From Robin, co-owner, Alpina and Alpina Swiss Bakery:

Stubli Vibes, North Fork Views

When you walk into Alpina, you’re stepping into a Swiss chalet. Wood-paneled walls, low lighting, a long bar—it’s meant to feel like a Stubli, that cozy cabin warmth we grew up with.

The menu is rooted in traditional Swiss and Alpine dishes, with some Northern Italian inspiration too. We make all our pastas in-house and work with great local farms. If you’re coming for the first time, I’ll always tell you to try the Zürcher Geschnetzeltes—thinly sliced veal in a creamy mushroom sauce served over Rösti. It’s as Swiss as it gets and ties right back to our family’s roots in Zurich.

And if you’ve never had cheese fondue, this is the place. There’s nothing like dipping a piece of bread into something so simple and so complex at the same time.

We do private raclette and fondue dinners here in the winter — and we’ll bring the whole setup to your house if you want that little slice of Switzerland at home any time of the year.

Inside Tip 📌

You don’t have to choose between fondue and Zürcher Geschnetzeltes – get both. Yes, it’s indulgent, but totally worth it. 🧀

Contact

 🌐 Alpina - Greenport

About

The card was written by Hamptons resident Robin Mueller, a television director of photography and the co-owner of five Long Island restaurants: Alpina, Green Hill Kitchen, and Anker in Greenport and Alpina Swiss Bakery and Hampton Kitchen in the Hamptons.

Images

@alpinany / Instagram