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News from the Davos Klosters gastro scene

A breath of fresh air in the kitchen at Precise Tale Seehof Davos: Austrian Peter Hummel is taking over as head chef. He is turning his attention to the Chesa restaurant.

In the three restaurants "Chesa", "Panorama" and the "Fondue-Stübli" as well as on the sun terrace and in the bar of the five-star hotel "Precise Tale Seehof Davos", Hummel provides new experiences of pleasure with fresh ideas and with his host culture. His focus is on the "Chesa". No wonder: Traditionally, the "Chesa" was once one of the most popular restaurants, where many private events were also celebrated - by guests and locals alike. This tradition is to be revived under Hummel. "We want to cook our way back into the hearts of the locals. And also delight holiday guests with our specialities from Graubünden cuisine, but also with selected Swiss classics such as "Zürcher Geschnetzeltes" and everything that gives pleasure to body and soul," Hummel summarises. For him, this also includes his "Crêpe Suzette" as a dessert.

Great experience in the luxury hotel business
Hummel celebrates classic French cuisine as the basis of his creations, which he composes from market-fresh ingredients, preferably from the region. For original and healthy enjoyment, nothing comes out of a retort in Hummel's Seehof kitchen. "It goes without saying that we make our own meat and vegetable stocks for our sauces and dishes at Precise Tale Seehof Davos". The chef, born in 1968, brings with him a wealth of experience from his international cooking career in the luxury hotel industry, which has been lined with numerous awards, including stops in Austria, the USA, Canada, Portugal, Israel and Switzerland.

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