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Discover all our Chefs
Relais & Châteaux Chef

Dario Cadonau

Chef - Relais & Châteaux

Dario Cadonau
Restaurant La Stüvetta (à la carte)
Member Relais & Châteaux from 2013
Crusch Plantaun 217
7527 Brail
Switzerland
Gourmetrestaurant VIVANDA
Member Relais & Châteaux from 2013
Crusch Plantaun 217
7527 Brail
Switzerland
Restaurant Käserei
Member Relais & Châteaux from 2013
Crusch Plantaun 217
7527 Brail
Switzerland

HOTEL

In Lain Hotel Cadonau



RESTAURANT

Restaurant La Stüvetta (à la carte)

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RESTAURANT

Gourmetrestaurant VIVANDA

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RESTAURANT

Restaurant Käserei

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Story of a Chef

Tell us about the ingredient that inspires you the most.

My favorite is Engadine cheese. We make our own at In Lain Hotel Cadonau, using the traditional methods. It’s made with raw milk from cows raised in the valley, sometimes with added flavorings: saffron, truffle or possibly hay flowers. Our diners can choose which kind they prefer in our old stone-vaulted cellar — a nice memory to take home after their stay.

 

What is your Chef’s secret to preparing your star ingredient?

I think the best accompaniment for our cheese is a truffle-flavored honey and a glass of good red wine.

 

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