The stube
Twenty-eight places in the room that has been the stube since 1961, lined in larch that has never been sanded.
Dinner
Seven o'clock, one sitting, four courses in winter and three in summer. Written on the slate by reception at noon. The valley gives dried meat, rye bread, and cheese from three alps above the village; the rest comes up on the train, which is why the menu changes on a Tuesday.
Tell reception at breakfast if there is something you cannot eat and the kitchen cooks the same meal without it. The kitchen serves the house and nobody who is not in it. Twenty-eight places and sixteen rooms is already full on a Saturday in February.
Breakfast
Half past six until ten. Bread baked here, three cheeses, dried meat, eggs on request, and coffee brought to the table. If you are on the first lift there will be something wrapped at reception from six.
The bar
At the end of the stube, open from four. Beer from the Valais, wine from the terraces below Visp, and a list of local spirits that the staff will talk about for as long as you let them. It closes at eleven, two hours before the tables downstairs, and that is a decision rather than an accident.
Water
From the tap, in a jug, free, and it comes off the glacier via the village supply. Nobody here will sell you a bottle of water.
