Vivanda
Brail, Switzerland
⭐1 Star
The Experience
From Michelin Guide
Life is good at Vivanda! You will catch a glimpse of the open kitchen as you make your way into the restaurant, which boasts views of the national park and the garden. The chic design features modern lines and warm wood – the Cadonau family has its own woodwork workshop, hence the hotel name (IN LAIN means made of wood). The affinity for the region makes itself felt in both the decor and the modern cuisine, which is based on local produce and presented in the form of a surprise tasting menu. Chef-patron Dario Cadonau works with dedication and his own unique style to showcase excellent ingredients in combinations such as aged venison with a silky parsnip cream, parsnip ragout and red cabbage puree. He and the kitchen team also get involved in serving the food. There's a wonderful assortment of cheeses – head to the ripening cellar to choose yours!
Unique Things
From Visitor Experiences
Integration of Woodwork Craftsmanship in Design
Vivanda's chic interior design features modern lines combined with warm wood elements, reflecting the Cadonau family's own woodwork workshop. The hotel name "IN LAIN" literally means "made of wood," showcasing a unique blend of culinary and artisanal heritage in the restaurant's ambiance.Surprise Tasting Menu Based on Local Alpine Produce
The restaurant offers a surprise tasting menu that highlights local ingredients from the Alpine region, creatively combined by Chef-patron Dario Cadonau. This approach emphasizes regional affinity and seasonal freshness, making each visit a unique culinary experience.Interactive Service Including Cheese Selection from a Ripening Cellar
Beyond the kitchen, the team actively participates in serving guests, including offering a distinctive experience where diners can visit the ripening cellar to personally select from an assortment of cheeses, adding an unconventional and personalized touch to the meal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Vivanda in Brazil likely reflect key elements of traditional Brazilian cuisine, which the restaurant is known to elevate. Based on Brazilian culinary highlights and typical ingredients used in celebrated dishes, the key ingredients include:
Black beans: Central to Brazil's national dish, feijoada, black beans are slow-cooked with various pork cuts to create a rich, hearty stew. This ingredient is significant for its deep flavor and cultural importance.
Cassava (manioc) flour: Used in farofa, a toasted cassava flour side dish, and in sauces like tucupi (extracted from wild manioc root), cassava flour is a staple that adds texture and traditional flavor to many dishes.
Pork cuts: Various cuts of pork, including offal like trotters and ears, are integral to feijoada and other regional dishes, providing savory depth and authenticity.
Cachaça: Brazil's native sugarcane liquor, used in cocktails like the caipirinha, cachaça is a signature ingredient that represents Brazilian beverage culture and is often featured in fine dining experiences.
Pequi and Jambu leaves: Native Amazonian ingredients used in regional specialties like pato no tucupi (duck in tucupi sauce with jambu leaves), adding unique flavors and textures that highlight Brazil's biodiversity.
These ingredients are often used in signature dishes at Vivanda to showcase Brazilian culinary heritage with a refined, contemporary approach. For example, feijoada might be reinterpreted with premium cuts and modern plating, while tucupi and jambu bring Amazonian flavors to the fine dining table.
Summary Table:
| Ingredient | Significance/Use |
|---|---|
| Black beans | Base of feijoada, Brazil's national stew |
| Cassava flour | Used in farofa and tucupi sauce, adds texture |
| Pork cuts | Provide savory depth in traditional stews |
| Cachaça | Key in cocktails like caipirinha, Brazilian spirit |
| Pequi & Jambu | Amazonian flavors in regional dishes like pato no tucupi |
This selection reflects both the cultural roots and the elevated culinary techniques likely celebrated at Vivanda.
Menu & Pricing
Current Offerings & Prices
Vivanda Menu Summary
Tasting Menu
- 8 Courses (price not specified)
A La Carte
- Blue Lobster: €95
Other Options
- Cheeses: selection available in the ripening cellar