"Sunday Opening" 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.
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.
The chef has to deliver twice, because communication with the guests is part of the job in Fürstenau. Customers sit at the kitchen counter and eat what Simeon Nikolov prepares into a veggie menu under the motto "From garden to table". The wine pairing is also exciting.
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.
Whether for lunch or dinner: La Riva in Lenzerheide offers modern cuisine at the highest level without airs and graces - with a creative line from chef Dominique Schrotter. The dishes are served on fine china, accompanied by a view of Lake Heidsee and the mountain panorama.
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.
After chef legend Martin Dalsass' departure at the end of 2024, his protégé Kevin Fernandez took over the reins with his partner Lisa Carlevero. The cuisine continues to be an excellent mix of Alpine and Mediterranean flavours, prepared with a great flair for the products.
The Stiva Veglia in Schnaus near Ilanz combines alpine cosiness with high-quality gastronomy. Only the best is used in the pans and great attention is paid to the provenance of the products. Tasty classic cuisine is served with a contemporary twist.
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.
Casa Alva combines Alpine tradition with Mediterranean flair in the 600-year-old vicarage in Trin. The "Mountain & Coast" menu surprises with seasonal ingredients from the region, skilfully paired with fine ingredients from the sea. Cosy and hearty, as it should be.
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 Brasera is an address with a cosy fireplace, personal service and outstanding menus. With four courses - vegetarian, fish or meat - Paola and Luigi Maiolo's cuisine shows how grounded and refined an evening can be.
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.
Amaru offers a feast for all the senses. The cosy, colourfully decorated restaurant serves the flavourful cuisine of Claudia Canessa from Lima. She finds her inspiration in the street food of her home country and mixes traditional Peruvian food with other influences.