"Accommodation" Restaurants in canton of Grisons
This romantic castle is seventh heaven for gourmets. Here you can unwind and indulge in the gastronomic delights of the iconic chef Andreas Caminada and his team. He proves time and time again that gourmet cuisine works perfectly without exotic ingredients.
The celeriac in the "7132 Silver" - there was something about it ... Even predecessor Mitja Birlo amazed guests in the two-star restaurant of the "7132 Hotel" in Vals with this inconspicuous vegetable. His successor Marcel Koolen does the same. But in a Thai dish. But more on that later. We start with a glass of Cristal 2015 in the kitchen. One snack stands out: the frikandel, a nod to the chef's Dutch homeland. Instead of deep-fried sausage, Koolen opts for smoked eel and - so that the snack is not too intense - sea bass, topped with pickled onions, a dill emulsion, kohlrabi pickled in yuzu and crystal caviar. Several times on the menu, the chef indulges his penchant for Asian cuisine, such as with the celeriac cooked for two hours. He then glazes it with a reduction of soy, agave, roasted garlic, chili and star anise. An emulsion made from the oil in which he previously roasted the latter three ingredients enhances the flavor. On top: a celery chip with five-spice seasoning. And carrot salad, inspired by a classic Thai papaya salad, and a light sauce based on coconut milk and lemongrass. Earthy, sweet notes, freshness and acidity, a citrusy kick from galangal oil and finger lime - an amazing dish! Two highlights alongside the perfectly cooked lobster and the bisque made from smoked lobster mousse. the deep-fried ball, filled with a ragout made from the lobster claws, and the lobster shell, which Koolen transforms into an artistic presentation plate.
It has been just over three years since James Baron and his wife Natacha took over the management of the "Krone Säumerei am Inn" in La Punt. A pretty, modern hotel in the middle of the Engadine mountains with around 20 rooms in a renovated 16th century farmhouse. Gourmets seeking peace and quiet are recommended to stay here, as we have rarely slept better and more restfully anywhere in the world. Baron remains true to the concept of the hotel's own gourmet restaurant "La Chavallera", which focuses on first-class local produce. Some of it thrives in the hotel's own garden, which was created with the help of Alpine culinary specialist Dominik Flammer. The plants that thrive here have been selected so that they can cope with the shortened growing season at around 1,600 meters. These include Szechuan pepper, in which Baron wraps the tender lamb, which is served with broccoli - a perfect meat course. perfect meat course. Baron classics are also served, such as the refreshing, elegant char with radishes and lettuce or pear ravioli with brown butter and sage. The latter is slightly sweet and an absolute comfort dish. Just like the white sausage amuse with pretzel ice cream, which we could have eaten a large portion of. The red mullet steals the show when served with courgette flowers. A supposedly simple product that becomes an explosion of flavor in Baron's hands. The wine list includes wines from France and Italy as well as numerous crus from the Bündner Herrschaft region, and the service is incredibly warm. Tip: Opposite the "Krone", the Barons recently opened the "Fö e Flamma dal Barun" - an excellent bakery and pub. excellent bakery with a pub.
Alpine tranquillity meets creative fine dining magic in the former underground chapel. A two-star tasting menu with a focus on seasonal flavours creates fireworks on the plate. Purist, elegant - spectacular in Engadin style.
It's not just the cuisine that is excellent here, the panorama is also impressive: At Da Vittorio, top Italian cuisine meets Alpine luxury. Classics such as Paccheri alla Vittorio and Maialino da latte con tartufo are artfully presented on the plate.
La Brezza in Arosa is Marco Campanella's alpine gourmet hotspot. "Ispirazione" focuses on fine fish and meat dishes, while "Moving Mountains" is plant-based. Both menus show attitude instead of effects. A unique experience with a view of snow-covered mountains.
At the Chesa Stüva Colani in Madulain, Engadine cosiness meets Italian cuisine. Fresh, seasonal ingredients, homemade bread and fine herbs ensure moments of pleasure. Warm wood and a stylish ambience make your stay special.
Chef Nobu Matsuhisa works in the restaurant in what was once Europe's first indoor tennis centre. He conjures up unforgettable fusion experiences from elements of Japanese and Peruvian cuisine. Tuna tacos or yellowtail sashimi with jalapeños combine both worlds of flavour.
At Bocca Fina Chastè, a high-calibre menu with twists and finesse from all over the world is conjured up with great flair using local ingredients. Not only the view, but also every plate is a true work of art. Dine like royalty at this castle hotel.
The light-flooded dining room with lots of wood is modern and inviting, the windows offer a view of the national park. The kitchen serves surprise and tasting menus made from exquisite, often local produce, accompanied by carefully selected wines.
The Gourmet Stübli La Miranda offers the largest selection of wines in the Engadin. Here, creative cuisine is combined with exquisite wines that are perfectly matched to the dishes. Wine lovers can enjoy great moments of pleasure in a cosy atmosphere.
The Kachelofa-Stübli in the Waldhotel Arosa stands for gourmet cuisine in a cosy parlour atmosphere. Regional products are prepared with a high degree of precision craftsmanship. Classic flavours appear modern and clear without losing their alpine basis.
Alpine gourmet cuisine in the originally renovated cowshed. There is a choice of two menus based on regional products, one of which is vegetarian. The small, fine menu, which also includes "large pièces" to share, is also highly recommended.
The inn by the large village fountain in Valendas has been attracting gourmets from near and far for years. It is a village pub, traditional restaurant and gourmet temple all in one. The menu features both regional and exotic delicacies, as well as many wines from Graubünden.
In the cosy Arvenholzstube in the historic Grand Hotel, you can enjoy exquisite French-Mediterranean cuisine. The warm and professional service, which can provide suitable recommendations from the extensive wine list, deserves special mention.
Modern pavilion, former Olympic ice rink, now Kulm Country Club by Mauro Colagreco. The world star is approachable here: There is affordable cuisine for everyone. Lots of meat from the grill, sometimes even whole animals for special "asado" happenings.
La Muña" in the Hotel Adula in Flims presents itself as an elegant dining room. Head chef Domenico Zizzi and his team serve a choice of a 4- or 6-course omakase menu. However, we opt for a free choice from the menu. We start with a sashimi selection of O'Toro tuna, salmon and Swiss beef, accompanied by freshly grated wasabi. The raw pieces have a fine texture. However, anyone who has been to Japan will not be completely surprised by the taste. A glass of Jeeper rosé champagne, which elegantly absorbs the sea flavors, goes well with it. The "Ceviche of the Week" consists of salmon with wakame, sesame, raw and crispy onions in a well-balanced dressing. More of this, please! The Japanese wagyu beef on enoki tempura with chimichurri and ponzu sriracha sauce proves to be an aromatic powerhouse. Fat, acidity, spiciness and umami create a real explosion of flavor. The chicken gyoza with black truffle also impresses: crispy fried on the outside, juicy filling on the inside. A sake recommendation accompanies the starters harmoniously. For the main courses, we choose pulpo with coriander mayo and "frijoles blancos" puree and again Japanese wagyu, this time with physalis sauce, served with rice and burokkori - wild broccoli with sesame, shichimi, coriander and sesame sauce. The vegetable garnish is impressive, the wagyu is as tender as butter as desired. The pulpo is a little too soft, but the puree makes up for this. The mochi variation of chocolate, coconut, red beans and matcha is accompanied by an umeshu. Kampai!
The elegant, classic atmosphere at Le Relais transports you back to the Belle Époque. The setting for a romantic dinner is as grandiose as the classic delicacies. They taste even better with the right accompaniment from the extensive wine list.
Artis by Tristan Brandt in Arosa serves three- to five-course menus or à la carte in the evening. On the plates: Swiss products, often combined with unusual flavours and textures. Around 200 wines accompany the menu, many from small producers.
Local produce takes centre stage here. The food is only sourced from regional producers or comes from the restaurant's own farm. Just like the flavours, the concept is by no means conventional: here you pay per plate, which are all portioned in the same way.