Stockhorn by the rex
The “Stockhorn by the rex” hotel restaurant implements the “from nose to tail” principle artfully and literally: Appetizers include beef tongue with chervil and an oxtail consommé that is second to none. The trout cured with citrus and juniper or the dry-aged beef tartare is also highly recommended. The hotel’s main courses come from the grill: beef tenderloin, lamb chops or ribeye, prepared traditionally correctly and masterfully over the embers – just like the stews or saffron risotto with roasted hazelnuts.
Summer garden and sourdough
“The Rex Zermatt” attaches great importance to the origin of the products prepared in the kitchen. Meat, fish and vegetables come from local producers or from the in-house “Gartenkraut” summer garden, whenever possible. And the hotel’s bakery creates the crispy sourdough bread that is popular throughout Zermatt with just as much care. Treat yourself to healthy, sustainable and environmentally sound indulgence at “The Rex Zermatt”.