Vivanda

The story

Vivanda, Livigno – Alpine Gourmet with a View

The Chef and His Craft

Chef Dario Cadonau learned his trade at the side of some of Europe’s most exacting chefs: Daniel Bumann at Chesa Pirani (18 Gault&Millau points, two stars), Philip Rochat in Crissier (19 points, three stars), and Harald Wohlfahrt at the Traube Tonbach (19 points, three stars). At Vivanda, he channels that accumulated precision into a single, ever-changing surprise menu and a degustation menu – both built around the Alpine ingredients of the Engadin region.

Setting the Scene

The evening begins in the vaulted cellar of a traditional Engadin house, where a lounge with fireplace and candlelight sets a quietly romantic tone. From there, guests move upstairs to the main dining room: light-flooded, modern, and spacious, with views stretching into the Swiss National Park and the hotel’s own garden. The contrast between the intimate stone cellar and the airy, glass-fronted restaurant is deliberate – each space prepares you for the next course.

The Wine Experience

Vivanda’s wine list numbers roughly 700 positions, stored in a separate wine vault. Guests may choose a bottle themselves from the cellar or opt for a curated wine pairing to accompany the evening’s menu. The restaurant also offers a dedicated Veuve Clicquot champagne cellar for those who prefer bubbles.

Chef’s Table

For a closer look at the action, there is a Chef’s Table in the historic stone-vaulted wine cellar – a semi-private space for two to eight guests. From here, you watch the kitchen work while facing the red wine cellar. Early reservation is advised; it is a popular spot.

Recognition

Vivanda holds one Michelin star, awarded for its high-quality cooking in a setting that remains both personal and unhurried. The restaurant is open Thursday through Sunday evenings, by reservation only, and the kitchen’s last service start is at 20:00.