Patrizier Stuben (Chesa Veglia)

The place breathes history: wonderful building with pleasant, old/traditional décor inside.

We had our apéro in the small (tiny) tavern: with just about 10 people the room was crowded. Cozy and ok if you don't stay here for too long. Which we did since we transferred to the restaurant for dinner.

Excellent Bündner Fleisch and Tête de Moines an appetizers. The bread was fresh and delicious. One could also top the platter with some delicate olive oil.

A local specialty as a main course, the "Charnigna Engiadinaisa". Nobody had heard of this dish but when confronted with it, it definitely looked and tasted very similar to a Zürcher Gschnätzeltes: minced veal with mushrooms and rösti. We're still wondering what the differences between the two versions are :-) it was delicious...

An iced-cake with honey and nuts closed the meal. A great reminder of the local "Bündner Nusstorte" but a lighter and more refreshing opportunity to encounter the same flavours.

The service was good. No glass remained empty for too long (also water glasses) and the waiters attended on us in a friendly and well coordinated way.

I am not 100% sure that the Tête de Moine is from here...why not pick a local cheese to go with the Bündner Fleisch?

Otherwise, nothing to report.