The story
Stiva Veglia at Miez Vitg 51 in Ilanz serves country cooking in a paneled Grisons dining room, and Gault&Millau rated it 17 points in 2026. The Michelin Guide also lists it as a recommended address for the same year. "Stiva veglia" means "old room" in Romansh.
Tino Zimmermann cooks creative, contemporary dishes built on seasonal produce and free of trendy gimmicks. Popular classics are regularly reimagined. The menu runs from three to nine courses in the evening, and a dinner here usually lasts about four hours.
The signature dish is the Schnaus-style 45-minute egg, recently served with a Hungarian-inspired lecsó of red peppers, tomatoes and paprika sausage. Glazed char fillet comes grilled on a Green Egg with green asparagus and wild garlic vinaigrette. A medium-rare Irish lamb loin arrives with chimichurri and saffron risotto, the saffron grown in neighboring Sagogn. Rhubarb in several forms closes the meal.
Cornelia Zimmermann leads the front of house with unpretentious, attentive service. The dining room is cozy and beautifully set, and the building has been a village inn in Schnaus since the early twentieth century. Its rooms kept their original character through the renovations of the 1990s. Wine comes from a comprehensive list at fair prices.
Recognition
Ambience
Details
History
Stiva veglia" means "old room" in Romansh. This only partially fits the traditional house in the village of Schnaus in the Surselva region. While the genuine hospitality and impeccable, unpretentious service under hostess Cornelia Zimmermann certainly evoke memories of quieter, less hectic times in the cozy paneled, beautifully set Grisons dining room, the cooking by Tino Zimmermann is creative, contemporary, and entirely free of trendy gimmicks. He builds his menu from the seasonal offerings, where popular classics are also regularly reimagined. For example, the signature dish, the Schnaus-style 45-minute egg, was newly served with a Hungarian-inspired lecsó made from red peppers, tomatoes, and paprika sausage. The briefly pan-fried Obsiblue prawns were this time accompanied by guacamole and celery sticks, while the glazed char fillet grilled on a Green Egg was garnished with green asparagus and a wild garlic vinaigrette. By the way, the refreshing start was provided by a salad of white asparagus with juicy cured beef ham and a herb garnish, while ravioli prosciutto e funghi with tomato sauce offered a hearty counterpoint. In the main course, the experienced chef pampered us with a medium-rare Irish lamb loin, chimichurri sauce, and saffron risotto (the saffron came from the neighboring village of Sagogn!), followed by a creative rhubarb variation. A comprehensive wine list at fair prices.
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