Suvretta Stube

Highlights include a traditional cheese fondue prepared based on an old home recipe or raclette, “Zigeunerart” beef skewers, “Zürcher Geschnetzeltes” and the “house tartare”. Simple dishes such as bratwurst, homemade pasta or pizzoccheri are also on the menu. As a special treat, try the specialities that chef Isaac Briceño Obando brought to the Engadin from his home country of Costa Rica.

At noon, guests can escape the wind and enjoy lunch in the sun with a view of the ice field, ancient stone pines and larches, the Engadin lakes and the Corvatsch.

Short Facts

• Elegant yet cosy
• Extensive seasonal menu
• Beautiful sun terrace
• 13 GaultMillau points