Adler - Menu

Good table. Careful welcome. Great discovery read more Good table. Careful welcome. Great discovery

As regular visitors to the area, this restaurant had fallen off our radar. It is in the quiet village of Flaesch, a convenient location for those in the mountai... read more As regular visitors to the area, this restaurant had fallen off our radar. It is in the quiet village of Flaesch, a convenient location for those in the mountains on a winter skiing or summer hiking holiday. On the ground floor is a whiskey, smoking bar and on the first floor, the main restaurant. It comprises two rooms in classic Swiss wooden country style. Very cosy and warm with views of the countryside and the surrounding area. The kitchen is adjacent to the restaurant with the sounds of the kitchen and the excitement of the action. This, however, is absolutely positive as it is clearly a restaurant where Siggi Tschurtschenthaler, the owner and chef, takes pride and pleasure in not only being a superlative chef but also, being hands relating to guests. For Switzerland, adventurous cooking or those using interesting sauces, flavours, is relatively speaking a rarity in an environment where risk is never taken. Whilst this cuisine is more adventurous than most in Switzerland, for those used to exotic flavours and complex flavours, this will not be too challenging but for those visiting Switzerland, it will be a pleasure. We started with a veal ravioli and the duck liver terrine, both of which were understated in terms of their description, but supremely pleasurable in terms of the experience. The veal ravioli was of course homemade, but succulent and beautifully flavoured and presented. The duck liver terrine was a delicious combination of flavours combined with a small tasting glass of liqueur. For the main course, the Pata Negra which was delicious, soft and succulent with a very delicate sauce, was equally pleasurably offset to the "surf and turf" with very succulent beef and delicate ravioli of "turf". By the main course, the chef was not only cooking, but also serving the guests and it is clear for those who arrive late, that the chef is hands on in explaining more about each of the courses and the experience that is offered. Although we were attending on the dormant Saturday lunch hour, the restaurant was popular and it was clear that there were some regulars who absolutely appreciated the personal touch of the cuisine. This is not a formal restaurant but a restaurant to enjoy good food, good company and a very relaxing atmosphere. The only slight disappointment was the absence of an English speaking person to explain the dishes but in no way should detract you from visiting the restaurant as all of the menus are translated clearly into English. It also should be mentioned that there is an extensive wine list with a very good variety of local Swiss wines, which those who are familiar will be aware can sometimes present very good surprises.