Au Vieux Nendaz

good quality, good value cooking

A short field path leads from the road to the old alpine pasture house nestled in the greenery. On the door is a relief of an ibex; inside, the illusion of a green wall, hunting trophies, and photographs of forest animals create a special charm. In the small, paneled dining rooms, there is only ever one table. Clara Laurent is responsible for the warm reception and service, while Chef Adrien Lopez handles the delicious cuisine. He learned his craft at Loris Lathion’s “Mont-Rouge,” just a few kilometers away, and refined his expertise in game cooking at the Abbaye de Montheron near Lausanne. During hunting season, his menu, offered at an unbeatable price, is an absolute must. Venison, roe deer, ibex, fallow deer doe, wild boar, and even marmot à la royale follow one another, all sophisticatedly prepared and carefully plated with surprising sauces and ingredients, such as raspberry vinegar or quince jelly used as a trompe-l’œil for a quail egg. For non-game options, excellent malakoffs paired skillfully with black garlic, or rillettes of smoked trout or Eringer beef, are highly recommended. The desserts are equally delightful, featuring a mulled wine granité with airy Vieille Prune plum mousse or a panna cotta made with local figs. An attractive wine list is available at fair prices. This is a venue that undoubtedly has a promising future ahead.