Restorant Uondas

Restorant Uondas at Hotel Chesa Rosatsch writes 'Alpine Food Stories', bringing the scent and aroma of the Engadine to the plate. In collaboration with small local producers, the restaurant serves specialties such as tender, house-aged Madürà meat (aged 4-12 weeks), goat cheese from Maloja, or salmon from Misox. The kitchen emphasizes care, attention to detail, and regional sourcing.