The menu
We serve the Alps on a plate: fresh, honest and full of flavour. Our kitchen brings the flavours of the Valtellina together with the traditions of Graubünden, and head chef Luca Buzzetti and his team give every dish its own character. With meat we make no compromises: 800° in the Beefer, a crackling crust outside, pure flavour within. Restaurant manager Luca Sandionigi will find the right glass, guided by a wine list that follows the paths of the Engadin's waters.
Simone & Michael Müller-Walt, with the Schweizerhof team
Prices in CHF per person, incl. VAT. Two prices: starter size / main size.
Apéro
A glass to begin
Enjoy a glass of Nicolas Feuillatte Champagne, a good glass of wine, or simply something to take the edge off your appetite.
- Heuberger Bauern Salsiz14serviert mit dem Fexer Wursthobelserved with the Val Fex sausage slicer
- Engadiner Plättli29Engadiner Rohschinken | Bündnerfleisch | Bauern Salsiz | Bergkäseraw ham | air-dried beef | Salsiz | alpine cheese
- Original Parma Schinken29Honig Melone | Parmigiano Reggianohoneydew melon | Parmigiano Reggiano
Soups
warming, aromatic, alpine
Our soups bring the region into the bowl: Engadin classics, alpine herbs, warming ingredients and a touch of creativity. Available as a light starter, or in a larger portion as a small main course.
- Silser Gerstensuppe14/18Gerste | Wurzelgemüse | Salsiz | Bündnerfleischbarley | root vegetables | Salsiz | air-dried beef
- Hokkaido Kürbis Crèmesuppe14/18Kerne | Kernöl | Amarettipumpkin seeds | pumpkin seed oil | amaretti
- Tagessuppe12/16Fragen Sie nach unserem Angebotask your server for today's soup
Salads
fresh, crisp, full of character
Our salads combine alpine herbs, fine regional ingredients and creative touches. Light and aromatic as a starter, or in a larger portion a main course for those who love freshness.
- Auswahl von unserem Salatbuffet14
- Nüsslisalat Val Fex16/24Bergkräuter | Ei | Engadiner Speck | Waldpilze | Ruchbrot Chipsalpine herbs | egg | Engadin bacon | wild mushrooms | rustic bread crisps
- Buddha Bowl Jäger Art16/24Rollgerste | Hokkaido | Apfel-Rotkraut | Ochsenherz Tomate | Avocado | Marroni | Kiefern-Feigensenf Vinaigrettepearl barley | Hokkaido pumpkin | apple and red cabbage | oxheart tomato | avocado | chestnuts | pine nut and fig mustard vinaigrettewith warm venison pastrami + 8
- Cäsar Salat Schweizerhof14/18Lattich | Kräuter Croutons | Parmesan | Cäsar Dressinglettuce | herb croutons | Parmesan | Caesar dressingwith chicken breast strips + 14
Starters
small, refined, creative, sometimes surprising
Our starters showcase the diversity of alpine cuisine in a compact format: regional specialities, newly interpreted, and creative bites with character. Sometimes classic, sometimes with a little twist from afar.
- Hausgemachtes Hirsch Pastrami19/27Apfel-Rotkraut | Füm | Pinienkerne | Granat Apfel | Wilde Kräuter | Portwein Reduktionapple and red cabbage | Füm | pine nuts | pomegranate | wild herbs | port wine reduction
- Lostallo Lachs Tataki24/32Sesammantel | Grill Aubergine | Rucola | Tomaten | Teriyaki Val Fexsesame crust | grilled aubergine | rocket | tomatoes | Val Fex teriyaki
- Im Wacholder gebeizter Swiss Alpine Lachs22/30Grünes Apfelmus | Fenchel | Meerrettichgreen apple purée | fennel | horseradish
- Tatar vom Freilandkalb 70 g / 140 g24/34Tomaten Bruschetta | Senfkorn Picklestomato bruschetta | pickled mustard seeds
- Geissen Frischkäse Millefeuille22/29Parmigiano Reggiano | Bergeller Feigen | Balsamico | Bier GeléeParmigiano Reggiano | Bregaglia figs | balsamic | beer jelly
Alpine cheese fondues
mountain cheese meets creativity, fondues à la Michael
Our fondues are more than a dish: they combine alpine tradition, regional flavours and creative finesse in one pot. Simone and Michael Müller-Walt are passionate connoisseurs of fine fondue and serve only carefully selected alpine cheeses of the highest quality. From the traditional Bündner mountain fondue and the herb-laden Engadin Landfrauen style to fiery, exotic fondues and elegant Champagne fondues, each creation surprises with intense flavours, unexpected ingredients and a perfectly balanced texture. Traditional and creative sides such as raclette potatoes, pickled vegetables, whole fruit or Swiss pine Salsiz can be ordered as supplements, for an even more intense fondue moment.
- Traditionelles Bündner Berg Fondueper person30
- Engadiner Landfrauen Fondueper person32Wilde Kräuter | Schabzigerkleewild herbs | blue fenugreek
- Feuerwehr Fondueper person32Alpen Chili | Harissaalpine chilli | harissa
- Fondue Grevasalvasper person34Engadiner Speck | SteinpilzEngadin bacon | porcini
- Champagner Fondue «Nicolas Feuillatte»per person44Champagner | getrüffelte MorchelnChampagne | truffled morels
Supplements
- Essig Gemüse5Gurke | Mais | Zwiebelcucumber | sweetcorn | onion
- Ganze Früchte5Apfel | Birne | Traubenapple | pear | grapes
- Raclette Kartoffeln6
- Portion Arvensalsiz9
Fondue & Kirsch 4 cl9
A true fondue calls for more than cheese: a small sip of the finest cherry schnapps rounds out the flavours, aids digestion and brings alpine tradition straight to the glass, turning every fondue into a little festival of the senses.
House-made pasta & risotto
hearty, regional, creative
Our hearty pasta is made from the finest dough, carefully selected ingredients and dedicated craftsmanship. Risotto and tagliolini are finished at the table in a wheel of original Parmesan aged for 30 months; its gentle warmth wraps the pasta in a silky creaminess and gives it an intense, authentic flavour.
- Capuns alla Marco22/28Mangold | Bergkäse Saucechard | mountain cheese sauce
- Steinpilz Pappardelle22/28Eierschwämme | Petersilie | Rahmsaucechanterelles | parsley | cream sauce
- Tagliolini St. Moritz26/34Jura Trüffel | Parmigiano Reggianoblack Jura truffle | Parmigiano Reggiano
- Risotto Lombardo-Veneto22/28Birnen | Taleggio | Radicchio Rosso di Trevisopear | Taleggio | radicchio rosso di Treviso
Schweizerhof classics
traditional, with an alpine signature
Our classics combine time-honoured recipes with a strong regional identity and finely tuned craftsmanship. Whether classic stroganoff, Engadin-style sliced veal or fresh alpine fish, each dish is prepared with dedication and gains its distinctive depth from carefully selected ingredients. The result is plates that feel familiar yet refined, carrying the warmth of alpine cuisine and inviting you to pause and savour the moment.
- Gebratener Alpen Zander38Basmati Reis | Mandel Brokkoli | Pandorino Tomaten | Kräuter Rahmsaucebasmati rice | almond broccoli | Pandorino tomatoes | herb cream sauce
- Ossobucco alla Milanese39Wurzelgemüse | Kräuter Risotto | Gremolataroot vegetables | herb risotto | gremolata
- Charnigna Engiadinaisa42Kalbsgeschnetzeltes | Rahmsauce | Peterli | Champignons | Röstisliced veal | cream sauce | parsley | mushrooms | rösti
Game
from the region, with heart and craftsmanship
Our game comes exclusively from the Graubünden high-alpine hunt, sourced directly from the local butcher. Paired with handmade Spätzli, regional vegetables and Bregaglia chestnuts, each dish combines rustic character with alpine refinement: a taste experience that reflects the richness of Graubünden's forests.
- Gams Pfeffer Schweizerhof38Handgemachte Spätzli | Apfel-Blaukraut | Bergeller Marroni | Rosenkohl | Preiselbeer Birnehandmade Spätzli | apple and red cabbage | Bregaglia chestnuts | Brussels sprouts | cranberry pear
- Reh Entrecôte Schnitzel Mirza46Handgemachte Spätzli | Apfel-Blaukraut | Bergeller Marroni | Preiselbeer Apfel | Wildrahmsaucehandmade Spätzli | apple and red cabbage | Bregaglia chestnuts | cranberry apple | game cream sauce
- Hirsch Entrecôte Tagliata46Handgemachte Spätzli | Apfel-Blaukraut | Bergeller Marroni | Preiselbeer Birne | Rosa Pfeffer Sauce | Arven Essenzhandmade Spätzli | apple and red cabbage | Bregaglia chestnuts | cranberry pear | pink peppercorn sauce | Swiss pine essence
- Vegetarische Herbst-Farandole30Handgemachte Spätzli | Apfel-Blaukraut | Bergeller Marroni | Preiselbeer-Birne | Hokkaido | Waldpilzehandmade Spätzli | apple and red cabbage | Bregaglia chestnuts | cranberry pear | Hokkaido pumpkin | wild mushrooms
From the 800° Beefer
meat, fire, passion
Our Swiss dry aged beef comes from Swiss breeds raised for excellent quality. The animals grow slowly, with ample space and natural feeding, and the result is tender, flavourful meat with intense marbling. Cooked at 800° in the Beefer, it takes on a crackling crust outside and stays juicy and full of flavour inside. From dry aged entrecôte to Black Angus rib eye and an impressive Châteaubriand, each cut is an experience, served with fresh sides and aromatic teriyaki or chimichurri to complement the pure taste of the meat.
- Entrecôte Teriyaki Val Fex 200 g44Pommes Frites | CaponatinaFrench fries | caponatina
- Black Angus Rib Eye Steak 300 g58Alpenkräuter Chimichurri | Pommes Frites | Caponatinaalpine herb chimichurri | French fries | caponatina
- Châteaubriand Schweizerhof 500 gper person65Sauce Béarnaise | Alpenkräuter Chimichurri | Pommes Frites | Caponatinabéarnaise sauce | alpine herb chimichurri | French fries | caponatina
Desserts
a sweet finale, nature, enjoyment
A sweet highlight that brings alpine nature to the plate. Our desserts, from gingerbread crème brûlée and classic chocolate mousse to refreshing sorbets, are the perfect close to your meal. Our Vermicelles in particular, made from carefully selected chestnuts, combine natural sweetness with the comforting flavour of tradition in every bite.
- Lucas Affogato “al caffè”12
- Tiramisu Schweizerhof12
- Crème brûlée14Orangen Parfum | frische Beerenorange perfume | fresh berries
- Vermicelles14Meringues | Schlagrahmmeringue | whipped cream
Gelati & coupes
- Klassische Glacésper scoop4Vanille | Schokolade | Pistazie | Stracciatella | Caffè | Fior di Lattevanilla | chocolate | pistachio | stracciatella | coffee | fior di latte
- Ausgewählte Rahmglacésper scoop5Crème de Gruyère | Cookies & Cream | Irish Cream | Almond Salted Caramel | KokosnussCrème de Gruyère | cookies and cream | Irish cream | almond salted caramel | coconut
- Sorbet Variationenper scoop4Erdbeer | Zitrone | Blutorange | Mango | Passionsfrucht | Ananasstrawberry | lemon | blood orange | mango | passion fruit | pineapple
- Coupe Dänemark12Vanille Rahmglacé | Schlagrahm | Schokoladen Saucevanilla ice cream | whipped cream | chocolate sauce
- Coupe Colonel12Zitronen Sorbet | Vodkalemon sorbet | vodka
- Coupe Nesselrode16Vanille Rahmglacé | Schlagrahm | Meringuesvanilla ice cream | whipped cream | meringue
And of course we also offer our house-made cakes, the Engadiner Nusstorte and a regional cheese selection: please ask for today's choices.
All our meat and fish come exclusively from Switzerland, our game from the Graubünden high-alpine hunt. Bread is supplied by our local Engadin baker. For information on allergens and food intolerances, our service team is happy to help at any time.