Insaint Moritz

Dining

Cooking
the valley

Cheese from the alp above Pontresina, trout from the Inn, lamb from Bever and a walnut tart baked every morning. Three tables a day, and a bar at night.

A breakfast table by a sunny window with bread, honey and mountain cheese, the frozen lake outside

Restaurant Arve · Bar 1822 · Open to non-residents

Three tables

Breakfast, lunch, dinner.

A breakfast table by a sunny window with bread, honey and cheese

Breakfast

07:00 – 10:30

By the window, facing the lake

Bread from the bakery in Dorf, Engadin butter and honey, Birchermüesli, alp cheese, and eggs any way you like them.

Barley soup and white wine on the sunny terrace, peaks behind

Lunch

12:00 – 15:00

On the sun terrace

Barley soup, a plate of air-dried Bündnerfleisch, a salad of the day. Sheepskins on the chairs from December.

Candlelit tables in the small stone-pine dining room

Dinner

From 19:00

In the Arve stube

Five courses of the valley in a room panelled in stone pine three centuries old. Tell us at breakfast if you are dining in.

Bar 1822

Named after the altitude.

A short granite bar with a big window onto the lake. Swiss spirits, a pine-needle gin from Samedan, champagne by the glass for the champagne climate, and a fire from four o'clock.

Après-ski
16:00 – 19:00
Evening
19:00 – 00:30
Piano
Friday & Saturday
Bar 1822 at night: a granite bar, two coupes of champagne, the dark lake and town lights

The Arve menu

Tonight in the stube

Five courses for CHF 145, or choose from the card. The menu changes every week with the alp and the season.

Reserve a table

To start

Bündner GerstensuppeBarley, smoked pork, mountain vegetables
Alp cheeseThree from the alps above Pontresina, pear bread
Inn troutCured in larch smoke, horseradish, rye

From the valley

CapunsChard parcels, spätzli dough, Bündnerfleisch, mountain cream
Engadin lambLarch smoke, barley risotto, alpine herbs
PizokelBuckwheat dumplings, savoy cabbage, brown butter

To finish

Engadiner NusstorteWalnut and caramel, a spoon of double cream
Stone-pine ice creamArve syrup, a tuile of honey
Coffee and RöteliThe Graubünden cherry liqueur, poured small
Capuns in a creamy broth with melted cheese
A whole Engadiner Nusstorte with one slice cut out