Menu - Stuvetta

After a 50-minute walk from St. Moriz, you reach the restaurant. The capuns were served in a hot cast iron pan. I've never eaten better, and the cheese sauce wa... read more After a 50-minute walk from St. Moriz, you reach the restaurant. The capuns were served in a hot cast iron pan. I've never eaten better, and the cheese sauce was an absolute delight. At the end we were able to dunk the sauce with bread, which was served without any problems. I can warmly recommend it. It's really a burner and worth every franc.

Despite initial communication difficulties and superiors not listening to complaints about the food, this didn't really affect our stay. The reason for this was... read more Despite initial communication difficulties and superiors not listening to complaints about the food, this didn't really affect our stay. The reason for this was a very friendly waiter with service DNA from Crete, nice rooms and good infrastructure for families with small children. It is largely thanks to the waiter from the land of the Acropolis with his good knowledge of German that I enjoyed my stay. This despite a bit of chaos and sometimes incomprehensible menus for half board. You also have to know that you shouldn't place higher demands on your food. Veal knuckle with polenta as an almost unavoidable main course, unless vegetarian, is not for everyone. I've never seen a roast the width of cold cuts before. When I asked, the boss explained to me that they were doing this because of many complaints about pieces of roast that were too thick. A dessert with a black sugar-chocolate syrup sauce didn't just make me frown (see photo). Ultimately, one has to say that this three-star hotel in St. Moritz is an asset with a bit of generosity because of the price/performance ratio.