Inhalt
Detailed programme Hotel Landgasthof Staila
![Puschlaver-Pizökeln](/sites/engadin/files/styles/hero_detailpage_small_2x/public/2024-07/42_hotel-staila_q1a9017.jpg?h=41f55a5b)
The Hotel Landgasthof Staila in Fuldera offers a weekly menu during the gourmet week. The Hotel Staila also cooks regional dishes outside of the gourmet week. Let yourself be inspired by the creativity of the kitchen.
Week menu | |
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Dumpling soup from Val Müstair | Dumpling bread from Meier Beck, eggs from the Bain Bun farm or from Bio Ei Lü and organic milk from Chascharia Val Müstair. |
*** | |
Boiled sausage from Münstertal deer and buckwheat pizokel | Meat from local hunters, pizokel with buckwheat flour from Molino & Pastificio Val Poschiavo, sage from our own garden and potatoes from producer Jon Jachen Flura. |
*** | |
Honey ice cream parfait with blossom honey from Val Müstair | Honey from various honey producers in the valley, eggs from the Bain Bun farm or from Bio Ei Lü and organic cream from Chascharia Val Müstair. |
*** |
Week menu | Dumpling soup from Val Müstair | *** | Boiled sausage from Münstertal deer and buckwheat pizokel | *** | Honey ice cream parfait with blossom honey from Val Müstair | *** |
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| Dumpling bread from Meier Beck, eggs from the Bain Bun farm or from Bio Ei Lü and organic milk from Chascharia Val Müstair. | Meat from local hunters, pizokel with buckwheat flour from Molino & Pastificio Val Poschiavo, sage from our own garden and potatoes from producer Jon Jachen Flura. | Honey from various honey producers in the valley, eggs from the Bain Bun farm or from Bio Ei Lü and organic cream from Chascharia Val Müstair. |