"Barrier-free" Restaurants in canton of Grisons
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.
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.
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.
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 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 a house steeped in history, Casa Casutt serves down-to-earth Grisons classics such as capuns, pizokel or rare offal, seasonally refined. Whether in the rustic Ustria, in the elegant Sala or on the cosy garden terrace - this is a place to enjoy.
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.
A visit to the Sagogn Golf Club restaurant is not only worthwhile for golfers, as it serves creative seasonal cuisine seven days a week. Enjoy a glass of fine wine from the wine cellar and the marvellous view of the surrounding mountains.
The Pinot is quietly located on the edge of Fläsch - a place for fine dishes, served in a relaxed atmosphere. There is a new menu every day at lunchtime and a gourmet evening every Thursday. The focus is on regional wines, with the herb garden providing fresh produce.
The atelier VERT serves meat-free Alpine delights. Grisons specialities, fermented food and fresh produce from local farms come together on the plate to create a harmonious whole. These are accompanied by wines and drinks made from local ingredients and produced in harmony with nature.
A classy restaurant that is directly accessible from the ski piste - typical St. Moritz! Italian seafood cuisine is served with self-confidence: raw, grilled, buttered. If you take a seat outside, you get sun, a view - and the sea on your plate.
This restaurant enchants guests with its flavoursome cuisine based on local produce. The dishes often have a Mediterranean base, but are always able to surprise. The service is charming and competent, also when it comes to wine advice.
The Golden Dragon combines Chinese and Japanese cuisine in a stylish ambience. In addition to sushi, ramen and dim sum, the elaborate Peking duck is the centrepiece of the menu. It is served in three courses and must be ordered at least 48 hours in advance.
Every day, the elegant Cuschina Menono offers a surprise menu of dishes that are both classic and contemporary. It goes without saying that the experienced hosts also take intolerances and requests into account during preparation.
Alpine serenity meets Mediterranean lightness at Giacomo's in Celerina. The young kitchen team creates refined but simple Italian dishes - from aperitivo to dolce - with regional flair. Accompanied by the right glass of wine and pure pleasure.
Nikkei cuisine, a fusion of Peru and Japan, awaits you high above Davos. Live cooking ensures that every dish is served fresh and immediately after preparation. It's exciting how you can indulge in the workflow of the chefs and the unique mountain scenery at the same time.
At the Rätia in Jenins, head chef Michael Kaufmann specialises in cuisine that uses high-quality local produce to create fantastic dishes. His wife Jessica is not only the hostess, but as sommelier she is also responsible for one of the best wine lists in the Bündner Herrschaft.
The Romantik Hotel Muottas Muragl lies 2456 metres above everyday life. It serves food that suits the location: Engadine cuisine with an Alpine flavour, simple and carefully prepared. The funicular railway takes you up - steep, leisurely and with a view to get you in the mood.