Le Caveau Restaurant
A vaulted dining room on Verbier’s Place Centrale, all-you-can-eat raclette with Bagnes cheese and ten ways to make a fondue. A convivial place for more than sixty years.
The house
Le Caveau occupies a vaulted room on Place Centrale: dark beams, stone walls, copper on the bar and an old wine press nobody has ever felt like moving. The menu puts it better than we can — a convivial place for more than sixty years.
Nothing here has been redone just to look pretty. The wooden tables, the chairs with their cut-out hearts and the iron lanterns are the ones three generations of guests have known: morning skiers, villagers, families passing through.
At the table
Raclette is served with Bagnes or Entremont cheese, as much as you like, with potatoes, onions and gherkins — and, if you wish, a plate of air-dried meat.
The fondues range from the classic to truffle, by way of Espelette pepper, tomato, green pepper and cognac, chanterelles, porcini, morels and champagne.
The platters bring together air-dried meat, smoked ham, herb-cured bacon, dried sausage and Bagnes cheese.
The meat dishes — steak tartare prepared by the chef, Wiener schnitzel, the owner’s cordon bleu, beef fillet grilled with house butter — come with a mixed salad, vegetables and a choice of chips, tagliatelle or gratin dauphinois.
There is also a meat fondue, cooked in a home-made vegetable broth, and a short children’s menu.
The wines
The list is from the Valais, and short because every wine on it was chosen: Fendant, Johannisberg, Païen, Humagne Blanche and Petite Arvine for the whites; Gamay, Dôle, Pinot Noir, Humagne Rouge, Cornalin and Syrah for the reds.
They come from Vétroz, Martigny, Fully, Chamoson and Leytron — Jean-René Germanier, Gérald Besse, Cave de l’Orlaya, Cave Ardévaz, Frères Philippoz, Philippe Darioli.
Two cuvées bear the name of the house: a Petite Arvine Réserve Le Caveau and a Pinot Noir Réserve Le Caveau, made by Mathilde Roux in Fully.
Come and eat
The restaurant has been closed since 13 September and reopens at the beginning of December, for the whole winter season. The kitchen then serves non-stop from 11.30 am.
Place Centrale, 1936 Verbier — in the heart of the village.
Bookings and information: +41 27 771 22 26 or caveau@theplacetobe.ch.