Pop-Up Ustria «zum frohen Eintopf» in Ilanz

In November 2025, the pop-up Ustria ZUM FROHEN EINTOPF opened its doors for the first time in the premises of the zezzaneera in the Ilanzer Städtli and inspired all around. What once succeeded is now to be repeated: Again in November – when most restaurants in the area are closed for company holidays – various stews, accompanied by fine appetizers and surprising desserts – will delight guests.

Passionate and enthusiastic amateur cooks provide the culinary delights, the ambience is conjured up by the Feschtland-Brockis in Schluein and Chur. The special feature: From crockery to chairs, tables, pictures and lamps, everything can be bought and some can be taken away immediately after the meal. Welcome!

The zezzaneera guest chefs

06. November 2026
Eveline Spescha, Nina Berni and Rosanna Caduff, Sevgein, Castrisch

Stew Summer Longing:

Appetizer - Italian: Bresaola su carpaccio di barbabietola rossaMain course - Spanish/Greek: Fricco espanol, Mousaka (vegetarian)Dessert - Northern Lights: Three kinds - sweet moments

07. November 2026
Monica Scherer and Laura Olgiati, Trin Mulin

Starter: Winter salad bouquet with shaved Parmesan cheese
homemade spelt bread from a cast iron potMain course: Shepherd's pie in meat and vegetarian variantDessert: Dried mango cream and chocolate cake grandmother's style

13. November 2026
Dorothea Simmler and Katrina Polleti, Trin

Starter: Roasted beetroot with crème fraîche and raw carrot salad, on lettuce leaves and with sunflower seed ballMain course: Chestnut and lentil stewDessert: Brischten pears (dried pears cooked in red wine on saffron cream)

14. November 2026
Fabio and Anna Maissen, Rabius

Starter: Pumpkin – coconut – apple – gingerMain course: pork – carrot – garlic potatoDessert: pear – dark chocolate – sour cream

15. November 2026
Alice and André Bertogg, Sevgein

Starter: Igniv da salata: Green leaf salad in a homemade bunMain course: Capuns da smarschuns: Unwrapped capunsbizochel with chard leaves in cream-bouillon soupDessert: "treis per in" – Parfait da zuescas da Sevgein / Muffin da zuchetti / Crema barschada à la tatta franzosa

19. November 2026
Gaby Schaub, Zumikon

Starter: Parsley root soup with walnutsMain course: Chilli con carne with crème fraîche and sourdough breadDessert: English apple pie with cinnamon cream

20. November 2026
Susanna à Porta, Sagogn | FULLY BOOKED

Starter: An aromatic beetroot salad with herb breadMain course: Vegetable Pizocceri neri with crispy sage butterDessert: Exhilarating Sagogne apple strudel with whipped Nidel

21. November 2026
Barbara and Flurin Candinas, Sumvitg

Starter: Ina suppa dat funs: carrot soup with a hint of ginger, vanilla and chili, with puff tiger gelMain course: Da Louisiana a Sumvitg: farmer's stew with winter vegetables, Cajun meatballs (optional), mountain herb gremolata, grits praline and farmer's bunDessert: Meila-péra-biscutin: winter fruit salad with honey cream, chocolate mousse rosette, Mailänderli star

26. November 2026
Esther Schmid and Herbert Staub, Winterthur

Starter: Rübezahl's favourite dish (beetroot, celery, carrots, ginger, sour cream, chives)Main course: Ricotta gnocchi alla principe (wheat flour, ricotta, parmesan, tomatoes, onions)Dessert: Pomme-Pomme-Pomme (three kinds of apple)

27. November 2026
Claudio Graf, Rapperswil

Starter: Cauliflower velouté with smoked bacon, shallot, spring onions and burnt butterMain course: Beef goulash with roasted peppers, dark chocolate, shot of espressoDessert: Three kinds of local cheese with homemade fig mustard

The number of seats is limited to 22 people. Aperitif is served from 6:00 p.m., the starter at 7:00 p.m. There is one menu per evening.

We ask you to make an appointment in advance on info@zezzaneera.ch or 0041 79 587 03 54