Gasthaus Höhwald

At 1,300 meters, in the small Prättigau Walser village of Monbiel above Klosters, the world is still in perfect order. Truly authentic in an old Grisons house featuring a modernized, rustic restaurant and a panoramic terrace, where Mara and Thomas Graef serve cuisine that harmonizes with its surroundings. On one hand, there are classics such as the pork knuckle, proudly standing tall on the plate. The brown-braised lamb. Or the roasted roast beef with fried onions and magnificent croquettes. We almost preferred the traditional dishes to the quite ambitious menu, which featured portions that were sometimes really small. Additionally, we missed local mushrooms in the mushroom variation. By contrast, the yellowfin mackerel was flawless, served once raw and once (slightly over) poached, accompanied by a creamy sauce and a very appealing saffron risotto. The roasting jus accompanying the quail was also excellent, but unfortunately, the breading overwhelmed the leg, and the truffle in the roulade filling overpowered the meat. The cheese plate and the hearty Hohwald Plättli with local sheep's Salsiz and Partuner alpine cheese are highly recommended, not least thanks to the wonderful homemade bread. So too are the large fries alongside the beautifully crimped, juicy Wiener Schnitzel offered for children. A reliable wine list.