EAT

Breakfast

Begins at 8 “ish”and finishes at 09.30 “ish” very flexible.
Buffet with all the “usual stuff”.
The “mother-in-laws” homemade jams lots of fruit and little sugar.
Eggs cooked how you liked when you want them.
Daily cooked specials.
Andy’s muesli loaf and many other homemade products to choose from.

Tea and Cakes after skiing

Available from 15.30 to 18.00
Fresh homemade cake and biscuits daily
If we are not around everything will be laid out for you to help yourself. Take a big
piece of cake and relax in one of the lounge areas or snuggle up to the Kacheloffen, enjoy the views, take in some well earned calories and “me” time after a hard days skiing.
With a grandmother who was a great baker and two Aunties who own bakeries I have always been able to bake a cake but with the “uber” interest in The Great British Bake Off I certainly feel I need to up my game. Watch this Space !!
Might even introduce some savouries this year sausage rolls and pork pies, sound good after skiing?

Dinner @ 8 or Thereabouts

Six nights of the week we will provide dinner.
One night,our night off, your night to go out and enjoy Stuben hospitality.
Starter, main course, pudding.
Fresh ingredients prepared and cooked on the day for YOU !!
What’s on the menu? Hopefully something for everybody.
This seasons menu not written yet influences Ottolenghi Plenty More,Hairy Bikers,
European Tour, Rick Stein Venice to Istanbul, still not exhausted Bruno Loubet’s Mange Tout.

Who knows?

I did make a very good chocolate and coriander tart served with homemade rum and raisin ice cream this summer, that will be on !!!

Drinks

All house beers, house wines, tea ,coffee and soft drinks are included in the weekly price.
We also have a personally chosen wine and drinks list should you wish to upgrade to something special.

Dietary requirements

If you have a food allergy, intolerance or sensitivity, please inform us when booking and I am sure we will be able to cater for your needs.

Tell me what you eat and I will tell you who you are.

Jean Anthelme Brillat-Savarin 1825