New Opening
Alegria Zuoz
Where Spain meets the Engadin.
Jamón de Bellota, Iberian meat, artichokes, olive oil, saffron and peppers characterize our menu. They represent regions, production methods and long practice in Spanish cuisine. In combination with alpine influences from the Engadin, this results in unique creations. This is how Zuoz creates a cuisine that does not quote but creates new ones. A whiff of Spain that blows all the way to Engadin.
Signature Dish
Our Paella
Paella starts with scent.
With warm olive oil, roasted rice, saffron and stock that is slowly absorbed. As the rice cooks, its texture changes: first grainy, then creamy on the inside, with a slight tension in the bite. Flavours build up layer by layer — salty, earthy, mineral, depending on the ingredients.
For us, paella is not a single plate, but a pan for two.
It is placed in the middle, divided, spooned and smelled before the first bite comes. A dish that fills the room — with scent, taste and a quiet feeling of warmth, somewhere between sea and sun.
classics
Made in the Charcoal Oven
All our meat and rice dishes are prepared in our traditional charcoal oven.
It works with open heat, embers and time. Meat, fish and rice react particularly to this heat.
Surfaces caramelize, stay juicy inside, develop depth and tension. Roasted aromas combine with fat, protein and natural juices, textures become clear: strong on the outside, soft, warm and concentrated on the inside.
