Restaurant Guarda

Ustaria Crusch Alba

Dorf Guarda im Sommer
We do not want to move mountains and we can not, but we bring a little bit of it to your plate. Experience Bündner cuisine as a mirror of our landscape - versatile, mysterious, yet simple, but not simple. Whether behind the stove or on an open fire, whether four kinds of polenta or Grisons meat specialties - a few, but selected ingredients, lovingly arranged, form a tongue poem. Eat the attention to detail - enjoy palatal poetry.

Description

As if the handsome Guarda did not trigger enough nostalgic feelings, the Lower Engadin mountain village is also the home of a restaurant where time seems to have passed by without a trace. No less calm, carefully and invitingly the interior. A lot of wood, a big fireplace and on the wall a picture of a dragon standing protectively over the dining room. 

Extras 

Vegetarian selection, lactose-free selection 

Opening hours, prices and all further information: 

www.cruschalbaguarda.ch

Prices

pricing and more information

Opening hours

The restaurant will open on June 11, 2021.

Regular opening hours and further information can be found under cruschalba-guarda.ch/Infuormaziuns

Directions

Public Transport

  • With the Rhaetian Railway (from Chur, Prättigau or Upper Engadine) hourly to Guarda (train station)
  • Several daily PostBus connection from Guarda, staziun to Guarda, cumün

Directions

  • From the north: via Landquart – Klosters by car transport through the Vereina tunnel (Selfranga - Sagliains) or over the Flüela Pass into the Lower Engadine on H27
  • From the east: via Landeck / Austria in the direction of St. Moritz on H27
  • From the south: via Reschenpass (Nauders-Martina) or Ofenpass (Val Müstair-Zernez) on H27
  • Guarda can be reached from the Engadinerstrasse H27 near Giarsun in a five-minute drive

Parken

  • Paid parking available at the entrance to the village

Map

Responsible for this content Tourism Engadin Scuol Samnaun Val Müstair AG.
This content has been translated automatically.

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