Wir waren ganz am Ende der Saison in der Villa Maria und wurden sehr freundlich begrüsst in diesem gemütliche Restaurant, das die Sammelleidschaft des Gastgebers für Engel und andere Dinge (siehe Hoteleigene Brockistube vor dem Haus) nicht verleugnen kann. Wir hatten als Vorspeisen Suppen, die alle drei ausgezeichnet waren, ganz besonders die Pilzsuppe. Dann gab es Rehrücken zur Hauptspeise, frisch zubereitet vom Chef und attraktiv präsentiert. Es war eine ganz klassische Zubereitung, zart und untadelig. Da pro Person zwei gut gefüllte Teller serviert worden hat es dann für ein Dessert keinen Platz mehr gehabt, wohl aber für ein oder zwei Gläschen mit dem Gastgeber bei einem interessanten Ge...
Having been in Switzerland for nine days, my wife was longing for Raclette, but to our surprise it is increasingly hard to find in the Engadin. Villa Maria, in the tiny village of Vulpera in the Unter-Engadin, was recommended to us by the owner of a near-by hotel that where we were staying and we were not disappointed. The Raclette was prepared by the charming owner of the hotel who sources the Raclette cheese from a favoured supplier in the Valais. It is served in the traditional manor with small boiled potatoes, gherkins and white onions and was absolutely delicious and a perfect lunchtime reward after a mountain hike.
Had a delicious and satisfying dinner here of salad, raclette and local wine. Eric, the host (and chef) is a wonderful character, with a hearty laugh, a lot of stories and great taste in food. The food was perfectly prepared, and the amuse bouche of goose liver pate was the best I've eaten. The atmosphere is delightfully kitschy, with low ceilings, warm woods and swarms of little angel figurines collected on his travels or sent in by admirers crammed into every nook and cranny. Not to mention the odd Santa Claus playing the accordion. A little gem of an authentic swiss mountain restaurant.
Villa Maria is a restaurant in the small village of Vulpera, closed to Scoul. The restaurant is very nice (so lovely decoration with a lot of angels and warm atmosphere), quiet and comfortable. The staff don’t speak a goos english but they was always very kind and they tried to speak a litte Italian to explain the dishes.The food was delicious. The presentation of the dishes is also very nice.We order a mixed salad to start and a main dish (Wiener Schnitzel and fillet).Expensive for Italian standard not for swiss.Sorry if my English is not perfect but I am not English mother tongue.
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We had an excellent lunch (wife and I, plus our 3 kids aged 8 through 15). We had 3 kid menues (Schnitzel and fries, plus ice cream), my wife and I had a seasonal dish (game), and it was all excellent. My son even said the fries were the best he ever had. Granted we only had water, 1 coffee and no desert for the adults, we only spent 160 francs. It is a bit more than half what I would expect to pay in a similar place somewhere else in Switzerland. Great, lovely service by the owner, Erich, in a very pleasant atmosphere.
Der Chef ist ein Golfer, dies ist anhand der Trophäen im Restaurant nicht zu übersehen. Auch Fotos von Promis, Club-Wimpel, Engel und Sprüche zieren die Wände. Zu essen gibt es genügend, jeweils ein Empfehlungsmenü vom Chef und eine kleine, feine Karte. Herr und Frau Jäger sind sehr gastfreundlich!
For elderly people who do not eat very much and or for those with a sedentary life style the likelihood of getting too many calories at dinner may prevent them form enjoying the full offerings at breakfast. Remedy is to take long walks in the delightful countryside.
Der Spitzenkoch und Hoteldirektor Erich Jaeger kocht für Sie persönlich. Frische Produkte aus der Umgebung und dem eigenen Biogarten. Ganz speziell ist das Bündner Gourmet-Menu
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