Culinary Experiences

In his old alpine hut in Brigels – moved from the mountain to the village – Julian Cathomas tells guests about the region's former traditions and shows everyday objects from that time: from antique baby bathtubs to centuries-old mousetraps. To accompany his stories, he serves a simple menu, cooked as in the old days; over a wood fire.

On Alp Laret above Ftan, cooking in the «Chasa da Fö» is not only at high altitude – 2200 metres to be precise – but also at a high level. On the wood-fired stove, guests learn from the kitchen professionals of the Hotel Paradies in Ftan how to prepare gnocchi with wild thyme or quails from the alpine hay. A rustic and enjoyable evening awaits the cooking course participants.

At «Misterius» in Pragg-Jenaz, guests must earn their meal with their brains and skill. A first puzzle has to be solved to lower the table, which hangs from the ceiling on a rope. And that is just the beginning: another code must be cracked before each course. Finding the solutions is worthwhile: the dishes are prepared by the 14-Gault-Millau-point kitchen of the Land­gasthof Sommerfeld.

Swiss Tavolata offers unique insights into Swiss country life. The hostesses – farmers' wives and countrywomen – welcome guests into their own homes; be it in the kitchen, the living room or the barn. Four-course menus are served with dishes whose ingredients largely come from their own farm.

In the «Gondolezza», guests enjoy fondue and raclette in a decommissioned Diavolezza cable car cabin. Gourmets dip their bread in a mixture of cheese, truffle and champagne, the curious try the fondue with local Palü beer and those who like it spicy order the cheese pot named after the devil. The basis of the fondue variations, the cheese mixture, is produced without preservatives in the nearby Pontresina dairy.

Anyone who visits the aifach in Arosa feels as if they are at a friend's home. In the stylish restaurant with a relaxed atmosphere, there is no menu, but a 4-course surprise menu of high-quality cuisine. Everything is uncomplicated and «aifach» (simple), but still – or perhaps because of it – a great gastronomic experience.