When the larches turn gold

Dear guests,

In Seville, where I come from, there is much – but no October like this one. Soon the larches of the Engadine will turn gold and the evenings grow clear and cool, and here everyone moves a little closer together.

This is what we cook for. All our meat and rice dishes are made over the embers of our charcoal oven – with open heat, with time, with patience. For cool evenings, I recommend the Swiss beef fillet with a mushroom cannellone and Périgueux sauce.

Good meat needs only embers and time.

From the charcoal oven

Rib of Engadine pasture-raised beef

Grilled on the bone, served on a hot stone, with raclette potatoes. To me, the dish in which Spain and the Engadine meet most beautifully.

Paella with meat and vegetables in the pan

Paella for two

Forty minutes of patience, one pan, two spoons. With seafood, with entrecôte or with seasonal vegetables.

Jamón de Bellota

These weeks, the montanera begins in the dehesa: beneath the oaks, the pigs find their acorns. Years later, this becomes our Jamón de Bellota – aged sixty months, carved by hand.

In October

Open on Mondays, too

In addition to our usual hours, Tuesday to Sunday from 12.00 to 21.30, we are also open on Monday 12, 19 and 26 October.

Reserve a table

or call us on +41 81 515 17 27

Head chef David Arellano in the kitchen at Alegría

I look forward to welcoming you during these golden weeks – for lunch after a hike, or for a long evening.

Hasta pronto,

David Arellano

Head chef · Restaurant Alegría

View our menus

Restaurant Alegría · Via Vuorcha 22 · 7524 Zuoz

+41 81 515 17 27 · info@restaurant-alegria.ch · Instagram

A house of Hotel Allegra · Zuoz

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