Plain Engadin cuisine

We attach great importance to providing plain, traditional and seasonal cuisine, sourcing the majority of our products from local producers.

Our restaurant is not public, instead it is an extended dining room. This means that hotel guests dine with other guests. Sometimes guests’ friends join them for the evening.

The breakfast buffet and a 3-course dinner are served in accordance with the “table d'hôte” principle in the dining room and on the veranda with its magnificent views over the valley.

For lunch we are able to offer a small selection of hot and cold dishes and light meals which change on a daily basis, on request – for those guests spending the day in or around the hotel.

Simple, traditional, good

«Dinner consists of three courses which are freshly made each day, using seasonal produce. Plain, nutritious, varied and using original Engadin recipes. With our traditional second helpings, we will satisfy even the largest appetite.»

Günter Schreiber, Head Chef