Hotel Post Andeer

The story

Hotel Post Andeer in Thusis: Modern Swiss Cuisine & Gault Millau Recognition

The Kitchen and Culinary Vision

Hotel Post Andeer in Thusis presents a modern Swiss cuisine guided by chef Marcel Strehle. His approach draws clear inspiration from East Asian techniques while anchoring flavors in the Rhine Valley. Critics noted how these cross-cultural influences shape every course during the tasting menu. The restaurant earned fourteen points from Gault Millau for this deliberate balance of familiar Alpine staples and unexpected maritime touches.

Signature Plates and Local Sourcing

Diners encounter slow braised pork belly alongside crisp pastry shells holding beef tartare. A marinated scallop sashimi arrives with a rich sea urchin glaze that contrasts sharply with citrus and apple notes. The main courses pivot back to the region through chilled cod served with cauliflower and an oyster poached in dashi velouté. Pink roasted Challans duck breast accompanies red beet and black salsify, proving that contemporary Alpine cooking thrives outside major cities.

A Historic Building Reimagined

The property stands on land originally purchased by Pietro Giuseppe Lombardini in eighteen ninety four. Robert Lombardini later rescued the structure from structural decline before handing operations to Hannah Van Remoortel Bui following extensive renovations. She now welcomes visitors into spaces that blend historic stonework with clean, modern lines. Consistent hospitality practices honor the original founders while meeting today’s standards.