After Seven

The lift takes you up to the fine dining restaurant on the third floor of Backstage Hotel. Relax over an aperitif on the comfortable couch stationed beneath an originally designed chandelier made up of musical instruments. Then comes the creative surprise menu composed of five or six courses, which is prepared in the open kitchen by Florian Neubauer's dedicated team, and features dishes such as mussel, artichoke and chorizo, or beef, onion and sansho pepper. A novel touch: The bread is baked right at your table. There is also an optional cheese course. To accompany both set menus, you can choose between the regional "Valais Pairing" and the "International Pairing". The modern and elegant interior is packed with artworks – this is the hallmark of the owner, artist and hotelier Heinz Julen. The centrally positioned fireplace also adds atmosphere.

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