Le Resto Sierre — Restaurant in Sierre

A very curious luncheon experience. The chef and the staff are Italian consequently the cooking reveals an Italian influence. Their lunch menu (about 20 Swiss franc) with four choices. I really like Italian cooking but chose the menu that started with a Greek salad and then finished with a very curiously named Italian dish of vitello pork. Both of these are classic dishes in their respective homelands that I really like, especially in warm weather on a lovely tree shaded terrace . My “Greek” salad was rather unusual since it contained mostly lettuce or lettuce like greens. I have never had a lettuce based Greek salad. There was some of normal components, like feta, olives and tomatoes in it, but neither anchovies, red peppers or onions. The salad sauce was a very curious bright yellow color and clearly sweet. When I asked the waiter why it was so sweet and so yellow, he said it was made with a mango puree addition to olive oil. I responded that it wasn’t bad by itself but didn’t really go with a traditional Greek salad. I later noticed that the day’s dessert special was a mango purée. Hmmm...

In the same spirit the main course was labeled a “pork tonnato”, presumably reassembling a classic Italian dish made with cold roasted veal (not pork). The traditional tonnato sauce is made with mayonnaise, capers, olives, pieces of tuna fish, garlic and sometimes anchovies and finally garnished with diverse parsley like Italian herbs. The sauce is always served as a thick liquid sauce that completely covers the cold meat. Their version was quite different, it was a thick homogeneous paste presumably made by food processing some of the traditional ingredients, but the components could not be individually distinguished. To serve the “sauce” you had to spread each of the small small balls of the thick paste onto the meat with butter knife. Hmmm... again. I much prefer the classic version of the Vitello sauce and on cold veal rather than what I was served. My disappointment in these significant divergences from the traditional recipes in what I was served is reflected in my rating of what I actually ate and what I had expected to be served.

The white wines I had were from a local producer Rouvinez were good and normally priced. The real Italian expresso coffee was very good.

The only relevant question is would I go there again. Not likely alone, but if an Italian or Greek gourmet friend invited me, it would be interesting to hear their opinions of the chef’s “creative” version of their ethnic Cuisine.

Note: An apparently more classic version of Italian cuisine is served on the à la carte menu which I...

Very Very disappointed in this place! Service very slow especially since we ordered cold dishes. Then they throw almonds everywhere. My plate was literally littered in them and I see no reason for it, it doesn't even look good! Hot chocolate served with water like that's not very serious. The meat itself was not bad but everything else was that's why I am...

Surprise sur le moment du changement de gérant. les adorables petites serveuses n’était plus là… ni la même cuisine… en retour trouver un service dynamique accueillant et sympathique un serveur adorable et serviable un nouveau jeune gérant travailleur et aussi accueillant que cette endroit ravissant qu’on apprécie bcp y passer des moments gourmands… je veux pas être blessante comme dirait mon mari tais toi… mais ressentie une différence en cuisine plus les mêmes (habitudes) goût et saveurs. En tout cas bravoooo et félicitations à toute cette nouvelle équipe à qui je souhaite tout le meilleur pour l’avenir et un soutien et un bravo tout particulier au nouveau patron bravo jeune homme pour tout cet enthousiasme et bonheur que tu transmets Au plaisir de revenir chez...