Stüva Arosa

The story

Stüva Arosa: Italian Dining in the Swiss Alps with Gault&Millau Recognition

In the mountain setting of Arosa, Stüva Arosa serves a focused menu of Italian cuisine under chef Fabian Zurfluh. The kitchen balances regional availability with traditional techniques, an approach that earned the venue a 13-point rating from Gault&Millau for 2026. Zurfluh's style leans toward rustic authenticity rather than heavy refinement. Ingredients such as Taleggio and raw ham ground the Italian profile in tangible flavors.

Precise preparations and generous portions

Standout plates include piemontese beef tartare served with egg yolk cream, hazelnuts, and herb salad. Marinated amberjack pairs with truffle dressing, celery, and apple, offering a crisp contrast to the rich sauce. Saccotini tossed with taleggio and raw ham lead pasta courses, while tagliolini with truffle follows. Partridge breast on parsnip puree with elderberry jus demonstrates careful execution in the main course. Tableside preparation of tiramisu matches the generous portion sizes found throughout the meal.

Chalet charm and local wines

Chalet romance defines the dining room, where a relaxed atmosphere encourages informal address among guests. This Du-culture fosters a welcoming environment that maintains high culinary standards. An excellent selection of crus from Italy and Graubünden complements the Italian wine list. Weekend service runs continuously with pizza available from noon until nine. Hearty alpine surroundings blend with refined Italian cooking to shape the Stüva character.