About
The Silvretta kitchen team headed by chef de cuisine Roland Auer is passionate about locally sourced produce and specialities from the Engadine and grisons regions. Regional delicacies such as grisons air-dried beef, mountain lamb, grisons barley soup,. capuns spinach beet wraps, Samnaun mountain cheese, malfatti ricotta dumplings and Engadine nut cake are freshly served at your table in our Bundner Stube restaurant! Obviously, the Silvretta Special Hotel & Spa offers special dietary meals for guests with food intolerances. Simply sample our food. Youre in for a big surprise!
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