7050
The Kachelofa-Stübli becomes the 7050
The former, multi-award-winning Kachelofa-Stübli now goes by the name of 7050 – and remains a place for fine dining. The values that have delighted guests for years remain the same: high quality, fine craftsmanship and a kitchen team that embraces trends without losing sight of its roots.
With the new culinary concept, we are opening our eyes even more to the diversity of Alpine flavours – from sophisticated gourmet dishes to honest, uncomplicated Alpine cuisine.
Experience the new culinary identity of the Waldhotel Arosa – clear, full of character and inspired by the Alps.
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.
A conversation with Peter Reithmayr, the new Executive Chef of the Waldhotel Arosa, about alpine sensuality, the power of simplicity, and his vision for the culinary concept “7050 – inspired by the Alps.”
Mr. Reithmayr, you are taking over the culinary direction at the Waldhotel Arosa – a house with great tradition. What does this step mean to you?
It’s a very special moment. The Waldhotel Arosa stands for genuine hospitality, for consistency, and for a culinary philosophy that has evolved continuously. To continue this story fills me with pride. My goal is to connect what has grown here with new ideas – carefully, yet with a clear signature.
What is your personal vision for the concept “7050 – inspired by the Alps”?
For me, “7050” is a statement – a declaration of altitude, clarity, and authenticity. We want to show that Alpine cuisine is much more than cheese and game. It’s diverse, light, elegant – and full of surprises. What fascinates me is creating something timeless from what nature gives us here.
How do you translate that vision onto the plate?
I want my dishes to tell stories – of the forest, of the light, of the silence of the mountains. When I walk through nature, images come to mind. In the kitchen, I transform these impressions into flavors – precise, honest, and imaginative.
You have an impressive international background. What do you bring from that experience to Arosa?
Above all, humility and openness. I’ve had the privilege of cooking in Michelin-starred and Gault&Millau-awarded restaurants, but what truly matters never changes: quality, attitude, respect for the product. The kitchen is a universal place – it connects people and cultures. That’s the energy I want to bring to Arosa.
How do you define “pleasure”?
For me, pleasure is a form of mindfulness – when you truly taste, not just eat. When you sense where something comes from, who created it, and why it tastes the way it does. It’s a dialogue between the kitchen and the guest, between the product and memory.
What role does the region of Graubünden play in your work?
A central one. I see the 150 valleys and peaks of Graubünden as a treasure chest. The variety of herbs, cheeses, meats, and grains is incredibly inspiring. I want to work closely with local producers and bring their stories to the plate. Regionality isn’t a trend – it’s a promise.
Your goal is to position the Waldhotel as a leading destination for culinary excellence. How do you plan to achieve that?
By staying true to our philosophy. We will refine the “7050” concept further, taking guests on a culinary journey that’s deeply rooted in the region yet open to the world. The Waldhotel should become a place where people rediscover the taste of the Alps – authentic, elegant, and inspiring.
How important are awards like Gault&Millau or Michelin to you?
They’re a wonderful recognition, but never the main goal. If we work with passion, precision, and conviction, the awards will come naturally. What matters most to me is that the guest feels the dedication behind every plate. That’s the true reward.
How do you experience the transition from your predecessor, Gerd Reber, who shaped the hotel’s culinary style for decades?
With great respect. Mr. Reber built a culinary legacy that deserves deep appreciation. I consider it a privilege to continue that journey. Every generation brings its own perspective – mine may be a bit more modern, lighter, and playful, but it’s always guided by the same passion.
For me, ‘7050’ is a commitment: to the height, clarity and authenticity of the Alps.
The concept of enjoyment at the Waldhotel
“7050 – inspired by the Alps” is the new culinary concept for the entire Waldhotel Arosa. It applies to all of the hotel's restaurants – from the elegant Thomas Mann & Zauberberg, to the Waldhotel Lounge, the award-winning Kachelofa-Stübli, the Stüvetta, and the in-house staff restaurant – and connects them with a common signature: authentic, contemporary Alpine cuisine with a sense of origin, craftsmanship, and innovation. “7050” stands for the altitude of Arosa, for clarity, character, and an enjoyable attitude that combines regionality, sustainability, and creativity. The aim is to bring the taste of the Alps to life in all its facets – from fine gourmet menus to uncomplicated, honest Alpine cuisine.
Frequently asked questions
With the new name “7050” we want to give our culinary concept a contemporary, regionally rooted and forward-looking identity. “7050” represents the postal code of Arosa – a strong symbol of local character, alpine values and authenticity.
“7050” reflects the essence of Arosa: alpine nature, high-quality cuisine and genuine hospitality. The name is clear, modern and memorable – perfectly aligned with our ambition to position the restaurant in a fresh, high-end and contemporary culinary direction.
Yes – in the best possible way. Under “7050” we offer an Alpine Signature Dining experience that combines regional products, modern techniques and creative alpine inspiration.
The concept was developed together with our top chef Peter Reithmayr, renowned for his precision, his love for exceptional ingredients and his ability to elevate alpine classics to a new level.
Beloved classics remain – but refined, reinterpreted and presented with modern lightness.
Yes. The cosy, warm and alpine atmosphere remains an integral part of the experience. It will, however, be carefully evolved to create a harmonious setting for the new signature dining concept – authentic, contemporary and welcoming.
The renaming is part of our strategic development and coincides with our culinary repositioning. With the new concept and the culinary signature of Peter Reithmayr, now is the ideal moment to give the restaurant a clear, modern and distinctive profile.
For our valued regular guests, the essence of the restaurant remains unchanged: warmth, quality and an alpine spirit.
With the new positioning as “7050”, you can expect a culinary upgrade that preserves tradition while embracing innovation – driven by a kitchen team that interprets alpine cuisine at the highest level.
No. The established team remains and continues to be led by Peter Reithmayr, one of Austria’s most distinguished chefs. His culinary signature shapes the new direction and ensures the highest standards.
The opening hours have been slightly adjusted: the 7050 will now be closed from Monday to Wednesday – from Thursday to Sunday, the restaurant is open as usual.
Pricing remains aligned with the quality standards of Alpine Signature Dining – transparent, fair and clearly defined.
The focus remains on product quality, craftsmanship and the overall experience.
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