The effort of wasting a good Italian cookery tradition, plus the ability of pizza baking in a real wood-fired oven is performed here at least twice a day, plus the joy of an extended cooking according to the mood of the pizza-baker, structurally a wordy and lazy guy in his sixties, although clearly a pillar of the daily turnover – but the leading responsible of what may lead to a slow but certain failure of this place.
The dough is scarcely leavened and the floor is clearly inappropriate (certainly not a good quality 00 type). Yeast could be correcting the disaster, but the effects of altitude (1,800 mts) and climate (temperature and humidity) apparently have not been taken into account. Last but not least the whole is baked in a oven which operates at a temperature well lower the traditionally recommended 450°C for wood fired ovens which extends waiting time (unacceptable especially when patrons are very few) and renders the pizza a real cardboard as it cools down.
You may go for meat, but be aware that the “Engadine Restaurant Cartel”, which would require a strong anti-trust and competition authorities investigation) sets here a price of about 200 CHF (Swiss Francs), or € 176.7, or $ 207.6 to the Kilo for veal, beef and lamb. Honest thing: This is stated on the menu. Enjoy!
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