Location, location, location. Provenance is so important at
Alpenrose that even the most experienced restaurant hand will struggle with the
menu, which details not just the dish but the locality and farmer. All that’s
missing is the name of the animal that made the ultimate sacrifice; but not in
vain, happy is the beast that ends up in Tine Giacobbo’s kitchen.
The menu is pure
Helvetia, a hearty gastronomic tour of Switzerland’s cantons; Tessiner malfatti (gnocci-like dumplings) with black truffles, Thurgau lamb rack with
organic vegetables and Muotathal beef with spätzli
(small egg noodles), all baked and braised to perfect tenderness. The wine
list has as a similar all-Swiss focus, showcasing the reasonably priced oeuvre of several producers.
A small space,
carved wood panel walls and tall frosted glass windows reveal the restaurant’s
origins as a saloon. Perfect for couples and friends, Alpenrose is simplicity
itself; if you’re looking for a relaxed dinner and a genuinely local
atmosphere, it’s hard to beat.