Chesa Swiss Cuisine

A mixed appetizer platter designed for sharing. Features a variety of Swiss-style cold cuts, cheeses, and marinated vegetables. A great way to start the meal with a taste of everything.

A traditional platter from the Grisons region. Features thinly sliced air-dried beef (Bündnerfleisch), cured ham, and bacon. Served with pickles and crusty bread.

Raw beef tenderloin chopped and seasoned with spices, capers, and onions. Served with crispy toast and fresh lettuce. A classic dish appreciated for its fresh, savory flavor.

Fresh raw salmon chopped and seasoned, served on toasted bread. Accompanied by peppery rocket leaves. Light, fresh, and flavorful.

A duo of smoked fish featuring trout and salmon. Served with a pungent and creamy horseradish foam and fresh greens. A smoky and savory appetizer.

Creamy Italian rice dish cooked with porcini (boletus) mushrooms. Prepared in the style of Lugano, likely with saffron or rich broth. Earthy and comforting.

Seared duck liver served with a sweet and tangy sauce made from port wine and raspberry vinegar. Rich, buttery texture contrasts with the acidic fruit sauce.

A specialty from the canton of Graubünden. Spätzle dough mixed with dried meat is wrapped in Swiss chard leaves and poached in a creamy broth. Rich and hearty.

Pasta pillows filled with spinach, served with pieces of rock lobster. Tossed in a nutty brown butter sauce with aromatic lemon thyme.

Customizable pasta dish. Choose your preferred noodle shape and sauce. A flexible option to suit your taste.

Fresh lamb's lettuce (corn salad) served with chopped egg and crispy bacon. Dressed with a classic vinaigrette. A simple yet flavorful salad.

A fresh salad featuring peeled tomatoes and marinated mozzarella balls. Garnished with basil and red onion. Similar to a Caprese salad.

A variety of prepared vegetable salads served together. Typically includes items like carrot salad, cucumber salad, and beet salad. Fresh and crunchy.

A mix of fresh, organic leafy greens served in a bowl. Light and healthy.

A twist on the classic Caesar salad, using Swiss Sprinz cheese instead of Parmesan. Crisp romaine lettuce with creamy dressing and croutons.

A hearty French salad with tuna, green beans, hard-boiled eggs, potatoes, and olives. Served over mixed greens. A complete meal in itself.

A famous Swiss barley soup from the mountains. Packed with vegetables and bits of air-dried beef. Thick, creamy, and very filling.

Clear, rich beef broth served with morel mushrooms stuffed with bone marrow. An elegant soup with deep, earthy flavors.

Smooth and creamy soup made from fresh asparagus. Delicate vegetable flavor with a rich texture.

A classic creamy tomato soup. Served with crunchy croutons for texture. Comforting and sweet-savory.

Rich and velvety soup made with fresh mushrooms and cream. Earthy and satisfying.

A daily special soup prepared by the chef. Ask the staff for today's selection.

Rich, oily smoked eel served with traditional accompaniments. Spread the sour cream on toast and top with eel and onion. Savory and smoky.

Salad featuring sautéed chanterelle mushrooms and prawns served on lamb's lettuce. Seasoned with aromatic pink peppercorns.

Half a dozen fresh raw oysters from Ireland. Served with classic mignonette sauce and lemon wedges. Briny and fresh.

A molded salad of creamy avocado and sweet crabmeat. Dressed with a balsamic glaze. Rich and refreshing.

Grilled spicy sausage slices served over lamb's lettuce with parmesan cheese. Dressed with balsamic vinaigrette. Savory with a spicy kick.

Pasta tossed in a rich cream sauce with chanterelle mushrooms and bacon. Flavored with thyme and white wine. Hearty and earthy.

Steamed mussels cooked in a classic white wine and garlic broth with a touch of cream. Aromatic and flavorful.

Delicate snow fish fillet pan-seared and topped with a pesto made from wild garlic. Served with classic sides.

White fish fillet cooked with highly prized chanterelle mushrooms. Served with sweet peas and potatoes.

Tender venison medallions served with a mushroom sauce. Accompanied by traditional game sides: spätzle noodles, Brussels sprouts, and cranberry. Rich and savory.

Duck breast grilled and served with sweet glazed apples and an apple brandy sauce. Served with roast potatoes.

Tender lamb fillet wrapped in savory bacon and grilled. Served with a rich red wine sauce.

A classic preparation of veal liver, grilled and topped with apple slices. Served with creamy mashed potatoes and sauce.

Premium milk-fed veal chop grilled and served with chanterelle mushrooms. Accompanied by buttered noodles and vegetables.

Sirloin steak served sizzling in a pan with herb butter sauce. A signature dish with customizable sides.

Chicken breast grilled and topped with mushrooms and gravy. Served with comfort sides of mash and vegetables.

A popular Swiss salad made with strips of Cervelat sausage and cheese. Tossed in a creamy dressing. A hearty cold dish.

Breaded and fried pork cutlet filled with melting cheese and ham. Crispy on the outside, gooey on the inside.

Classic Swiss potato pancake (Rösti) mixed with bacon and topped with melted cheese. Rich, crispy, and savory.

Thinly pounded pork cutlet breaded and fried until golden. Served with crispy french fries.

Traditional Swiss veal sausage, grilled and served with a savory onion gravy. Accompanied by a crispy potato pancake.

A Swiss invention: curry chicken served with rice and often garnished with fruits like banana or pineapple. Mild and creamy.

A Swiss comfort classic. Macaroni mixed with a savory minced meat sauce. Uniquely served with sweet apple sauce on the side.

Small egg dumplings (Spätzle) baked with plenty of Emmental cheese. Mixed with vegetables for a hearty vegetarian dish.

An open-faced sandwich with melted cheese and wine on toast, topped with a fried egg. Savory and filling.

Grilled salmon fillet served with a rich sauce made from Calvados (apple brandy). A flavorful combination of fish and fruit notes.

Trout fillet pan-fried in the 'Meunière' style with brown butter, parsley, and lemon. Delicate and nutty.

Fillets of perch fish pan-fried and garnished with toasted almonds and butter. A classic Swiss lakeside dish.

Battered and deep-fried nuggets of perch fish. Served with a creamy dipping sauce. A popular Swiss snack.

Rock lobster meat cooked in a rich creamy sauce with mustard and mushrooms, then gratinated in the shell. Luxurious and savory.

A variation of Thermidor featuring prawns and scallops. Cooked in a creamy mustard and mushroom sauce.

Tender lamb fillets grilled to your preference. Served with a robust red wine sauce.

Juicy lamb chops grilled and served on the bone. Flavorful and tender.

A premium cut of beef tenderloin, known for its tenderness. Grilled and served with your choice of sauce.

A flavorful sirloin steak (entrecôte) with a strip of fat for extra taste. Grilled and served with sauce.

A large center-cut beef tenderloin grilled and sliced for sharing. Served with rich Béarnaise sauce and vegetables. A celebratory dish.

Tender cubes of beef cooked in a creamy paprika sauce. A rich and savory stew.

Thin strips of veal liver cooked quickly and served in a sweet-savory port and raspberry sauce. Garnished with crispy onions.

Veal shank slow-cooked until tender in a rich gravy. A specialty of the Ticino region. Best eaten with the bone marrow.

Zurich-style sliced veal cooked in a creamy mushroom and white wine sauce. Often includes kidney. A Swiss national dish.

Rack of lamb roasted with a flavorful herb crust. Served with a rich garlic gravy. Tender and aromatic.

Lamb shank slow-cooked until falling off the bone. Served with chanterelle mushrooms. Deeply flavorful and tender.

Chicken breast roasted with the skin for crispness. Served with an aromatic rosemary and garlic sauce.

Tender pork tenderloin served with a luxurious cream sauce containing morel mushrooms. Rich and earthy.

Meat fondue where cubes of beef are cooked in hot oil at the table. Served with various dipping sauces. A fun interactive meal.

Hot pot style fondue where thin beef slices are cooked in broth. Lighter than oil fondue. Served with sauces and fries.

Classic Swiss cheese fondue made with Gruyère and Emmental melted with white wine and Kirsch. Served with bread for dipping.

A stronger cheese fondue featuring the spicy Appenzeller cheese. Richer and more aromatic than the standard blend.

Traditional dish where semi-hard cheese is melted and scraped over potatoes, pickles, and onions. Creamy and comforting.

An enhanced Raclette experience including sausages and vegetables to grill or eat with the cheese. A fuller meal.

Warm melted chocolate served with fresh fruit for dipping. A sweet shared dessert.

Light and airy chocolate mousse enriched with Swiss Toblerone chocolate and a hint of cherry brandy (Kirsch).

Tangy rhubarb stewed into a compote. Served with sweet vanilla ice cream to balance the tartness.

Silky baked custard topped with caramel sauce. Also known as Crème Caramel. Smooth and sweet.

A classic dessert featuring bananas and premium Swiss ice cream. Topped with hot chocolate sauce and cream.

Zesty lemon sorbet doused in vodka. A refreshing and digestive dessert cocktail.

Italian layered dessert with coffee-soaked ladyfingers and mascarpone cheese. Flavored with rum for an extra kick.

Rich vanilla custard topped with a layer of hardened caramelized sugar. Crack the top to reach the cream inside.

A decadent warm chocolate cake, likely with a molten center. Paired with coffee ice cream.

Fresh strawberries macerated in Kirsch (cherry brandy). Served with vanilla ice cream.

Hot raspberries served over cold vanilla ice cream. A delightful contrast of temperatures and textures.

A selection of cheeses served with bread and crackers. Perfect for finishing a meal or with wine.