Arvenstube

The story

Arvenstube in St. Moritz – Classic Swiss-French Dining at Waldhaus Sils

The Room

At the Waldhaus Sils, the Arvenstube is a deliberate departure from the hotel’s main Belle Époque architecture. The room was designed by Waldhaus architect Karl Koller as a “Bündner Stube” for the 1928 Swiss Exhibition for Women’s Work (SAFFA) and was brought to the hotel in 1929. Carefully renovated in 2012, the interior is lined with fragrant stone pine, giving the space a warm, alpine character. The restaurant describes it as “the only reference in the hotel to what you could call local alpine-rural architecture.”

The Cuisine

The kitchen serves artful French cuisine with a strong regional touch. For decades, the team has maintained a network of local producers and vendors who supply high-quality regional products. The menu combines these with exquisite fish and seafood, creating what the restaurant calls “classic Waldhaus cuisine.” The crew skillfully crafts contemporary dishes that do not lose sight of Swiss traditions — solid, refined, and guaranteed to surprise. The half-pension format and à la carte options make it an intimate evening destination for both hotel guests and outside visitors.

The Wine

The Arvenstube’s wine list earned a Wine Spectator Best of Award of Excellence in 2021, reflecting a carefully curated selection that complements the cuisine. The restaurant’s own philosophy, quoting Arthur Fitger, puts it simply: “Enjoying wine is like writing poetry, except that the verse comes from without rather than within.”