Grand Restaurant – Carlton Hotel

The chef of the Grand Restaurant, Salvatore Frequente, finds inspiration for his dishes while walking in the Engadin forests or in Ticino. Seasonal ingredients such as root vegetables, tubers and earthy legumes, complemented by local superfoods such as sea buckthorn and juniper berries, enrich the dishes both in terms of taste and appearance. Pickled pine cones and mushrooms as well as a wild herb salad with caramelized figs and walnut-fir vinegar give the winter menus a special character. ### Short Facts - International cuisine - Historic Grand Restaurant - Plant-based dishes - Bar and viewing terrace