Chesa Stüva Colani

Led by Chef Paolo Casanova, Chesa Stüva Colani welcome guests into a traditional Engadine house with an intimate and warmly inviting atmosphere. The kitchen draws inspiration from the land and the rhythm of nature, with a philosophy rooted in respect and seasonality. Each season brings its own character to the menu, expressed through wild herbs, fruits and local produce. Regional ingredients such as dandelion in May, wild herbs in summer and mushrooms in September enrich the dishes, alongside carefully selected products from around the world. The result is a refined balance between local Engadin traditions and global influences, with menus that evolve throughout the year in harmony with nature.