Gstaad's luxury hotel "The Alpina Gstaad" has a new restaurant. The "Monti" is designed to celebrate convivial get-togethers. How does this work best? The evening starts with "The Paloma Secret", a pink mezcal cocktail from the bar. The meal also begins with a cocktail: Shrimp cocktail with lettuce and preserved lemons. In contrast to the classic shrimp cocktail, the shrimps are not drowned here - unexpectedly refreshing. The octopus and artichoke salad exudes Mediterranean flair, even though "The Alpina Gstaad" cannot conjure up quality tomatoes in winter. The olives, capers and the main protagonists of the salad make up for this with the vinaigrette. The best starter: Langoustine ravioli with lobster sauce. The announcement "specialty of the house" is justified. Dough, filling, sauce - you could only bathe in one plate ... The heart of the "Monti" are the large pièces presented to the guest: rib eye, beef fillet, veal chops? Or would you prefer a whole turbot, sea bass or sole for two? A sole à la meunière is the way to go, and it has it all: the forearm-length fish is filleted in front of the guest, tender, glassy, compact, a delight. It is served with cabbage and mashed potatoes, tossed in plenty of butter, which is just as little part of the diet plan and therefore a lot of fun. Dessert is also wheeled in on a trolley: we opt for a generous slice of mango and passion fruit tart with a coconut core and chocolate base. Yes, the country needs more Guéridon service again - the mood in the "Monti" speaks for itself.
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