Chesa Stüva Colani

The story

Chesa Stüva Colani, Zuoz: Paolo Casanova's Michelin-Starred Italian Kitchen

Chesa Stüva Colani at Via Principela 25 in Zuoz is the Italian kitchen of chef Paolo Casanova, holder of a Michelin star in 2026. The wood-styled dining room, the Stüva, is where he turns Engadin ingredients into precise, playful tasting menus.

Cooking tied to the seasons

Casanova, originally from Italy, builds his menu around what the land gives at each time of year. Dandelion arrives in May, wild herbs in summer and mushrooms in September. Gault&Millau gave the restaurant 17 points in 2026 and described the cooking as close to nature and sustainable, but also modern, technically demanding and creative.

Dishes with a sense of humour

The meal can begin with a "glass of water", a nearly colourless distillate of tomato and Parmesan served with a Parmesan shortbread. In "Cuore in mano", tender lamb heart with fermented barley sits on the chef's handprint, drawn in raspberry broth. The à la carte also lists tortellini of marmot with hay beurre blanc and fermented raspberries, and linguine with Sicilian red prawns. Venison wrapped in hay and baked in a salt crust is served for two or more.

Desserts and wine

Sweets follow the same wit. "Orma su neve" puts a miniature footprint on cotton candy, and "Bee or not to bee" is a chestnut-honey beehive with chamomile foam and dandelion bavarois. The wine list runs past 200 labels, with five- and seven-glass pairings and a non-alcoholic option. Vegan dishes are marked on the menu. Gault&Millau notes that from summer 2026 Casanova continues in Zuoz as "Dorta by Paolo Casanova".