Chesa Grischuna

The story

Chesa Grischuna Pfunds: Historic Swiss Cuisine with Gault&Millau Recognition

Foundations built for film stars

Chesa Grischuna Pfunds has practiced refined Swiss cuisine within a protected 1938 structure since its founding. Hans Guler commissioned Zurich architect Hermann Schneider to design the building, while Graubünden painter Alois Carigiet decorated the exterior walls. American soldiers stationed nearby during the war made the restaurant their favorite stop, returning after 1945 with industry colleagues who eventually dubbed the venue Hollywood on the Rocks. Visitors still sign a leather-bound guestbook stored inside a wall safe.

Ronald Fressner and the modern kitchen

Chef Ronald Fressner guides a kitchen that respects regional traditions while introducing contemporary precision to Swiss cuisine. He pairs lightly pickled char fillet with a subtle wasabi accent, while duck liver terrine arrives alongside blood orange segments and crisp potato chips. The menu features vegetarian Capuns and Speck cooked in sauerkraut with a champagne butter sauce. Stonebass appears wrapped in a crispy raviolo shell, completing a program that honors Alpine cooking through careful technique.

Table settings and quiet elegance

Diners settle at carefully dressed tables beneath original timber beams and painted wooden facades. The staff maintains a reputation for professional service without requiring formal evening wear. This approachable standard complements a kitchen that recently secured a fourteen point rating from Gault&Millau. Every detail balances historical preservation with comfortable modern hospitality.