Hotel - Restaurant Weiss Kreuz

The story

Hotel - Restaurant Weiss Kreuz Malans: Refined Swiss Cooking on the Village Square

The Kitchen and Its Founders

Gabriela and Roland Herrmann have guided Hotel - Restaurant Weiss Kreuz through a careful renovation that preserves the building’s historic village presence. Their disciplined approach to Swiss regional cooking recently earned the venue a Gault&Millau 13 rating. The couple treats tradition as a practical foundation, allowing them to introduce subtle international notes alongside familiar Graubünden staples. Guests often begin with their Riesling soup or traditional Capuns before exploring the full menu.

Signature Plates and Seasonal Focus

Spring brings a pronounced emphasis on asparagus sourced locally from the Lindenhof farm. Diners can order an asparagus and morel gratin layered with Engadiner Rohschinken, or choose the aromatic cream soup for a lighter start. The main course selection rotates between a Black Angus fillet crusted in herbs and a veal shank served with gremolata and crispy polenta cakes. A coconut curry soup appears alongside braised vegetable ravioli to accommodate varied palates.

The Dining Room and Cellar

The recently refurbished interior balances public warmth with intimate dining zones, most notably the wood paneled Stübli and a spacious outdoor terrace overlooking the square. Behind the scenes, the property maintains a dedicated wine cellar stocked primarily with vintages from the neighboring Bündner Herrschaft. The selection also extends to reliable Italian and French crus, providing structured pairings for the regional Swiss cooking. This combination of comfortable architecture and thoughtful beverage curation supports a relaxed service rhythm.