Chefs
"Every menu is built around your group, the occasion, and your dietary requirements.
These are starting points — Marian & Simon will refine each one with you before your dinner."
Four menus, four different moods. Each one a starting point — We will adapt every detail to your group, your evening, and what you feel like eating.
about.
Fire needs nothing else. This menu was built in Marian's head long before it was written down — part Czech Sunday lunch, part Argentine parilla, entirely his own. The cuts are chosen at the butcher, not the supermarket. The rubs are made by hand. The chicken goes on whole. Pilsner Urquell runs throughout, cold and uncomplicated, exactly as it should be.
This is the dinner for groups who want to eat well without formality. The table is set outside when the evening allows. It runs long, by design.
Dietary requirements accommodated with 48 hours notice.
About.
Six courses, plated to order, carried from your kitchen to your table by Marian himself. No waiting staff. No distance between the cook and the guest.
Each menu is written for your evening — the occasion, the group, what is best at market that day. Nothing is reheated. The wines, if you choose them, are selected to match. This is private dining at the level you would expect from a chef who has worked in three Michelin kitchens — but in your own chalet, with your own guests, with no one else in the room.
Wine pairing available on request. Minimum 2 guests.
About.
The ceramics come from a studio in Zermatt. The plates are hand-thrown — no two are identical. The food arrives on them in the same spirit: unhurried, honest, made to be shared.
This menu moves from the sea to the mountain: scallops, duck, cod, pork belly, roasted roots, warm potato salad from the garden. You take what you want, you pass what you don't finish, you stay until the cheese board is empty. This is the format for evenings that should not end too quickly.
Minimum 4 guests. Ceramics available to purchase.
About.
Everything lands at the centre of the table and stays there. No courses, no waiting, no hierarchy. The charcuterie board arrives first. Then the bourguignon, the sea bass, the salad. The kitchen keeps going until no one asks for more.
This is the most uncomplicated of the four menus — and often the one guests remember longest. If your group has children, if the ages at the table vary, if you want the food to stay in the background and let the evening run its own course, this is the one.
Minimum 4 guests. Dietary requirements accommodated with 48 hours notice.
Guide de Michelin 2020 - 2025 Aroleid Restaurant
Located right by the ski slopes just above Furi gondola station, this restaurant is housed in a modern and stylish chalet that exudes rustic charm. As well as stunning views, diners can look forward to a diverse menu of delicious dishes inspired by the chef's international travels. Incidentally, the coffee comes from the hotel's own roastery and the crockery is also made in-house. For those who don't mind the long walk, it's a 1.5hour hike from Zermatt to the restaurant.