From sushi to alpine cuisine to a gourmet menu: There's plenty to discover in the Davos Klosters gastronomic scene in the coming winter.
Since 1 December 2018 the new restaurant Leonto Sushi & More in the Hotel Grischa is open. After a short renovation phase, the Leonto is now available in a new Asian design and offers sushi and other Japanese delicacies. These are freshly prepared daily by Venus and Joseph Domingo. Of course, the sushi specialities are also available as take-away and a small selection for lunch in the Pulsa restaurant.
Fine dining at SENS 1605
In November 2018 the 30-year-old Dutchman Jeroen Achtien took over the kitchen sceptre from Karim Schuman in the "Waldhotel Davos". The chef is already regarded as a promising up-and-coming talent in the international gastronomy scene. Achtien was awarded 16 points by Gault Millau for his creative cuisine at the Vitznauerhof in autumn 2018 as "Discovery of the Year". With his experimental style, he will also provide special moments of pleasure in Davos in the Mann & Co., renamed SENS 1605.
Alpine cuisine in the Valär stable
Chef Paride Giuri has further expanded the successfully launched alpine cuisine menu concept for his second winter season in the Stall Valär. Open-minded eaters will be delighted to taste the Puschlaver veal entrecôte with flambéed hay. Anyone who likes mountain cheese and creative vegetable variations will certainly be satisfied as a vegetarian in the Valär stable. At the latest when the meatless version of the Grisons classic Capuns is served up - an adaptation that Paride Giuri has created especially for the Valär stable.
Cheese Fondue instead of Gin Tonic
From the 2018/2019 winter season onwards, the rustic Dörfji Bar in the Hotel Sunstar Klosters will be transformed into a small but fine place for cheese. Where once gin and tonic was drunk, cheese fondue and raclette now come first. In the evening, Bündner specialities are served in a relaxed alpine hut atmosphere – from meat platters to local red wine from the Bündner Herrschaft.