A mountain lodge more than a century old, where it is possible to revitalize
- Small catering all day long
- Alpine kitchen with regional taste such as the pan „La Poêlée du Petit-Mountet“, which one should taste minimum once.
- Cheese specialities from Val d’Anniviers
- Meat plates with different sorts of dried meat from the valley; dried meat from the lodge-caretaker itself.
- Home made food on the base of vegetable and seasonable fruit: Soupes, salads, pastries and other goodies.
