Käserei

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.