
The Fex breakfast
A buffet with bread and plaited Zopf from our own bakery, cheese from the region and from nearby Italy, muesli, fruit and fresh smoothies. The herbs in the scrambled eggs come from the garden. From 7.30 to 10 am.

Since 2020 the Chesa Pool kitchen has been entirely vegetarian. Vegetables take centre stage. Herbs and oils set the accents, the season writes the menu. And care in every dish.
The first vegetarian hotel in the Engadine

A buffet with bread and plaited Zopf from our own bakery, cheese from the region and from nearby Italy, muesli, fruit and fresh smoothies. The herbs in the scrambled eggs come from the garden. From 7.30 to 10 am.

Vegetarian dishes with a view of the valley. In winter, sheepskins lie on the chairs.

Cakes and tarts from the bakery, alpine teas and coffee. And the Engadine walnut tart: crumbly outside, caramel and walnut within.

A menu that changes with the season, by candlelight in the old parlour. Open to guests from outside, too.

A small room with a fireplace, reserved for cheese fondue. The fire crackles, the evening grows long.

From noon to 3 pm the vegetarian grill burns in the garden: vegetables, halloumi, fresh salads. Changing musicians play jazz.

A packed basket and directions to a quiet spot in the valley. In summer also at sunset, in October beneath golden larches.

From Switzerland, Italy and France. We are happy to suggest what suits the dish and the evening.
Parsley, mint, chives and basil, salads and edible flowers, tended and picked by hand. At breakfast the herbs find their way into the scrambled eggs, the tea and onto buttered bread.
Lunch and dinner, for house guests and guests from outside.
By car you can only come as far as Sils. That is why we collect our restaurant guests with the house shuttle, free of charge: at 5.30 pm at the Sils Post bus stop, returning at 8.30 or 9 pm. Please book the ride together with your table, by phone or e-mail. The footpath through the gorge is unlit in the evening.
We reopen on 18 December. You can already book for the coming season.