The story
Chef Dario Cadonau learned his trade at the side of some of Europe’s most exacting chefs: Daniel Bumann at Chesa Pirani (18 Gault&Millau points, two stars), Philip Rochat in Crissier (19 points, three stars), and Harald Wohlfahrt at the Traube Tonbach (19 points, three stars). At Vivanda, he channels that accumulated precision into a single, ever-changing surprise menu and a degustation menu – both built around the Alpine ingredients of the Engadin region.
The evening begins in the vaulted cellar of a traditional Engadin house, where a lounge with fireplace and candlelight sets a quietly romantic tone. From there, guests move upstairs to the main dining room: light-flooded, modern, and spacious, with views stretching into the Swiss National Park and the hotel’s own garden. The contrast between the intimate stone cellar and the airy, glass-fronted restaurant is deliberate – each space prepares you for the next course.
Vivanda’s wine list numbers roughly 700 positions, stored in a separate wine vault. Guests may choose a bottle themselves from the cellar or opt for a curated wine pairing to accompany the evening’s menu. The restaurant also offers a dedicated Veuve Clicquot champagne cellar for those who prefer bubbles.
For a closer look at the action, there is a Chef’s Table in the historic stone-vaulted wine cellar – a semi-private space for two to eight guests. From here, you watch the kitchen work while facing the red wine cellar. Early reservation is advised; it is a popular spot.
Vivanda holds one Michelin star, awarded for its high-quality cooking in a setting that remains both personal and unhurried. The restaurant is open Thursday through Sunday evenings, by reservation only, and the kitchen’s last service start is at 20:00.
Recognition
Ambience
Details
History
High quality cooking
We treated ourselves to a short break in the Engadin at the In Lain and, this time, dined not at the gourmet restaurant Vivanda, but at the rustic wood-paneled Stüvetta. Here too, proprietor Dario Cadonau offers a tasting menu and an à la carte selection. On the first evening, we ordered the menu and started with tomatoes, burrata, and a rather unremarkable herb and basil pesto, followed by an aromatic lemon and alpine herb soup with a fried giant prawn. We also had pan-fried dorade fillets accompanied by lightly fluffy lemon gnocchi that were more reminiscent of pasta in texture. On the second day, we ordered à la carte: a light tomato essence with a fried scallop, an elegant carrot tartare with delicate smoky notes, carrot sorbet, and wild herbs, as well as tender veal fillet strips in a wonderfully creamy, slightly tangy sauce, served with rösti and green summer vegetables (sugar snap peas, zucchini, and peas). For dessert, we enjoyed a delicate peach biscuit with peach sorbet.
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