Food & Drink
Kurt’s the man. Kurt Röösli, our executive chef since 1996. At his side: seconds-in-command Dennis Brunner and Mathias von Känel, head pastry chef Renato Pellegrinelli and 20 other young and highly motivated cooks.
Our good cooks need good tools. For our centennial in 2008, we spent 9 million francs on a major behind-the-scenes renovation: the kitchens and all its annexes, but also the storage areas as well as staff quarters and the staff cafeteria. Thanks to our architects, Miller and Maranta, even our ‘back-stage’ remains true to their character and our history.
Lunch: Whether staying at the Waldhaus or just walking in, have a light lunch in the winter garden of our main dining room, 12 to 2:30 p.m. (including salads and pasta).
Dinner is served between 7 and 9:30 p.m. Guests from outside very welcome, but it is advisable to reserve in advance. Arvenstube: our small and cozy à-la-carte restaurant. Main dining rooms: the very heart of a Waldhaus experience; two or three varied and polished menus changing daily.
Dinner menus always include a vegetarian alternative.
Regular buffet dinners (roughly every second Tuesday) with varying special themes. Kurt’s crew is always careful to include alternatives for different tastes.
Weekly gala dinners, on Thursdays as a rule, candle-lit and festive, with live music by our trio and a particularly sophisticated menu.
Go for it! We suggest opting for half-pension. See section on half-pension under “Eating and Drinking”.
Dress code? It is nice if you contribute to a lovely and festive evening atmosphere. But you don’t have to dress up for our sake, it should feel all right for you. So suit yourself!
In-between. Ask for our day-time menu in our lounge and bar or from room service, anytime between lunch and dinner, and until 11 p.m.
Afternoon tea, pastries and more in the main lounge, accompanied from 4 to 6 p.m. by the nostalgic tunes of our resident trio from Slovakia.
The Bar: How about a cocktail, an after-dinner drink or even a bit of dancing in our handsome and imposing bar? Daily, from 9 p.m., live music by our trio either in the lounge or in the bar.
For non-non-smokers the bar (in contrast to our other lounges and the restaurants) continues to be the place for lighting up. An elegant and comfortable Smoker’s Lounge is in the works, ready to take its place in the summer of 2012.
Waldhaus kitchen. Come in! Chef’s Table – twelve seats in the most impressive hotel kitchen far and wide. Dîner du jour in the midst of the action for a small circle of guests, preceded by a visit to the wine cellar to select the appropriate wines. Generally on Mondays. CHF 250 per person for non-resident guests; resident guests CHF 180/ with half-pension CHF 130, including beverages.
Waldhaus kitchen. Come in! Take a glimpse back-stage, including the kitchen and our whimsical hotel ‘museum’, once or twice a week. Times and sign-up at the front desk.
A journey back in time: Rhaetian Railway dining car between Chur and St. Moritz – decent food, a great experience… and a Byzantine schedule. www.rgswissalps.ch/page117.html
Dec. 22 to March 11: leaving Chur daily at 11:58 a.m., also on Fridays at 12:58 and 6:58 p.m. (and from Jan. 27 at 5:58 p.m.), on Saturdays at 12:58, 2:58 and 6:58 p.m. and on Sundays at 12:58 and 2:58 p.m. (arrival at St. Moritz always exactly 2 hours later). Over Easter: April 6 through 9, daily 11:58 a.m.; April 6 through 8 also at 12:58 p.m.. At other times: Saturday and Sunday only, 11:58 a.m. Reservations recommended.