A Taste of Spain in the Engadin

Sometimes it doesn't take a long way to arrive in another part of the world. One scent is enough. A plate. A warm room on a cold evening.

Alegría was born from this idea. From the longing for Spain — for warmth, passion, self-image for good food — and the desire to transfer this attitude to the Engadin. The cuisine of David Arellano, born in Seville, is shaped by memories and craftsmanship. Of time, heat and passion.

Here, rice is cooked slowly, meat is prepared over charcoal, dough is fermented. Jamón de Bellota, artichokes, saffron and olive oil meet alpine products — a harmonious meeting of culinary worlds.

Alegría is a place to share. To enjoy. A small part of the south that has found a home in Engadin.

It All Begins with Rice

Everything is a question of good rice.

Each grain absorbs liquid, heat and aroma, stores them and releases them again. When cooked, its structure changes: firm on the outside, soft on the inside and slightly creamy.

The taste of rice combines sea freshness, aromas of meat and embers as well as spice and juiciness to create a complete, round moment of pleasure.

This makes rice the center of many of our dishes.