Cordial Beinvegni at the Restaurant LA CLAV
Vegan millet capuns – this is the latest creation of the Hotel Adula chef Thomas Huber. Thomas Huber has conjured up a completely new food concept for the winter season 2020/2021 for the restaurant La Clav. La Clav is reinventing itself and yet much remains the same: Although the restaurant now positions itself as vegan/vegetarian, the well-known classics from the former Bündnerstube are still on the menu. Just like vegan capuns, vegetarian Flimser hemp pizokel or a pumpkin and chestnut goulash. And the ingredients still come from the region. In addition to the creative dishes, it’s also worth taking a look at the ceiling of the La Clav restaurant. This original work of art, which is on the ceiling, was painted many decades ago by the artist Alois Carigiet. He is also better known as the creator of the Schellenursli.
Daily from 12.00 to 14.00 and 18.00 to 22.00