Talvo

Steeped in tradition, Talvo has entered a new era. After a good innings at this enchanting Engadine farmhouse, which dates from 1658, Martin Dalsass has passed the torch to his long-standing colleagues: Kevin Fernandez now runs the kitchen and Lisa Carlevero presides front of house. In his Mediterranean creations, the chef – of Spanish descent – maintains the pure essence of his mentor's cuisine while subtly incorporating his own signature style. The quality of the ingredients is second to none. Diners can look forward to cordial and professional service in an elegant, cosy setting. Some of the tables are up on a mezzanine – for a romantic dinner, there are two tables for two on the secluded Balkönli.

• Set in an Engadine farmhouse dating to 1658
• Two-table ‘Balkönli’ nook for secluded two-person seating
• Dedicated caviar menu alongside the main menu

Signature Ingredients

• Imperial caviar
• Black Cod Glacier 51
• Blue lobster
• Wagyu beef
• Asparagus and morels
• Wild duck

Menu Summary

A March 2026 menu built around a full tasting sequence and a la carte options, with an optional imperial caviar add-on. Menu complete: CHF 215, vegetarian without meat or fish: CHF 185. Imperial caviar (10g): +CHF 62. Cheese trolley: +CHF 15 to 30. Examples from the menu: veal tartare with tonnato, onion and potato with caviar, wild hare ravioli with green asparagus, Black Cod Glacier 51 with peas and coconut lime chili sauce, wild duck with shiitake and caraway jus, rhubarb with litchi sorbet and hazelnut. A la carte highlights include Umbertino’s Egg with 20g caviar (CHF 98), blue lobster (CHF 78), halibut with beurre blanc (CHF 72), Wagyu fillet (CHF 92 for 150g, CHF 136 for 200g), plus a caviar menu listed separately.