The story
Casa Alva serves modern cuisine at Via Visut 31 in Chur, in the village of Trin. Gault&Millau awarded it 16 points in 2026, and Michelin lists it as Recommended that year.
The restaurant offers one format, a five- to eight-course "Menu surprise", with a vegetarian version available. Saskia and Reto Gadola run the business from the renovated parsonage, which is about 600 years old. Six larch-wood guest rooms sit in the same house, decorated around the same coast-and-mountain theme.
The kitchen draws on coastal and Alpine ingredients. The Gault&Millau reviewer described a "Vitello tonnato" of thinly sliced veal with tuna cream and capers, seared scallops on dumpling with cauliflower salad, and pike-perch on sauerkraut with nutty sabayon. Lamb fillet wrapped in bacon came with morel sauce and risotto with wild garlic, and a passion fruit tartelette closed the meal.
Recognition
Ambience
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