Opening in autumn 2026

Restaurant Arva - Our Philosophy

Arva stands for a cuisine that knows where it comes from. From our own garden, from Switzerland and from direct relationships with producers we know and trust. Everything that grows is used in its entirety. Whatever is in season finds its way onto your plate. Anything that can't be explained doesn't find its way 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 dish, because its season is over. This keeps food waste to a minimum. And keeps the kitchen at Restaurant Arva vibrant.

Restaurant Arva opens its doors in autumn 2026. We'll announce the exact date as soon as it's confirmed. We're already taking bookings for parties, weddings and special occasions – 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 philosophy.

We ferment, pickle, smoke and dry. Techniques that take time. Techniques that allow a product to become what it's meant to be. No ready-made products. No strange spices. And the wider world? It naturally has its place too – but a small one, provided the produce is fairly traded.

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