Albrici

The story

Albrici in Poschiavo: Regional Swiss-Italian Cooking & Historic Palace Dining

A Kitchen Rooted in the Valley

At Albrici in Poschiavo, the culinary approach centers on Val Poschiavo cuisine, drawing exclusively from produce grown along the surrounding slopes. Pizzaiolo Tindaro Gaglio manages the wood-fired oven, producing nearly three hundred thin-crust pies throughout the summer months. Management under Andrea Rera keeps the kitchen focused on authentic Val Poschiavo cuisine rather than global imports. Diners encounter a straightforward menu that reflects the immediate landscape.

Standout Dishes & Local Flavors

Gault&Millau awarded the venue a score of twelve for its dedication to Val Poschiavo cuisine and precise execution. The brasciadela arrives as a ring-shaped loaf made with rye flour and anise, traditionally preserved in cool cellars. Starters feature a vegetable minestrone loaded with valley crops and fresh grated mountain cheese. Main courses highlight taiadin pasta paired with alpine curd potatoes and cured valposchiavo coppa. Guests often finish with chestnut sorbet served alongside nocino liqueur and soft caramel.

The Palace Interior & Atmosphere

The building itself dates back to 1682, originally constructed as a municipal residence before converting into Poschiavo’s first hotel in 1848. Patrons dine inside the Sala delle Sibille, a hall named for its original collection of twelve mythological oil paintings. Heavy wooden wall panels and carved door frames preserve the eighteenth-century architectural footprint. A sheltered terrace outside invites quiet evenings framed by village church bells.