Hotel Stern Chur

The story

Hotel Stern Chur: Historic Graubünden Cuisine in the Heart of Chur

Roots and rhythms

Hotel Stern Chur has served Graubünden cuisine from its central location for more than three centuries. Proprietor Toni Curdin Foppa guides the property as a living historic hotel where personal hospitality meets steady culinary standards. Critics have recognized this consistency with a solid twelve point rating from Gault&Millau. In the kitchen, Stefan Wagner approaches meat preparation with deliberate precision.

Seasonal plates and regional produce

The menu shifts noticeably when autumn arrives. Wild game takes center stage while Wagner demonstrates his technical command over proteins. Summer brings lighter seasonal menus like cold summer bock resting on shaved asparagus, radish, and arugula. A reliable pairing of poached apple and dried pear accompanies tender veal medallions.

The dining room and wine program

Guests gather in a traditional Gaststube adorned with framed photographs of notable Bündner figures. H. R. Giger once sketched these portraits during his time in the valley. The space maintains a relaxed pace that suits both locals and travelers seeking a quiet evening. A well stocked wine cellar features fair priced Veltliner selections from neighboring vineyards.