The Chesa Grischuna is also known for its gourmet restaurant under the Austrian-born chef Ronald Fressner, who was awarded 14 Gault Millau points for his cuisine, making it one of the highest-rated restaurants in all of Prättigau. Fressner and his kitchen team produce everything from scratch, from the sauces and soups to the pasta. According to him, «it is important for us to live regionality and to work together with producers from the region.»
Hans Guler, who came from a family of mountain guides, opened the Chesa Grischuna hotel and restaurant in Klosters-Serneus in 1938. He had commissioned the then very well-known Zurich architect Hermann Schneider, who also designed the Chesa Veglia in St. Moritz, to build the house. From the tableware to the tablecloths to the furniture, everything was designed by him and is still original today.
