The story
In the small village of Schnaus, just outside Ilanz in the canton of Graubünden, the Stiva Veglia has been a gathering place for locals and travellers for over a century. What began as a simple provisioning stop—where General Suworow's troops once fed their horses the village bread—has become a destination for those who appreciate thoughtful hospitality and honest, refined country cooking.
Cornelia and Tino Zimmermann now run this traditional house, sharing their passion for good food and fine drinks with every guest. Their dedication has earned them 17 points in Gault Millau and a place on the Michelin guide's recommended list—a recognition that speaks to the care put into every detail.
The menu offers a Genussmenu in three to nine courses, allowing guests to choose their own pace. Evening visits typically last around four hours, reflecting the restaurant's commitment to small details and unhurried enjoyment. On Thursdays and Sundays, the kitchen also serves lunch.
The dining rooms have been carefully preserved over the years, retaining the character of the Alte Stube—the old parlour that gives the place its unique charm. From the tables, guests look out over the Piz Mundaun and the Val Lumnezia, a view that has drawn people to this spot since the very beginning.
The cuisine at Stiva Veglia is rooted in the region, but it never feels simple. This is country cooking raised to a fine art: precise, seasonal, and deeply satisfying. The kitchen works with local produce and traditional techniques, presenting dishes that feel both familiar and surprising.
For those who want to bring a taste of the Stiva Veglia home, the team also offers homemade specialities to take away or give as gifts—a gesture that reflects the generous spirit of this remarkable restaurant.
Recognition
Ambience
Details
History
Stiva veglia" means "old room" in Romansh. This only partially fits the traditional house in the village of Schnaus in the Surselva region. While the genuine hospitality and impeccable, unpretentious service under hostess Cornelia Zimmermann certainly evoke memories of quieter, less hectic times in the cozy paneled, beautifully set Grisons dining room, the cooking by Tino Zimmermann is creative, contemporary, and entirely free of trendy gimmicks. He builds his menu from the seasonal offerings, where popular classics are also regularly reimagined. For example, the signature dish, the Schnaus-style 45-minute egg, was newly served with a Hungarian-inspired lecsó made from red peppers, tomatoes, and paprika sausage. The briefly pan-fried Obsiblue prawns were this time accompanied by guacamole and celery sticks, while the glazed char fillet grilled on a Green Egg was garnished with green asparagus and a wild garlic vinaigrette. By the way, the refreshing start was provided by a salad of white asparagus with juicy cured beef ham and a herb garnish, while ravioli prosciutto e funghi with tomato sauce offered a hearty counterpoint. In the main course, the experienced chef pampered us with a medium-rare Irish lamb loin, chimichurri sauce, and saffron risotto (the saffron came from the neighboring village of Sagogn!), followed by a creative rhubarb variation. A comprehensive wine list at fair prices.
Location
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