Opening Hours
Summer 26: 11 June 2026 – 1 November 2026
Winter 26: 11 December 2026 – 29 March 2027
Summer 27: 11 June 2027 – 17 October 2027
Dinner in the restaurant: 6.30pm – 9.30pm
Lunch in the bar: 12pm – 3.30pm
Chesa Marchetta offers a small, seasonal menu that channels Northern Italian and Swiss mountain traditions with a variety of daily changing specials. We work with the best local producers in the Engadin and neighbouring valleys from Val Bregaglia to Val Poschiavo to produce uncomplicated, traditional home cooked dishes.
The restaurant is open daily for breakfast for guests, and for dinner for both guests and non-residents. A light lunch menu is available upstairs in the bar and in the garden.
Enjoy our Game Tasting Menu from 15th September – 31 October. For the ultimate experience with a special guest, our butcher Branchi, and exclusive ibex dishes join our St. Hubertus Game Dinner on 22nd October.
All menus are samples.
Served in the restaurant
Aperitivo
Goat’s cheese & pollen bruschettine
9
Polenta fritta, fondue
9
Lard & chestnut honey focaccia
10
Valposchiavo lamb salamino
11
Pork & veal meatballs
12
Slinzega
12
Starters
Beetroot, berry & caramelised walnut salad
22
Charcoal veal tongue, salsa tonnata
28
Valposchiavo calf tartare
28
Smoked trout croquette, potato, leeks & fondue
25
Main courses
Gnocchi, Val Fex milk, alpine brown butter, aged ricotta, hazelnuts
37
Pappardelle, chamois ragù, juniper
42
Charcoal salmerino, borlotti salad
50
Chamomile lamb leg, goat’s curd, pickled baby artichokes
52
Side orders
Green leaves, radish & onion
14
Mashed potatoes
12
Wilted spinach
12
DESSERTS
Selection of cheeses, onion and fruit marmalade, honey & nuts
17 | 24 | 32
Grappa panna cotta, strawberry grapes
18
Ricotta cheesecake, plums
19
Chocolate budino
20
Val Fex milk gelato, toppings
22
BOOK TICKETS
22 October 2026
Aperitif
Venison Salami
Fried polenta, roe deer liver
Starter
Venison tartare, chanterelle
First Course
Pappardelle, Ibex ragout, juniper, aged Cagiol
Main Course
Roe deer saddle & Ibex sausage, blueberries
Side
Charcoal Hispi cabbage, walnuts
Sweet
Val Fex milk ice cream, brutti ma buoni biscuits, chocolate
Served in the restaurant
Available 15 September - 31 October
120 pp
Aperitif
Venison Salami
Fried polenta, roe deer liver
Starter
Venison tartare, chanterelle
First Course
Pappardelle, chamois ragù, juniper
Main Course
Roe deer saddle & sausage, blueberries
Sweet
Val Fex milk ice cream, brutti ma buoni biscuits, chocolate
Served upstairs in the bar and in the garden
Lunch
Autumn giardiniera
16
Green leaves, formaggella, celery & barley salad
22
Sweet & sour trout, pine nuts, raisins
22
Brisaola, pickled baby artichokes
22
Goat’s cheese & salsa verde sandwich
20
Alpine butter, beef & pork salami sandwich
23
Borlotti bean soup
18
Homemade fusilli, ceps, aged Cagiöl
28
Valposchiavo veal sausage, mushroom sauce
30
Pork & veal meatballs
30
Green leaves, radish & onion
14
Fries, dried mushroom & Alpine herb salt
11
Wilted spinach
12
Sweet
Hazelnut cake, Swiss chocolate sauce
13
Val Fex milk gelato
15
Budino al cioccolato
20
Ricotta cheesecake, plums
19
