Dining room, ground floor
The Stüva
A room lined in arolla pine, which keeps its smell for decades. Two sittings in the evening and breakfast from seven.
Two sittings
Dinner is at 18:30 or 20:30. The early sitting suits walkers and families. The second runs slower, until the kitchen shuts at ten.
Tell the desk which one by four o'clock and there'll be a table.
What the kitchen cooks
Graubünden food, mostly, with the Italian side of the pass never far off. Barley soup with smoked meat. Capuns rolled in chard. Pizokel with cabbage and mountain cheese. Trout from the hatchery at Maloja, eight kilometres up the road.
There's a vegetarian main every night. The cooks can work around allergies if they hear about them in the morning, not at the table.
Breakfast
From seven until half past ten in the same room. Bread from the baker in Silvaplana, eggs any way, yoghurt from the dairy at Pontresina, and a barley porridge the kitchen first made for the ski marathon crowd and then never stopped making.
Wine
Most of the list comes from Valtellina, an hour south over the Maloja, where Nebbiolo grows on stone terraces above the Adda. The whites come from the Bündner Herrschaft, at the far end of the canton near the Rhine.
The Engadin nut tart is on the menu every night. Nobody here would dare take it off.
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