"Swiss Cuisine" Restaurants in canton of Grisons
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.
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 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.
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.
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 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.
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.
In a venerable patrician house, Casa Tödi spices up tradition with regional finesse. The seasonal surprise menu (three to seven courses) draws directly from the garden and wood-fired oven. Cosy, honest and with heart - a gastronomic relais in the middle of the Surselva Valley.
In the cosy Chesa Veglia, rustic Engadine charm strikes modern gourmet chords. Châteaubriand, lamb with herbs and grilled chicken de Bresse - the whole of St. Moritz is on fire for this restaurant, so booking is a must.
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.
Tradition is lived in the cosy and elegant Arvenstube. Classic cuisine is served, prepared with selected ingredients that are certified as slow food wherever possible. The wines are also sustainably produced and the selection is excellent.
The Chesa Grischuna has characterised the heart of Klosters since 1938. In the atmospheric Swiss stone pine interior, classic cuisine made from regional ingredients is served. Known for its history as "Hollywood on the rocks", the hostel remains a place with a special aura.
This is deliberately not gourmet cuisine, but honest cooking with heart: ravioli, risotto or schnitzel, seasonal, regional and solidly realised. The dishes are characterised by craftsmanship, not gimmickry. Everything is unpretentious, authentic and charming.
Alpine down-to-earthness meets creative lightness at Castel Zuoz. Seasonal specialities - some vegan or vegetarian - are freshly prepared in the Art Nouveau hall under magnificent stucco. Authentic, regional and simple: a treat with style.