Our kitchen philosophy
«Paschiun art culinarica alpina by René Stoye»
«Paschiun art culinarica alpina» is René Stoye's philosophy, which the GuardaVal kitchen team, led by chef Vincent Dettling, puts into practice every day.
In winter 2013 we started to break new ground in our restaurant in GuardaVal. The house is the epitome of the construction of the Engadine and thus also a symbol of tradition, unspoiled and living with the forces of the mountain world that surrounds us. Also the kitchen reflects the reduction to what nature gives us. The purity of the products, the effort of preparation and the ever-changing scent of vegetables, stews, preserves and sweets is what takes center stage.
We began to leave out everything that could not be found in the Alps. We looked for producers, growers and raw materials in ever smaller circles around us, preferably directly from Scuol, and found that not only the quality of the products grew steadily, but also the value of the dishes for the well-being of our guests increased. Because, the shorter the transport routes to the GuardaVal kitchen became, the more vitality and energy the products showed and the more they were charged with the elemental force of the mighty mountain world that surrounds us here. The strong light, the clean air, the pure water and the mineral soil are in everything we process here from the region. And that is exactly what we wanted and still want. Not simply to cook well and create dishes that look good and are modern, but to do us good, physically and mentally. For example, we avoid sea fish, the meat comes from the valley, Appenzell or from the hunting of our Tyrolean neighbors.
«Paschiun art culinarica alpina» is the result of our work, which we present in our Engadine restaurant in a dignified stylish ambience: This passion drives us to explore the cuisine of the Alps, to use only regional products without compromise and to prepare everything by hand. This is how a gourmet cuisine was born, which has its roots in simplicity.
Discover in the change of seasons a special menu that we call «Aventüra art culinarica alpina». You will experience the menu in our gourmet restaurant, it is the discovery of regional cuisine from your point of view, which will bring you closer to exciting stories of the Alpine region in a culinary way. Let yourself be infected by our «Paschiun» and don't be afraid to ask for the stories behind the dishes ...