"Sunday Opening" Restaurants in canton of Grisons
Andreas Caminada is both a top chef and a promoter. Undoubtedly one of the best in his field, he trusts and relies on his talented team and gives guests at Schauenstein Castle a gastronomic experience that is likely to be etched in the memory.
James Baron has cooked at top addresses in countries near and far and has found his own gastronomic signature. In Engadine, he draws inspiration from the surroundings and combines regional ingredients and recipes with a pinch of internationality.
Paolo Rota is the brother-in-law of one of the Cerea brothers and cooks first-class Italian dishes in St. Moritz: classics such as "Crudo d'Amare", raw crustaceans and fish, or "Paccheri alla Vittorio" demonstrate his culinary sophistication.
Rolf Fliegauf is a resourceful chef who is always able to surprise with exciting creations. He presents his excellent aromatic cuisine in a stylish ambience during the winter season at Giardino Mountain St. Moritz. His menu comprises up to eight courses.
In an intimate yet very natural atmosphere, regional produce is perfected into gourmet vegetarian cuisine that is full of character. The guest sits at the counter and can watch the Oz chefs working creatively. Beautiful wine list with fairly calculated prices.
Japanese Fusion Kitchen at its finest, which Nobuyuki Matsuhisa takes out into the world as head chef and ambassador. At Badrutt's Palace Hotel, guests can watch the hardworking chefs at work as they combine Japanese with South American cuisine.
The Riva team offers plenty of gastronomic variety with "Wild Weeks" or "Asian Days". The top address is also open for lunch and offers two gourmet menus in the evening, one of which is vegetarian. Special attention is paid to the presentation of the dishes.
The gastronomic focus at Mulania is a modern interpretation of classic French cuisine. In order to present sea fish to perfection, it is served with seasonal, regional side dishes. The gourmet menu is available with either three or six courses.
Martin Dalsass has firmly established himself in the Upper Engadine with his South Tyrolean charm and exquisite cooking skills. With his family behind him, he spiritedly looks after the well-being of guests in the stylish Engadin house, and the wine selection also deserves respect.
Dario Cadonau has brilliantly realised his vision of his own gourmet restaurant in the family-run hotel. His cuisine is imaginative and resonant. Animatingly presented on the plate, he finds inspiration for his dishes in Engadine nature.
A top address in Schnaus that invites you to a regionally and seasonally inspired gourmet journey with up to nine courses. Guests can also select individualistic dishes from the gourmet menu. Old World wines accompany the evening in the warm Arvenstube.
Casa Alva offers a gourmet menu called "Mountain & Coast" in up to eight courses. Guests are allowed to create their own menu and choose four or more courses depending on their hunger. Taking the complete gastronomic journey is definitely worth it!
The kitchen team at the gourmet restaurant Guarda Val is grateful for the surrounding treasures from nature and offers regional dishes such as entrecôte of lamb, sea bass with asparagus or braised veal cheeks in perfection. In addition, there is an almost 50-page wine list.
Gerd Reber is an experienced chef and remains true to his gastronomic principles. However, he also always presents fresh ideas, such as a reduced gourmet menu with only three courses, which makes his excellent cuisine accessible to guests interested in pleasure.
The Chesa Grischuna has an eventful history and was at times considered "Hollywood on the rocks" – a guest book bears witness to former guests. From a gastronomic point of view, the gourmet restaurant offers a delicious selection of French classics and a seasonal menu.
In the cozy restaurant with its rustic charm, enjoyable menus - including a vegetarian option - and fine wines from the near and far surroundings are served. In addition, there is a selected à la carte offer from chef Siggi Tschurtschenthaler.
Matthias Althof has acquired a personal gastronomic style that hints at his great love for the cooking profession. When the weather is nice, guests can dine directly by the village fountain or in the garden, and the guest lounge inside is also an atmospheric place.