In the destination you will find a total of 117 GaultMillau points and many other trendy restaurants. Find out where they are and which dish you should not miss out on.
Oysters at 2'516 meters above sea level. The culinary peak of the Surselva is the Crap Masegn: at two and a half thousand metres above sea level, "The Elephant" offers a breathtaking panoramic view of Grisons' peaks and culinary delights such as fresh oysters (of the highest quality) and sea fish from the wild. Those who prefer local dishes will love Sascha Meyer's veal chops & co. Meyer has earned 14 GaultMillau points in thin mountain air - but he and his partner Yvonne Marx are not only ambitious hosts on the mountain, in winter they take on a double workload.
When the patrollers in their orange jackets depart from the mountain for the last check on the slopes, Meyer is already standing at the next stove in the valley - in the couple's main restaurant, the "Mulania" in Laax Murschetg (newly awarded 16 points). They cook there all year round, making delicacies such as classics from Meyer's kitchen: sautéed duck liver on bacon or onion ravioli. An eye-catcher is the wine and cheese cellar of the restaurant. Wine lovers should talk to the host because even more extensive than the printed wine list is the selection of trouvailles that Marx stores in the cellars of the surrounding houses.
Gourmet Oasis Flims. 117 GaultMillau points are distributed throughout the -destination: 15 points for Trin, 30 points for Laax - these belong to Sascha Meyer, 14 points for Sagogn, 58 points for Flims, where four restaurants impressed the testers. Culinary top dog in Flims is a Dutchman: the "Nova" (Hotel Bellevue / 16 points) Ruud Willemsen highlights one ingredient per course in various textures and flavours. In contrast to the very international "Nova" cuisine, Sergio Leoni's "Cavigilli" only serves Italian dishes (14 points). Nonetheless the chef is happy to prove that Italy doesn't just include the sea, but also the Alps.
In the only 5-star hotel in the region, the "Waldhaus Flims Alpine Grand Hotel & Spa" also focuses on sophisticated cuisine. In the restaurant "Epoca by Tristan Brandt" (16 points), chef Niklas Oberhofer spoils guests with dishes inspired by the alpine surroundings. In the "Siam", the second speciality restaurant of the hotel, Daorung Seeneha prepares authentic Thai cuisine. There is one more insider tip in Flims: the "Chesa". This is where the former executive chef of the "Waldhaus", Valère Braun, has his territory. The Alsatian masters classic French cuisine and knows how to accompany it with the right wines. "Chesa" events are top class and quickly booked out.
Raclette on the open fire. A legend in the Laax culinary scene is the Valaisan Ueli Grand, the "grand old man" at the open fire. Up on the mountain, Grand personally grills the meat in "Ustria Startgels", the kitchen cooks fresh pasta and the wine cellar is full packed.Anyone who wants to eat here has to take a long journey on skis or hiking boots into account - or you can be chauffeured in the evening in a snow groomer.
You can reach the table more quickly in Grand's second restaurant the "Grandis" in Laax: in the heart of the rocksresort, raclette is melted on the open fire or meat is grilled on 366 days a year (2020); in the shelves of the vinotheque over 1000 ready-to-drink wines are stored.
Fire & Meat. A few metres further up the mountain, "Tegia Larnags" host Rainer Anders watches the Galloway cattle grow on the neighbouring farm. In a few months, they will be on his barbecue as steaks or sausages. The fact that he has been granted Laax citizenship is probably thanks to his home-made capuns, who are highly praised by Romansh speakers.
Fire and meat, a popular combination in Laax: In "La Vacca" on Plaun, you sit in a huge tepee on cowhides and enjoy Argentinean steaks, baked potatoes, garlic bread and wine, all in magnum format.
Sustainable and local delights on the slopes. The Weisse Arena Group sets trends; digital and sustainable (keyword "Greenstyle") has long been a feature of LAAX. The gastronomy consciously focuses on local products: In "La Stalla" on the Nagens Alp, cheese fondue is served using cheese produced on-site in the summer. The "Capalari" on the Crap Sogn Gion is also a Grisonian delight: the wine list is extensive and exclusively offers wines from the Grisons, while the plates are filled with capuns and pizzochels as well as wafer-thin ravioli with ricotta, pears, bacon and savoy cabbage. The pop-up restaurant "Tegia Curtgani" is a real treat: on the piste between Crap Sogn Gion and Plaun, Florian Engl serves regional slow food and excellent Grisons wines - the bottles, were storage in the cellars in autumn, promise great delight on the mountain.
Espresso like in Italy. Great delight in thick-walled espresso cups, has been available in Laax since 1997. Back then, the Weisse Arena Group installed the first semi-automatic coffee machine for "Caffè No Name" in a barrack on the Crap Sogn Gion. Reto Poltèra, a management board member responsible for events and, as a half-Italian, a caffè-afficionado, experimented a long time until the coffee blend and grinding degree were perfect. Since then, the restaurant has grown (the paninis are the gourmet version of sandwiches),
the espresso brewed here gathered a cult following long ago - and is still worth a visit. The last additional stop on the way back from the piste to a holiday apartment (or home) in LAAX is in the rocksresort. It is a branch of the Romana Bakery to get a loaf of their "rustic bread". In December 2019, master baker Aldo Buchli expanded and now provides tired athletes new strength with fresh crêpes (sweet and savory).
