The story
At Scalottas Terroir in Lenzerheide, Chef Hansjörg Ladurner built a culinary practice around direct relationships with Graubünden producers and his own cultivated plots. He grows barley, potatoes, and field beans using traditional three-field rotation, establishing a reliable foundation for his alpine cuisine. His commitment to traceable, sustainable cooking earned him a Michelin Green Star in 2021 and recognition as Cook of the Year in 2024. This terroir approach means every ingredient arrives with a known farm and harvest date, shaping menus that shift with the seasons.
Guests assemble their own menus by selecting individual plates rather than following fixed courses. The kitchen prepares aged beef carpaccio with candied garlic and homemade grissini alongside fermented cranberries and apple ginger gel. Lake zander arrives smoked over chestnut shells, served with horseradish ice and saffron bread. A vegetable focused finale often features beetroot mousse paired with peach sorbet and yogurt foam.
The property traces its roots to 1911 when the Bergamin family established a guesthouse on the mountain slope. Decades of family management eventually brought the operation under the Hotel Schweizerhof umbrella in 2001. Today diners choose between a refined main hall and the timber-framed Bündnerstube for a more rustic setting. Wooden surfaces and soft lighting keep the space grounded while highlighting the regional character of the Swiss cooking.
Recognition
Ambience
Details
History
For dining, Lucerners often went to the Schweizerhof. Primarily for the funeral repast following a memorial service at the nearby Hofkirche. Now you can also visit for other occasions: The Vico has opened, in a prime location and with a pleasant design. A "lifestyle brasserie" is promised, and you do get brasserie dishes: Sole for two, Chateaubriand for two, Entrecôte Café de Paris, and Wiener Schnitzel. The Schweizerhof owners, the Hauser family, are not born foodies. But at least they allowed their new director, Roman Omlin, to bring the project to life. With great fanfare, radio spots, and posters. So, straight into the venerable city hotel. The first impression is good. We receive a triangular-cut, truffled house pâté, surprisingly juicy, served with Banyuls jelly, a small salad, and Cumberland sauce. Other starters from the brasserie repertoire: Caesar salad, os à moelle (baked marrow bone), more tartare than we care for (five variations on one plate) – and, pleasantly, a modern touch as well: "Ceviche du Gothard," zander in a verjus-buttermilk jus with coriander and peperoncini. For the main course, the Coq au vin³ piques our imagination, even though the service warns us: "A modern interpretation." We get the thigh wonderfully old-school, with bacon and a rich sauce. The breast transforms into a crispy praline, accompanied by a rather dry chicken smashburger. The "modern interpretation" is already history; Lucerne guests prefer things classic. We enjoy bouillabaisse and were not disappointed. Lobster, turbot, scallops, shrimp, and mussels floated in the broth. A noble fish soup without any rough edges, rather of the well-behaved sort. The wine selection is pleasing. The Château Phélan Ségur 2021 was available by the glass from a jeroboam (3-liter bottle).
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