Opening in december 2026

Restaurant Arva – our philosophy

Arva stands for a cuisine that knows where it comes from – and which translates this heritage into a minimalist, clear culinary style. From our own garden, from Switzerland, and from direct relationships with producers whom we know and trust. Everything that grows is used in its entirety. Whatever is in season finds its way onto the plate. Anything that cannot be accounted for does not make it into our kitchen or onto your plate.

The menu changes when it makes sense to do so. Sometimes two dishes at once, because a producer has supplied something special. Sometimes one less product, because its season is over. This keeps food waste to a minimum. And keeps the kitchen at Restaurant Arva vibrant.

Restaurant Arva will open its doors in december 2026. We’ll announce the exact date as soon as it’s confirmed. We’re already taking bookings for parties, weddings and special occasions – please get in touch.

What inspires us: cuisine that stays true to its roots.

And she knows exactly what’s growing right now in the gardens of our local producers. Fresh, authentic, and addictive.

What the Alpine region – from Switzerland through Austria to South Tyrol – has to offer when you look closely. No folklore. No classic fine dining. Instead, culinary craftsmanship, interpreted in a modern and purist way.

Vegetables play a central role – but not the only one. Fish and meat have their place, used thoughtfully and sparingly. Not just the prime cuts. Much of what the animal provides is incorporated into Arva’s cuisine – with respect and craftsmanship.

What you find on your plate can be explained: where it comes from, how it was prepared, why it’s there now. That’s not a message. That’s just how we work.

Restaurant Arva Team

Minimalist. Purist. Precise. That is our belief.

We ferment, pickle, smoke and dry – techniques that originated in the North and have found their own distinct expression here in Switzerland. Techniques that take time and allow a product to become the best it can be. No ready-made products. No strange spices. And the rest of the world? It naturally has its place too – but a small one, provided the products are fairly traded.

Vegetables play a central role for us. Not as a side dish, but as the centrepiece. They are seasonal and used in their entirety – from leaf to root. Meat and fish are served sparingly and with care.