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A USD 400 value for members.Spend USD 4,000 on room night(s)booked by June 12 for stays through August 31
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Soft lighting, superb paneling, artistically carved solid oak columns, and an elaborately decorated cassette ceiling: The large dining room breathes history. This is where Executive Chef Fabrizio Zanetti (14 GaultMillau points) celebrates his market-fresh French cuisine with international panache.
Executive Chef: Fabrizio Zanetti
Manager: Marco Pavesi
Dine in style, yet in an easygoing ambiance: Suvretta Stube is eager to acquaint you with popular Suvretta classics, authentic Swiss specialties. Guests will find a traditional cheese fondue or raclette, the popular gypsy-style beef skewer and the venerable Zürich-style shredded veal dish among many others.
Executive Chef: Isaac Briceño Obando
Manager: Kurt Walters
At lunchtime, this is the venue for ravenous hikers and skiers in need of a crisp salad, a selection of cold cuts, or a plate of spaghetti. In the evening, the insider’s choice among gourmets: At the Chasellas (15 GaultMillau points), Robert Jagisch celebrates an exquisite symbiosis of Cuisine du Marché and Italian haute cuisine.
Executive Chef: Robert Jagisch
Manager: Sonja Jörg
The Trutz is well known for its impressive views of the Upper Engadine lake landscape and best enjoyed from the amazing sun terrace. Inside, in a casual lodge atmosphere, the kitchen serves country-style meals such as barley soup, lentil specialties or polenta.
Manager: Sylvia Jeuch
Enjoy sky, mountains, and glistening snow at 2672 meters above sea level. At the Chamanna, skiers and snowboarders convene in lofty heights to take in the intoxicating panoramic views. The menu features daily Grison-style specials from the frying pan or the grill, freshly prepared rösti and the local favorite, raclette.
Manager: Vanessa Viajero
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