Guillaume Tell - Aran

We had heard about Guillaume Tell and have driven past it many times as we live nearby. Yesterday we finally decided to pay a visit what a gem! The restaurant is small and beautifully furnished in a great setting. The food was magnificent. What was really great was the many different food combinations and tastes. Imagine wasabi encased in candy floss? Amazingly wonderful. The wine list is extensive and includes some very interesting options. Not somewhere one would eat often but well worth a visit.

Our expectations were too high. We made a reservation via the site five days in advance and mentioned out of the five guests we would wish for two a vegetarian menu. And asked for a proposal. We did a follow up call three days before to double check. All good, feasible and we will have a proposal. On the night, when choosing the menu, the vegetarian starter would be a surprise and as main course ravioli with truffle (which is the standard menu as a starter). We were disappointed and asked for a choice and second option for the main. No solution was offered. Unfortunately nothing was prepared or thought about despite the early reservation. In addition the starter was a samphire salad which was super simple with no creativity or effort. Also the price for the vegetarian menu was too high for the offer. At the end we had fun and the food was ok but not special. The team was kind and did their best.

Interesting combinations of tastes, very nicely presented food, nice choice of local and foreign wines, hospitable and knowledgeable service... We enjoyed our dinner a lot!

Friendly service, delicious flavors and local wine pairing! We had a great experience and would strongly recommend! :

The best description for our evening is : Fawlty Towers If you like mediocre food with limited taste, wannabe michelin star attitude, chef yelling to the staff from the kitchen, servers dropping plates, servers making the deserts instead of the chef, … then come to this restaurant. I have no issue to pay for quality, but it’s just too expensive, even 12chf water bottle or 7chf coca cola. Half the food is premade, the salmon starter is with gelatin and you see the structure is not fresh. Tiger shrimp is a precooked one, and then covered in sauce. Same for the filet de boeuf which was another cut instead as you could see that the veins in a filet run differently, and very difficult to cut with the knife. The chef covers it up with sauce everywhere so you dont see it directly. Desert is made by the waiter as you can see them prepare it in the area between the kitchen and restaurant. The fondue desert is cold cheese foam with zero taste and should not be given to clients. The only highlight is the truffle ravioli. Have no clue how the GM score of 15 is granted..