Les Armures
Every visitor to Switzerland should try a fondue—a bubbling cauldron of white wine-spiked cheese and a mountain of bread for dipping—at least once. Using nothing but the finest of Swiss cheeses, Les Armures serves up one of the best in town in its traditional, wood-beamed dining room, decorated with muskets and armor, adjoining the Hotel Les Armures. In the summer months, other Helvetic specialties can be relished beneath the huge shady parasols of the restaurant's pavement terrace, located at the heart of the picturesque Old Town. The Assiette Valaisianne—a selection of regional cold cuts and cheeses from the southwestern Canton of Valais—or perch fillets fresh from Lake Geneva, served with lemon butter and salad, are just two of the dishes on offer for a summery al fresco lunch.
Every visitor to Switzerland should try a fondue—a bubbling cauldron of white wine-spiked cheese and a mountain of bread for dipping—at least once. Using nothing but the finest of Swiss cheeses, Les Armures serves up one of the best in town in its traditional, wood-beamed dining room, decorated with muskets and armor, adjoining the Hotel Les Armures. In the summer months, other Helvetic specialties can be relished beneath the huge shady parasols of the restaurant's pavement terrace, located at the heart of the picturesque Old Town. The Assiette Valaisianne—a selection of regional cold cuts and cheeses from the southwestern Canton of Valais—or perch fillets fresh from Lake Geneva, served with lemon butter and salad, are just two of the dishes on offer for a summery al fresco lunch.
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