Restaurant uondas

At Uondas, we celebrate products from the region: Here, »Alpine Food Stories« are written. Small producers from the Alpine region and Chesa Rosatsch bring – for example with meat from our own maturing chamber – the scent, aroma and spice of the Engadin to the plate.

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Experience the taste of the Engadine: Whether it's house-aged Engadine Madürà meat from Hatecke, goat cheese from Vreni Cadurisch from Maloja or Lostallo salmon from Misox - we source all our products from small producers in the Alpine region.

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Pampered all around

Here you will find hearty main courses from tender house-aged Madürà meat to Piculezzas: Little things that are suitable as a starter or for sharing, such as juicy beef tartare on crispy bread.

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Wine selection

Curated wine list

High-quality wines from the region alongside a varied collection from the rest of Switzerland and abroad - curated by Annelie Ward and Jörg Waldthaler.

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Ingredients

Local out of love

We bring the best of the Engadine to your plate. For this, our kitchen works closely with local small businesses to create unique food experiences for you.

Preparation

Celebrating enjoyment

We create enjoyment with care and love. We take our time: Our Madürà meat matures for 4 to 12 weeks in the in-house maturing chamber in the basement of the Chesa Rosatsch. Let us initiate you into the culinary traditions of the Engadine! But we keep one or two secrets to ourselves ...