Chef plating paccheri with ragout in a dark, cinematic atmosphere
Pitschna Scena · The Cuisine

The Cuisine

A creative fusion of Italian cooking and Grisons classics — always freshly prepared, always with character.

At the stove

Italian lightness,
Grisons character

Head chef Giuseppe Marrancone and his team pair Mediterranean craftsmanship with the treasures of the region: Swiss meat, cheese from the Pontresina alpine dairy and produce from local growers and makers — brought to the plate with a wink.

Beef entrecote on a hot stone with fries and herb butter
The Leading Roles

Dishes with a
grand entrance

Three tastes from the stage, photographed fresh from our kitchen — you will find the full cast on the menu.

Pitschna Cheese Burger with rösti cubes and house sauce, photographed from above
I

Pitschna Cheese Burger

Swiss Angus beef, cheddar, bacon, onion jam, rösti fries.

Beef entrecôte on a hot stone with French fries and herb butter
II

Beef entrecôte

Served on the hot stone — baked potato, sour cream, piquant sauce.

Glazed spare ribs with BBQ sauce and sweet potato fries
III

Glazed spare ribs

BBQ sauce, sweet potato fries.

On the menu

House specialities

  • Pitschna Cheese Burger Swiss Angus beef, cheddar, rösti fries.
  • Beef entrecôte Porcini mushrooms, baked potato, piquant sauce.
  • Beef tartare Aioli-mustard sauce — celebrated by our guests.
  • Capuns Grisons speciality, vegetarian & much loved.
  • Älplermagronen Potatoes, cheese, crispy onions, apple sauce.
  • Saratz chocolate cake Nona Nora Saratz's secret recipe.

Plus a daily changing lunch menu (Mon – Sun) and a wine list focused on Grisons & Italy.

View the full menu
Softly rendered mountain panorama of the Roseg Valley in summer
Curtain up

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in the stalls?

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