Pinte Besson

Frommer's Review

This is a tiny restaurant with a smoke-stained vault of hand-chiseled masonry dating from 1780. It's celebrated locally for its cheese fondues, cheese on toast, and seasonal specialties, along with dried alpine beef. Beef or horse steak is grilled and served on a slate stone. There are sidewalk tables in summer, and benches are placed outside on sunny days.

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