Experience the taste of the Swiss Alps!
The "Kachelofa-Stübli" is our fine dining restaurant in the Waldhotel Arosa. We are proud to have 16 points in the internationally respected Gault-Millau guide and a recommendation from the famous Michelin Guide. The consistently high standard of cooking coupled with the willingness to experiment has earned head chef Gerd Reber and his team an excellent reputation throughout the region and beyond.
Head chef Gerd Reber has been cooking up a storm at the Waldhotel Arosa for more than 20 years. Many of our guests come back year after year and always pop into the "Kachelofa-Stübli" to experience an evening of fine food in elegant surroundings.
Curious? Book a table today and experience what 16 points in the Gault-Millau guide really taste like!
Fine dining experience at the "Kachelofa-Stübli"
These days more and more people are becoming increasingly aware of their nutrition, be it the quantity and quality or the origin of the ingredients on their plate.
That is why we have decided that "less is more". Our haute cuisine dinner at the "Kachelofa-Stübli" condenses the very best of fine dining down into just three courses. It is available from 88 Swiss francs. Scroll down for an interview with head chef Gerd Reber to find out more.
Meals at the "Kachelofa-Stübli" are genuine haute cuisine. We have been awarded 16 points by the Gault-Millau guide & are recommended by the Michelin Guide.
Gerd Reber on multitasking, confetti and compact three-course meals
Meals in the "Kachelofa-Stübli" are fine dining experiences with several taste levels. Is it really possible to reduce all that down to just three courses?
We wanted to give our diners the chance to experience the full fine dining experience without having to take on the classic mega meal.
We prefer to concentrate flavours, bring back the pleasure of eating and focus on quality not quantity.
At the same time, we also know that our diners are often busy people who don't always want to spend the whole evening eating.
They are "multitaskers" who like nothing more than to experience something else before their meal or after they have finished eating.
The progression of the meal is based on a concept. Does it not make it hard to maintain this concept if you have only three courses to put it into practice?
No, not at all. Instead of fusing two or three taste compositions, we prefer to have certain focus points. These can be perfectly incorporated into a three-course meal..
We also serve delicious bread we bake fresh every day together with a selection of spreads. The meal is preceded by hors d'ouevres and followed by an après dessert.
Are you once again a step ahead of other fine dining restaurants?
That sounds a little arrogant. I think the selection of food and drink we serve at the Waldhotel Arosa can compete with the best, from ski huts to five-star hotels.
A trend we have seen in the industry in recent years is that guests want more choice.
This is known as "confetti": one evening the guest will want a half-board evening meal, then a fine dining experience, then a Swiss cheese fondue, etc.
Each trend also has a counter-trend. We want to offer guests a streamlined alternative with the same quality they have become used to. Our new concept has lots of familiar meals while at the same time offering a few new ideas and the same outstanding service we have become famous for here at the Waldhotel Arosa.
Instead of fusing two or three taste compositions, we prefer to have certain focus points. These can be perfectly incorporated into a three-course meal.
A speciality of the "Kachelofa-Stübli"-srved all year round
Although the "Kachelofa-Stübli" is closed in summer, we continue to offer delicious boeuf châteaubriand in our hotel every Friday even during the warm months.