|
"RIFFELALP RESORT REVIEWER'S NOTES" Food and drinkThe Riffelalp Resort's rates include half-board, so you'll be eating on the premises at least some of the time. A good-sized chunk of the Riffelalp Resort's payroll is spent on the kitchen staff, to judge from the labor-intensive nature of the food served. The menu tends to be heavy on dishes that emphasize preparation and presentation, in the Swiss luxury-hotel tradition that says "Unless it looks pretty and has a French name, it doesn't belong in a five-star dining room." The main Alexandre Restaurant's service staff consists mostly of young German waitresses who are unfailingly cheerful, polite, and attentive to the guest's needs. A mâitre d' in the requisite black tie circulates among the diners, but the overall atmosphere has more in common with an upscale American restaurant than with the formal dining room of a hotel like Badrutt's Palace in St. Moritz. (Leave your tuxedo or evening gown at home, but do pack your suit or a nice dress.) Downstairs, the Walliser Keller serves fondue, raclette, and other traditional alpine dishes in an informal setting. Bars include the Lodge (a comfortable piano bar/lounge with 70 seats) and the Vinotek wine bar in the basement, which wasn't yet open at the time of my visit. In sunny weather, you can eat, snack, or drink on an outdoor terrace that attracts skiers from the groomed runs that pass the hotel. Observations, quibbles, tips:
Next Page > Random notes > Page 1, 2, 3, 4
|
| Europe for Visitors - Home | | Contact information, disclosures, audience | Copyright � 1996-2024 Durant and Cheryl Imboden. All rights reserved. |