La Brezza

This elegant place dedicated to modern cuisine is part of the impressive Tschuggen Grand Hotel, which is perched at 1 800m above sea level. Marco Campanella and his team bowl diners over with considered, subtle combinations and bold flavours. The young chef's dishes are sophisticated but never ostentatious; rather, they are light and accessible. Take, for example, the meticulously crafted and pleasingly al dente ravioli filled with an intensely flavoured venison farce that has a surprising, pleasantly spicy aftertaste. This is accompanied by a venison sauce with cranberries and Valle Maggia pepper – its wonderful interplay of sweetness and acidity beautifully complements the taste of game. Of the two set menus, dubbed Inspiration and Moving Mountains, the latter is completely plant-based and reflects the latest research in the field of nutrition. The service is always friendly and professional; excellent wine list. During the summer season, Marco Campanella also cooks at the restaurant of the same name in Ascona.

• Seasonal Location Shift: La Brezza operates in two locations depending on the season; during the winter, it is at the Tschuggen Grand Hotel in Arosa, and in the summer, it moves to the Hotel Eden Roc in Ascona.
• Vegan Menu Option: The restaurant offers a vegan menu called "Moving Mountains," reflecting the latest research in nutrition.
• Chef's Dual Role: Marco Campanella, the chef behind La Brezza, is also named "Chef of the Year 2025" by GaultMillau Switzerland, highlighting his culinary achievements.

• Venison Farce: Used in ravioli, providing an intensely flavored filling with a pleasantly spicy aftertaste.
• Cranberries: Featured in the venison sauce, adding a sweet and acidic complement to the game flavors.
• Valle Maggia Pepper: Adds a unique flavor dimension to the venison sauce, enhancing the overall taste experience.

Tasting Menus

• Inspiration (6 courses): €180
• Moving Mountains (7 courses, vegan): €220

Signature Dishes

• Langoustine Tail with Roasted Notes: €45