Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoChef Dario Cadonau's cuisine forms the culinary centre of the hotel, rooted in seasonal alpine ingredients and family tradition. The kitchen honours both hearty mountain specialities and gourmet technique, with contemporary flourishes and tasting experiences that define dining at this historic property.
Check availability Official websiteChef Dario Cadonau leads a kitchen whose foundation is fresh, seasonal ingredients sourced to reflect the Engadin's culinary identity. The menu flows between traditional mountain fare—heartier, time-tested alpine dishes—and refined gourmet classics, punctuated by contemporary surprises that demonstrate modern culinary technique. This balance avoids pure tradition or pure innovation, instead marrying respect for the region with forward thinking. The cuisine is presented as fine rather than casual, with plating and preparation that align the hotel's luxury positioning.
The hotel offers flexibility for different schedules and appetites. Early dinner is available for guests prioritizing an earlier seating. Snack service accommodates lighter meals between main courses. A kids menu addresses family dining. Dining takes place in the main restaurant, which is accessible to guests with mobility requirements.
The chef offers individual cooking classes for guests interested in hands-on culinary learning. Group cooking classes are also available for parties and events. Beyond the kitchen, the hotel provides oenology courses and wine tastings, deepening the gastronomic experience for guests interested in pairing and wine knowledge. These offerings reflect the family-run ethos: the Cadonau family brings carpenters and artisans alongside hoteliers and cooks to the daily work.
Chef Dario Cadonau leads the kitchen. The culinary program emphasizes seasonal alpine ingredients, traditional mountain specialities, and contemporary gourmet techniques.
The cuisine blends hearty alpine mountain specialities with refined gourmet classics, incorporating modern surprises and techniques. All dishes centre on fresh, seasonal ingredients characteristic of the Engadin region.
Yes. The chef offers individual cooking classes for guests and group classes for parties. These are arranged in advance with the hotel.
The hotel provides oenology courses and wine tastings for guests interested in pairing and wine knowledge, enhancing the dining experience.
Yes. Early dinner service is available, and snack options are offered between main meals. A dedicated kids menu is also provided for families.
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Sources: relaischateaux.com
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