Walliser Kanne
Raclette with potatoes and onion and pickles. The typical presentation was decadent and warming, but does cool quickly becoming less creamy and is best eaten immediately. I enjoy this with a glass of dry white Swiss made wine while sitting outside and people watching along a busy shopping street.
Zum Wilde Maa
Lamb tartare
This was a playful dish as an interpretation of surf and turf as it was lamb tartare with smoked local perch. Capers, green onions, and fresh shaved horseradish. Although this was packed with flavor and served with house made sourdough, the smokey flavor of the fish became overpowering and a tiresome taste after the initial few tastes.
Lamb Tongue
The tongue was boiled and presented with cooked celery and thyme. I wanted to try this as it was an unusual dish. It was dressed with a vinegar and oil dressing. The tongue was prepared with a tender texture, but overall the flavors were predictable and simple.
The city is lovely to walk around in the evening and is worth a visit to experience a typical city rather than being as touristy as some others.
