PROFILE BY BEST RESTAURANTS
Its prices still situate Lenzerheide as a special occasion place and if you are hoping for the ambience to have remained the same, you will not be disappointed. No drastic décor changes reside in the dining room of this 1890s mansion. A centre atrium adds a casual air to this elegant eatery, opened over two decades ago. In its heyday it accumulated more awards than you could poke a fondue fork at. Beautiful function rooms can still be enjoyed with garden views of the grounds, and now high teas for business, pleasure or pleasurable business.
Executive Chef Mark Gaston has been at the burners for more than ten years. His rethought menu retains Chateaubriand with its beef tenderloin and asparagus sauced indulgently with bordelaise and hollandaise. Those hunting a classic duck a l'orange can now aim at either a roasted breast with fennel, mizuna, sticky orange and star anise balsamic reduction, or a twice roasted half Muscovy duckling with black current demi glaze and red wine poached baby pears. Duck fat and saffron roast potatoes seem a likely side, although rest assured traditional Swiss roschti with its thickly grated fried potatoes is still close by. Lenzerheide's cellar remains in place, as does its much loved doodle. For dessert many still adore asking for the crepe with vanilla bean ice cream, warmed chocolate sauce and pouring cream.
Roz Taylor