Our kitchen team under accomplished chef Uwe Schmidt serves regional, international, sustainable and creative cuisine - Artisan Gastronomy.

You can dine in the the cosy, wood-panelled Arven and Salis rooms, or our “Von Salis” restaurant, while in summer the incomparable garden restaurant is also open. The “artisan-style cooking” offered by our young kitchen team headed by chef Uwe Schmidt will spoil you with culinary highlights, both international dishes and fine examples of regional Engadin cuisine. As a reward, treat yourself to a bottle from our wine cellar.

The artisan gastronomy concept behind our culinary offering stands for sustainable and creative cuisine. We serve seasonal, regional and chemical-free foods – just as nature intended – to create a host of sophisticated dishes. Every day we buy selected, fresh produce – whenever possible from local suppliers or even directly from the farmer – and transform it into international and regional delicacies.

Chef: Uwe Schmidt