bleu should be filled with spicy walliser mountain cheese, plus pommes. the price appeared to be quite high with about 46.- but with a impeccable performance of the kitchen brigade still to justify. the wine map contains very many regional provenia, which is certainly very welcome, but the prices are able to confuse the drink. it can not be that in today's, economically tensed situation, still regional weine with factor 3 or more are offered, alone already in mind on the producers. well, well-known, the man does not live by water alone, moreover we were expecting an opulent meal, which can be easily enjoyed in the society of wein. to stimulate the sweet juices a bit, but also to have done the healthy kitchen enjoyable, I ordered another “small mixed”. The “small mixed” was served immediately, but it became a stripper through the convenience offer a restaurant supplier. beautifully rounded and pimped by one of these unspeakable, nothing-pronounced all-world sauces. In order to be able to enjoy the roggen bread, which is rich in fresh, we should have arrived earlier. I waited a little sceptical for the pièce de résistance, my ach so beloved cordon bleu. crispy brown roasted, unpretentiously dressed it was enough for me. stabbed with the fork, cut with the knife, and already the cheese soup gets into my teller. the mountain cheese that I hoped to produce in the region unfortunately remained in the ripeles of producers. the meat and the panade tasted appealing, as well as the rich pommes. taking into account the fact that, along with a cordon bleu, a fondue has been given to me, the 46 francs seem appropriate.
