The "La Stüva" is the Hotel Walther's gourmet restaurant and at a distance of only 30m.
With 15 Gault Millau Points, the "La Stüva" is the highlight of the Hotel Walther’s cuisine. Michael Freudrich of Berlin has been our chef-de-cuisine for more than 20 years.
In the pleasant "La Stüva", the à la carte dining is excellent, the lobster compote with melon perls, the grilled veal steak with green and white asparagus, the "Dessert Poetry" with rhubarb and strawberries and a small selection of cheeses.
Gault Millau 2014: Our gourmet restaurant keeps his 15 points.
The restaurant "La Stüva" is closed and preparing for the coming winter season!
We are pleased to welcome you again in the splendid Engadin winter from Friday, December 20, 2013 on.
Low season: Monday and Tuesday closed.
Please note that the gourmet restaurant "La Stüva" is open during the opening hours of the Hotel Walther (mid-June to start of October and mid-December to April).