Tra­di­tional-modern cook­ing in an out­stand­ing at­mos­phere

Discover Germany, Switzerland & Austria - - Cover Feature -

Gasthaus Höh­wald, near Klosters in Swiss Grisons, is well-known for its so­phis­ti­cated food. An open bar­be­cue and fire in the restau­rant pro­vides a com­fort­able and cosy at­mos­phere.

Dur­ing the day, Gasthaus Höh­wald is a pop­u­lar des­ti­na­tion that can be reached from Klosters via a 45 minute walk. The evening hours, how­ever, are the real high­light, when the kitchen team turns re­gional pro­duce into some truly ex­cel­lent dishes. Tra­di­tional cui­sine in a modern in­ter­pre­ta­tion meets in­flu­ences from the neigh­bour­ing coun­tries Aus­tria and Italy: Zürcher Geschnet­zeltes with potato rösti, Spät­zli dough and veg­eta­bles wrapped in chard and cooked in a beef broth, or Vi­en­nese veal sch­nitzel.“As for dessert, we of­fer, for ex­am­ple, Kais­er­schmarrn with plums, called‘Tatsch’in Switzer­land,”re­veals host Silvia Di­et­rich, who runs the restau­rant to­gether with her hus­band Herib­ert.

At a height of 1,300 me­tres, the restau­rant, in a typ­i­cal Bünd­ner house, is a meet­ing point for lo­cals, hunt­ing par­ties and guests from outside. The orig­i­nal hospi­tal­ity can still be found to­day – in an Alpine at­mos­phere with fra­grant wood, fine fab­rics and an open fire­place. Gasthaus Höh­wald is the ideal place for ei­ther a re­laxed evening or a big cel­e­bra­tion with fam­ily and friends – no mat­ter if a birthday, a wed­ding or a bap­tism.

TEXT: JES­SICA HOLZHAUSEN The Di­et­rich fam­ily.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.