The story
At 1,300 metres above sea level, in the small Walserdorf of Monbiel above Klosters, Gasthaus Höhwald offers a dining experience rooted in both tradition and precision. Since 2023, hosts Mara and Thomas Graef have run this historic Bündner house, where a lively tavern and shop once served the local community. Today, it is a destination for Alpine and Swiss cuisine that has earned a Michelin Recommended distinction.
Thomas Graef, chef and host, trained in the Michelin-starred Shiki in Vienna and later honed his craft in Zurich and at the IN LAIN Hotel Cadonau in Brail, where he served as head chef. His approach to cooking is defined by a deep respect for ingredients and a drive to master his craft. Mara Graef, a trained hospitality professional with experience at Michelin-starred restaurants like TIAN and five-star hotels, brings her expertise as a wine lover and host. Together, they lead a small team dedicated to creating a warm, personal experience.
The restaurant offers several distinct settings. The main room features an open fireplace, fine fabrics, and wood details that create a cosy, home-like feel. The Jägerstübli, a traditional hunting parlour, is lined with trophies and offers a private, story-filled space for up to 25 guests. A terrace with up to 65 seats provides sweeping views over Klosters, ideal for both summer and winter visits. Dogs are welcome, and the kitchen serves continuously from 12:00 pm.
The menu changes with the seasons, focusing on precise, ingredient-led cooking. While the website mentions a six-course menu and a reduced menu served between 2 pm and 6 pm, the exact dishes are best discovered on arrival. The restaurant’s Michelin Recommended status, along with recognition from Gault Millau (13 points) and other guides, speaks to the consistent quality of the cooking. Wine pairings are available, curated by Mara Graef, who brings her passion for wine to the table.
Gasthaus Höhwald is open from 21 June to 2 November 2026, Thursday through Monday, with a continuous service from lunch onwards.
Recognition
Ambience
Details
History
At 1,300 meters, in the small Prättigau Walser village of Monbiel above Klosters, the world is still in perfect order. Truly authentic in an old Grisons house featuring a modernized, rustic restaurant and a panoramic terrace, where Mara and Thomas Graef serve cuisine that harmonizes with its surroundings. On one hand, there are classics such as the pork knuckle, proudly standing tall on the plate. The brown-braised lamb. Or the roasted roast beef with fried onions and magnificent croquettes. We almost preferred the traditional dishes to the quite ambitious menu, which featured portions that were sometimes really small. Additionally, we missed local mushrooms in the mushroom variation. By contrast, the yellowfin mackerel was flawless, served once raw and once (slightly over) poached, accompanied by a creamy sauce and a very appealing saffron risotto. The roasting jus accompanying the quail was also excellent, but unfortunately, the breading overwhelmed the leg, and the truffle in the roulade filling overpowered the meat. The cheese plate and the hearty Hohwald Plättli with local sheep's Salsiz and Partuner alpine cheese are highly recommended, not least thanks to the wonderful homemade bread. So too are the large fries alongside the beautifully crimped, juicy Wiener Schnitzel offered for children. A reliable wine list.
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