The tastefully appointed “Arven Stübli” underscores the restaurant’s focus on culinary specialties and down-to-earth delicacies from the region of Engadin.
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At the restaurant “artis by Tristan Brandt”, guests can look forward to a bistro-style culinary experience during the winter season: the culinary team, led by culinary patron Tristan Brandt together with head chef Fabian Saalfeld, invites guests to experience an extraordinary variety of flavors. Tristan Brandt is a top chef, former youngest two-star chef in Germany, culinary consultant and entrepreneur for national and international gourmet experience concepts.
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Our stocking bar is located directly on the home slope.
This is where the young and the young at heart meet for aprèski. In the evening it becomes a cozy smoker's lounge with a nice selection of cigars, whiskey, rum and our extensive wine list.
Of course, our friendly barmaids are equipped with the latest stocking fashion. Thanks to the state-of-the-art ventilation system, even non-smokers can confidently put on their sweater again the next day.
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Our "market cuisine" is exciting and stimulating. The origin of the dishes is just as Grisons - as it is cosmopolitan - but always with a little bit of home. When it comes to ingredients, we pay attention to quality and sustainability. Wherever possible, we use products directly from the producer and try to avoid long transport routes. Be curious and let yourself be surprised by our constantly changing offer.
The bar "le petit cave" is open daily from 15.00 - 00.00
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Take a break from your everyday life. Real hotels still exist. One of those is located in the middle oft the Grisons mountain village Bivio. Like the village, Hotel Post exudes traditional simplicity and charm.
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