The story
The Adler in Muotathal approaches traditional Swiss cuisine with a deliberate focus on seasonal themes and locally sourced ingredients. After more than thirty years at this location, chef Dani Jann shifted the concept toward intimate dining with a carefully reduced menu. Guests book limited tables for Wednesdays through Saturdays, ensuring every service maintains a personal pace. This restrained structure allows the kitchen to perfect each dish without rushing through a sprawling list.
Recognition from Gault&Millau highlights the precision behind the wild game preparations, particularly the expertly butchered ibex and deeply layered sauces. Jann applies a strict nose to tail philosophy across the rotating weekly menus. The kitchen pairs these robust meats with delicate creations like Egli fried in a light rice flour coating and cheese ravioli dressed in sage butter. Each plate reflects a direct partnership with local farmers and alpine pastures.
The restaurant operates as a small, privately managed space where comfort takes precedence over grand theatricality. Reservations remain mandatory to preserve the steady rhythm of the evening. Patrons enjoy unhurried meals alongside house-made products sold in the adjacent shop. The straightforward layout and consistent attention to detail create a reliable destination for travelers seeking grounded Swiss cooking.
Recognition
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Details
History
good quality, good value cooking
Right in the heart of the idyllic wine-growing village of Fläsch in the Bündner Herrschaft stands the historic Adler, a charming and cozy restaurant. For many years, the South Tyrolean chef Siggi Tschurtschenthaler (his trademark: traditional folk costume and leather trousers) has been winning over diners here through meticulous craftsmanship and deep regional roots. His Adler-style vitello tonnato offers a surprising and elegant reinterpretation of the classic, driven by a keen sensitivity to textures and temperatures; the tomato is presented in a duo as jelly and sorbet with balsamic vinegar. The raviolo, filled with shredded meat from Duroc pigs sourced from Graubünden, also impressed thanks to its accompaniments of light potato cake and a wonderful thyme sauce. For the pan-fried zander from Lake Maggiore, the chef skillfully paired it with wild broccoli, buttermilk, and caviar. A fruity strawberry sorbet with balsamic brought the meal to a close. An impressive wine list features over 800 selections, and in summer, service is offered on a small terrace nestled among olive and lemon trees.
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