The story
Casa Casutt - Ustria at Glennerstrasse 18 in Ilanz is a classic cuisine restaurant in a historic house, run by Linus and Therese Arpagaus. It earned a 2026 Michelin Bib Gourmand for good quality cooking at good value.
Linus Arpagaus cooks against the current trend. Gault&Millau's 2026 visit, which gave the restaurant 15 points, found a wide selection of Graubünden specialties, fully composed menus and classics at lunch and dinner. The same dishes appear in the rustic Ustria and the more elegant Sala.
The meal opened with tortellini and wild garlic as an amuse-bouche. Veal shank carpaccio came on a spring onion julienne with Belper Knolle, and smoked trout tartare sat on crispy rösti. The fish course was sea bass, briefly pan-seared, served with eggplant caviar. For the main, the partridge breast arrived with a rich jus, seasonal vegetables and robustly browned pizokel. Desserts kept to tradition, with a white and dark chocolate mousse and a crema catalana. The wine list is extensive, with fairly priced bottles.
The building was the Hotel Casutt, and it no longer keeps guest rooms. Brothers Benno and Christoph Casutt redesigned the renovated space. The Ustria suits a relaxed meal alone or in company, while the Sala hosts family celebrations. The rooms were designed by the Graubünden architect Rudolf Olgiati, and a garden and terrace sit beside the house. The restaurant is a three-minute walk from Ilanz railway station on the Rhaetian Railway line.
Recognition
Ambience
Details
History
good quality, good value cooking
There are several good reasons to visit the historic house «Casa Casutt» right in the heart of Ilanz. The rooms designed by the renowned Graubünden architect Rudolf Olgiati. The charming little garden. The friendly service from hostess Therese Arpagaus and her long-serving staff. And the solid craftsmanship of Linus Arpagaus. In contrast to current trends, the experienced chef continues to offer a wide selection of Graubünden specialties, fully composed menus, and classics at lunch and dinner, both in the rustic «Ustria» and the elegant «Sala». We began in the «Sala» with tortellini and wild garlic as a delicate amuse-bouche, followed by an aromatic veal shank carpaccio served on a refreshing spring onion julienne with Belper Knolle. A skillfully seasoned smoked trout tartare on crispy rösti transitioned to the daily fish course: a briefly pan-seared sea bass with eggplant caviar. The meat selection is extensive. Instead of beef fillet, pigeon breast, calves’ sweetbreads, or lamb rack, we chose partridge breast. It was served gently pan-fried alongside a rich jus, seasonal vegetables, and robustly browned pizokel. The desserts were also classic and well-executed: a combination of white and dark chocolate mousse, along with a crema catalana. An impressive wine list with fairly priced selections.
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