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!
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