When you dine in the gourmet restaurant of such an established establishment as the "Alpina" hotel, expectations are high. This much can be told in advance: they were largely fulfilled. Even the welcome is a good mixture of formality and friendliness, and a glass of Champagne is quickly poured. What follows is a delicious journey through the variety of Swiss products, because chef Martin Göschel only uses ingredients from national production - much of which comes from the hotel's immediate surroundings. The trilogy of amuses bouches is delicious, with the late summer pea tartlet being particularly tasty. Next up is a delicious quail terrine with egg and consommé, which is foamed up with a siphon and tingles - it takes some getting used to. This is followed by one highlight after another: a gravad trout with cucumber sorbet, wild chervil oil and alpine cream; then wonderful beetroot ravioli filled with an intense local mountain cheese in a white wine sauce; followed by a delicious dish of mushrooms picked in the forest by the sous-chef. A wonderful variation of local lamb, served with a fantastic jus crowns it all. The desserts are also tasty, but are less convincing overall - we really like the yoghurt sorbet served with the apricot tart. We are also impressed by the huge wine list, on which there are a number of rarities to discover, but opted for the well-coordinated wine pairing, which is presented by a passionate young sommelier.
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