The story
Chasellas in Scuol anchors its Alpine-Mediterranean cooking directly on the slopes of the Corviglia ski area. Chef Marco Kind guides the kitchen through a quiet transformation each day, shifting from hearty midday fare to a refined tasting menu featuring four to seven courses. Hostess Katja Rattay ensures guests order precisely what he prepares most proudly. This daily pivot earned the venue fifteen points from Gault&Millau, recognizing how this Swiss mountain cuisine handles local produce without losing the valley’s grounded character.
The winter salad pairs roasted pumpkin with miso and features a deep blue Obsiblue crayfish imported from the South Pacific, seared to order. Venison tartare arrives alongside a pickled Spreewald cucumber, porcini mayonnaise, and fresh sourdough baked at the parent hotel. Later plates highlight braised cheek from an apple-fed Thurgau pig served with curly kale and maitake mushrooms. Pastry chef Julia finishes the service with light preparations that rely heavily on Pacojet techniques for clean texture.
Restaurant manager Pedro Quendera welcomes visitors to a space that balances rustic charm with evening refinement. Midday sunlight floods the large terrace where skiers pause for simple staples like Wiener schnitzel or pasta. As dusk falls, candles replace the daylight and the room adopts a quieter tone. The location sits beside the new Suvretta Randolins chairlift, offering uninterrupted views across the Engadin valley throughout the warmer months.
Recognition
Ambience
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