High above the Swiss valley of Arosa, at nearly 1,800 metres, lies one of the most memorable dining experiences in the Alps. Tucked inside the elegant Waldhotel Arosa, 7050 Alpine Signature Dining offers a refined culinary journey that celebrates Alpine ingredients with a modern, creative twist.
The kitchen is led by Austrian chef Peter Reithmayr, whose tasting menu tells a story of the mountains, blending local Swiss produce with subtle international influences.
For anyone who loves thoughtful, ingredient-driven cuisine, this is a destination worth travelling for.
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A Menu Inspired by the Alps
Chef Peter Reithmayr’s menu is structured like a journey through nature, with poetic course names such as Lake & Shore, Earth, and Power of the Alps. Each dish highlights a particular ingredient or landscape from the surrounding region.
The evening began with a trio of delicate amuse-bouches that immediately set the tone. A crisp Swiss rösti with Luma beef and onion offered a rich, savoury bite, while beetroot pastrami with horseradish brought a beautiful balance of sweetness and spice. One of the most memorable bites was a playful French toast topped with pike-perch and truffle, an unexpected combination that worked perfectly.
A beautiful bread board followed, featuring house-made bread served with alpine butter, nutty brown butter, and air-dried Grisons beef, a wonderful introduction to the flavours of the region.
From Lake to Land
The first official course, Lake & Shore, highlighted local freshwater fish. Whitefish with fermented tea and fennel was a delicate and elegant dish, with bright herbal notes balancing the subtle sweetness of the fish.
The next course, Earth, explored deeper flavours with beetroot, grape and duck liver. The dish combined earthy, sweet and rich elements in a way that felt both luxurious and perfectly balanced.
One of the most visually beautiful plates of the evening was titled Silence & Luxury: salmon trout with kohlrabi and mandarin. The citrus notes lifted the dish and added freshness to the silky texture of the fish.
A Celebration of Alpine Ingredients
One of the highlights of the tasting menu was In the Circle of Elements, a dish centred around a perfectly cooked organic egg with truffle, cauliflower and einkorn. Comforting yet refined, it captured the essence of Alpine cooking, simple ingredients elevated with technique.
The menu then moved toward heartier flavours with Home & Distant Lands, featuring Thurgau apple-fed pork with alpine kimchi and poppy seed miso. This dish beautifully illustrated Chef Reithmayr’s style, blending traditional Alpine ingredients with global culinary inspiration.
Perhaps the most “mountain” dish of the evening came next. Power of the Alps showcased Appenzell herb lamb with kale, apple and walnut, a dish that felt deeply rooted in the landscape surrounding Arosa
A Fresh and Elegant Finish
As the menu moved toward dessert, the tone became lighter and more refreshing. The Dairy & Garden course combined parsley, yoghurt and sesame, creating a surprisingly fresh and herbaceous dessert.
The final sweet course, Winter & Depth, brought a comforting finish with rosehip, chocolate and brown butter, a warm and elegant combination that captured the feeling of winter in the Alps.
A selection of delicate chocolates and truffles completed the experience.
Dining at 7050: An Alpine Experience
Dining at 7050 Alpine Signature Dining is more than just a meal. It is an experience that reflects the landscape, culture and ingredients of the Alps.
From the panoramic mountain views to the thoughtful storytelling of each dish, Chef Peter Reithmayr’s menu feels both sophisticated and deeply connected to its surroundings.
For travellers visiting Arosa, or anyone exploring the Swiss Alps in search of exceptional cuisine, this restaurant offers a truly memorable culinary stop.
