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In winter the wonder of expanses of snow, in spring the descent of deer, in summer the arrival of cycles and motorcycles, in autumn a combination of extraordinary colors. Seasons flow by at the Hotel Bernina Hospiz, yet one promise remains constant: that of letting you rediscover the ancient flavors of mountain tradition.
The Italian chef at Hotel Bernina Hospiz will know how to initiate you into the pleasure of local cuisine, made from local, fresh, seasonal products. The guarantee of a gastronomic experience that will give you back the pleasure of the mountains through taste as well. Fresh handmade pasta, venison ragout, Alpe cheeses, fresh seasonal game, polenta and fondue make up the heart of the local culinary offering. Plus: strudel and traditional Engadine desserts, not to mention the wide selection of wines offered by the cellar.
A cuisine that, when necessary, knows how to mold itself to the needs of guests, offering alternatives that meet the needs of vegetarians, vegans, celiacs and demonstrating once again that welcome, care and commitment that distinguish the Hotel Bernina Hospiz. In the summer, it is also possible to take advantage of the barbecue and the panoramic terrace for outdoor dining.
Imagine sitting at our Stua's stone pine tables and getting in touch with these traditional dishes while admiring, from the dining room or the outdoor terrace, the surrounding landscape: on the left the Sassal Massone peak and on the right the Cambrena glacier. For a gastronomic experience with a view, 2300 meters above sea level.
