What happens when an engineering draughtsman, a facility manager and a student of gastronomic sciences meet? No, this isn’t a joke. This genuine encounter between three talented lads was the beginning of a wonderful friendship that has brought a witty and original twist to the Engadin’s gastro scene – and success, too. No kidding!
Calling all foodies: a new generation of cooks is shaking things up in the kitchens of the Engadin!
Michelin-starred chefs and top protagonists of classical cuisine are watching with amazement their new neighbours, who have mischievously turned the tables on them with new concepts and laid-back venues that are proving highly successful. Not that the Engadin was ever seen as a stronghold of conservative cuisine: on the contrary, it has always stood for top quality in the country with Europe’s greatest concentration of Michelin-starred restaurants.
And yet it seems as if the gastronomic niche that Dimitrios Kefalas, Fabian Roth, Luca Höfer and Nicolas Hauser are now filling with visionary verve had been waiting all too long for these daring young entrepreneurs and innovators.
They manage this delicate balancing act with a nonchalance that the traditional Michelin-starred chefs, burdened with high expectations, look on with envy. The young newcomers chatted to us about food trends in the Engadin and their tips and dreams as they cooked pasta together in their restaurant, La Scarpetta.