Inside the hotel of the same name, a typical mountain lodge, the restaurant’s two dining rooms warm the heart, not just with their fireplaces, but also with the glow of wood, the elegance of the setting, and the kindness of the service. Meat remains the star of the cuisine, though increasing attention is given to vegetables, thanks in part to three kitchen gardens – two owned by the restaurant – that supply the kitchen. Two tasting menus are available, one more classic and the other with a contemporary edge, alongside a well‑composed à la carte. The offering has recently expanded to include a new bistrot, created from the former bar, serving simpler – though never ordinary – dishes.