Quattro

“We had a group from a conference recently and they were able to take our reservation for 6 without problems. We had a very nice meal as the food was exceptional. We got recommendations from a worker at our hotel. It was about a 10min walk but it was worth it. We really enjoyed the meal and the service. The manager mention they had another restaurant and we went there the next night.”

“First time here at Quattro and I was thoroughly impressed with the outstanding food and attentive service. The chicken with risotto was DELICIOUS and everything I ate was impressive. Happy hour prices were great. The friendly service made it all the better. Definitely recommend!”

“Incredible service and overall experience. The seabass was unlike anything I've had before. Our dinner at Quattro was absolutely the top dining experience of the ski trip. I would recommend making a reservation several days in advance. Will be returning on future trips!”

“We made a reservation for Quattro for 2 a few days in advance. It was located on the northern end of the village which was about a 10min walk from our hotel. Service - we received excellent service from the waitress but we waited about 40min from our appetisers to our main meal which was a little disappointing. Food - we ordered the following: Appetiser - mozzarella Di Bufala, it was well seasoned, probably could have had 4 pieces of sourdough instead of 3 Mains - we had the Jumbo Scallops with the risotto. This was the best risotto I’ve ever had, full of flavour and al dente and the scallops were cooked beautifully. We also ordered the sirloin with the truffle butter. A touch more salt would have been good, didn’t taste much truffle in the butter. The sirloin came with broccolini which was excellent Dessert - we had the classic tiramisu. I personally thought it was a touch too creamy and I would have like it with a little more coffee flavour to balance the whole dish. Other than that I would think their pasta dishes would have been really authentic.”

“The first time we dined at Quattro, it was unforgettable. Impeccable service, rich flavors, and generous portions. Every dish felt worth the splurge. It quickly became our go-to spot after a long day on the mountain, and we couldn’t wait to return. Unfortunately, over the years, the experience has slipped and not subtly. The quality no longer matches the price, and consistency has become an issue. Portions have noticeably shrunk, plating feels sparse, and while the pasta is still fine, it’s a shadow of what it once was. Tonight was especially disappointing. The Fusilli Tartufati was overwhelmingly pasta, and salty with barely any mushrooms to justify the dish. The Carpaccio Senape arrived with roughly half the garnish it used to have, minimal arugula, and far less visual appeal. The Galletto al Mattone was a letdown. What should have been juicy, herb-forward, and deeply flavorful tasted flat and under seasoned, These aren’t one-off details; they’re the kind of changes regulars can’t ignore. I’ve included photos from last year for comparison — fuller plates, better balance, and far more flavor. Quattro used to deliver comforting, indulgent Italian food that felt earned after a day outdoors. I genuinely hope it finds its way back there, because right now, it’s trading on its reputation rather than living up to it.”