Restaurant Casy : Rue Louis Antille 11, 3963 Crans-Montana

I'm so jealous that Crans-Montana has this restaurant. If it were in my town, I'd be there every week. I'm not a 'foodie' but I can appreciate when a dish has been expertly prepared. Everything we ordered was delicious. And the staff, including our waiter 'Tim', was outstanding. We were graciously received and taken meticulously attended to. We visited twice during our week in C-M.

OUTSTANDING! OK, as an American having dinner in this ski town called "Crans Montana", here is my review. A FRIGGEN + I was recommended this spot, CaSy by hotel staff. I owe that hotel staff employee at least 2 drinks. I was greeted as I entered, was told there would be a wait , went to the bar area, had a tasty beer, 15 minutes later, I was seated. I do not look at menus. I simply inform my waiter "I'm hungry & surprise me". This waiter "killed it" My appetizer was scallops and they were "Off the Hook". It's easy to screw up scallops, the chef clearly mastered them here! Then I recieved a plate, I "think" it's called Gyros. WOW! Really WOW WOW! Just look at the pictures. This spot is spectacular. The owner walks around and checks on customers and chats with them. Her husband is the chef, and he is an All Star. To note, as a former bar/restaurant owner, here is the "clincher". The 25 year old employees are "spot on". It's easy to see they like working at this spot, they hustle, they put forth effort. Employees that do this are a reflection of the owner's leadership. Restaurant owner's elsewhere should pay the owner's of CaSy to learn how to run a restaurant. Enough said.

I have travelled the world extensively over 40 years. I ate at all restaurants ranging from pop & mom’s to Michelin three stars. This is my honest review of the restaurant Casy in the upper centre of the sky resort Crans-Montana, Valais canton, Switzerland. We had a fantastic meal at this restaurant, starting with an appetizer featuring various pumpkin preparations—creative, with wonderful textures and flavors. We also tried the beef tartare, which was perfectly seasoned and had a unique twist. The saddle of venison that followed was cooked and seasoned to perfection. For dessert, we enjoyed an innovative, sweet reimagining of a vegetable, playing on textures in a delightful way. Overall, a wonderful lunch experience with a friendly, welcoming staff who went out of their way to engage with tourists—much appreciated!