Dear guests - Hotel Maria Sils
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Dear guests
We are delighted to welcome you to the cosy Stüva Marmoré and its
secluded summer terrace (lunchtime) for some most enjoyable and
indulgent moments. Enjoy a relaxing time in our comfortable, authentic and
original "Engadiner Arvenstube" with Swiss pine wainscoting and an old
soapstone oven or endulge yourself with a light lunch on our flower-adorned
terrace with the Engadine sun warming your heart and reflected in the plate.
Together with his colleagues Cristian Iacomella, Donato Soldarini and Mirco
Raschetti, our head-chef from Chiavenna, Alan Giuriani, aims to bring
uncomplicated, tasty, fresh, authentic, Italian-influenced cuisine to your
plate. The team in the kitchen is supported by our professional and
competent service team.
We continue to follow Konrad Adenauer’s principle of “no experiments!”
However, you may notice that Alan has intentionally introduced a hint of
Asian cuisine into a few dishes, as he worked in Thailand for many years
before finding his way to us.
We have marked the vegetarian dishes in our menu with a "V". We include
cheese in our vegetarian dishes, but not fish or seafood.
What’s more, we couldn’t resist and decided to upgrade the wine cellar
again. You will find great wines, some of which are not so well known, at
interesting prices. You’re in for a treat.
We are very pleased to have you as our guest and we wish you “bun apetit!”
HOTEL MARIA SILS
Regula & Andreas Ludwig
All prices are in CHF and include the applicable VAT
Starters Hand-cut tartare of Irish Angus beef on truffle cream with a small bouquet of salad 24 30 Carpaccio of "Carne salada del Trentino" served with a lukewarm parmesan cream 22 28 Sliced aromatic tomatoes "Cuore di bue" with burrata and basil oil (V) 18 Classic prawn cocktail with Calypso sauce 16 Warm king prawns sautéed in olive oil with garlic and chilli peppers (spicy), with bruschetta Toscana-style 22 28 Salads Medley of various seasonal salads, served with dressing of your choice (V) 12 Small green leaf salad with your choice of dressing (V) 9 Spinach salad "Mimosa" with sauteed bacon strips and crostini, choice of dressings 14 Rocket salad with "Cagiölin di Bregaglia" (soft cow's cheese), dried tomatoes and walnuts with herb vinaigrette (V) 16 Soups Double beef consommé with julienne vegetables and sherry 9 Grisons barley soup, house style 12 Cream of tomato soup with basil oil and fresh basil (V) 12
Pasta … e basta! FIDELIN – Buckwheat spaghetti from Pastificio Moro, Chiavenna The fact that buckwheat can be used to make outstanding pasta is common knowledge; you need only think of the renowned Pizzoccheri alla Valtellinese. Pastificio Moro from Chiavenna, a company well known for the superior quality of its output, has market-launched a wonderful new pasta product: FIDELIN. Try this authentic buckwheat spaghetti for yourself here at Hotel Maria! FIDELIN - Buckwheat spaghetti with venison ragout and a game cream sauce with fresh cranberries 24 30 Spaghetti mit Tomaten, Basilikum und Mozzarellaperlen (V) 16 22 Home-made ravioli with ricotta and lemon, served with fennel cream and prawns 22 28 Fresh tagliolini with sauteed porcini "Trifolati" (V) 20 26 Fresh tagliolini with minced duck and tomatoes 22 28 Pizzoccheri alla valtellinese – according to a classic recipe from Teglio in Valtellina, the home of pizzoccheri (V) 20 26 Homemade and deliciously ricotta gnocchi with dried tomatoes and smoked Scamorza-cheese from Italy (V) 20 26 Home made Capuns Sursilvans (small portion: 3 pieces, large portion: 5 pieces) 20 26 This typical and famous speciality from Grisons originally comes from the "Bündner Oberland"-region. It is made from a light "Spätzli" dough with diced vegetables and air-dried meat wrapped in Swiss chard leaves, poached in a vegetable broth with cream and served with sauteed strips of Grison cured ham. An old adage says that there are as many variations of Capuns as there are housewives in the Oberland.
Alan’s souvenirs from Asia
Please note that these dishes do not include any side dishes unless stated otherwise.
The small portions are also perfect for starters!
Asian vegetable dish à la mode du chef, Alan Giuriani (V) 22 28
Thai vegetable curry (V) 22 28
Would you like to add king prawns? One king prawn is CHF 4.--.
Please let our service staff know, how many prawns you would like.
Fish
Please note that our fish dishes do not include any side dishes.
Mediterranean-style tagliata of yellowfin tuna (200 g) with fresh
tomatoes, basil Taggiasca olives and capers, served with
excellent olive oil 42
Sils-style fillet of Arctic char with porcini mushrooms
and herbs from our garden 36
Trout au bleu with melted butter or fried à la meunière 32
Pre-order only, one day in advance
Whole Atlantic sole à la mode du chef (approx. 200g of fishfillets) 49
Arctic char from the Lake of SilsMeat Please note that our meat dishes do not include any side dishes unless stated otherwise. Veal Veal piccata Milanese 29 35 Classic Wiener schnitzel with cranberries 28 34 Sliced calf's liver with onions and Aceto Balsamico 26 32 Sliced veal loin with wild mushrooms "Val Fex" 30 36 Home-made meatloaf in gravy with mushrooms 27 33 Meatloaf made to a recipe by Restaurant Löwen, Thörigen/BE (18 pt. Gault Millau). Best served with our creamy mashed potatoes (+ CHF 7) Heuberger's legendary grilled veal bratwurst 16 Beef Tagliata of Swiss Prime Beef entrecôte "Café de Paris" 42 This French bistro classic was created in the 1930s: not in Paris but in Restaurant du Coq d’Or in Geneva. Our crispy French fries make the perfect accompaniment (+ CHF 4.--). Grilled Irish Angus beef fillet, served as you choose either plain, in a red wine sauce or with herb butter 46 Stroganoff à la Maria (mildly spicy) 42 Cubes of beef fillet with mushrooms and pickled gherkins, complemented by a mildly spicy paprika cream sauce. At Hotel Maria we serve the stroganoff without peppers! For special occasions, or just because! Classic Chateaubriand with Bearnaise sauce or green peppercorn sauce, served with a selection of vegetables and side dish of your choice (included) For 2 persons or more price per person 58
Cordon bleu … a legend The cordon bleu at Hotel Maria is legendary. Did you know that cordon bleu dates back to an honorary shipping prize – the "blue ribbon" (cordon bleu) – which was awarded at the beginning of the 20th century to the fastest passenger ship to complete the East–West passage across the Atlantic? In 1929 and 1933 the passenger ship "Bremen" won this coveted trophy. After the second record-breaking voyage, the captain tasked his Swiss head chef with creating a special dish to celebrate the day, preferably something with cheese. And this is how the dish consisting of meat, ham and cheese now known as cordon bleu came into being. All of our 11 cordon bleu options are made using top-class Swiss veal. Prices do not include side dishes or vegetables. Cordon bleu Classico 35 with ham and Alpine cheese Cordon bleu Montanara 38 with cheese, bacon, porcini mushrooms and ham Cordon bleu Toscana 37 with cheese, ham, mozzarella, tomatoes and rocket Cordon bleu Siciliana (medium spicy!) 36 with cheese, ham, bell peppers, hot peppers, onions and olives Cordon bleu Valtellinese 38 with cheese, ham, wild mushrooms, Bresaola and rocket Cordon bleu Tirolese 37 with cheese, smoked ham and dried tomatoes Cordon bleu à la fribourgeoise 36 with Fribourg Vacherin cheese, ham and leek Cordon bleu Valsassina 37 with Taleggio cheese, ham and dried apricots Cordon bleu Aglio 35 with cheese, ham, garlic, tomatoes and rocket Cordon bleu Tartufo 38 with truffle cheese, ham and pears Cordon bleu Diavolo (medium spicy!) 38 with cheese, ham, spicy salami and hot peppers
Side dishes and vegetables Side dishes and vegetables may only be ordered together with a main course. Vegetables - Italian-style leaf spinach (goes well with monkfish medallions and sole) 5 - Courgettes with fresh tomatoes 5 - Green beans 4 - Glazed carrots 4 - Broccoli with almonds 5 - Cucumber salad with dill (goes well with Wiener schnitzel!) 3 Side dishes - Crispy roesti 5 - French fries 4 - Boiled potatoes with parsley 4 - Boiled rice 4 - Tagliolini 4 - Spaghetti with tomato sauce (perfect for veal piccata) 4 - Creamy mashed potatoes 7
Desserts Sgroppino – stirred lemon sorbet with Prosecco and Vodka 11 Frullato al Braulio – stirred vanilla ice cream with Braulio 11 The renowned "Amaro Alpino" from Bormio, combined with vanilla ice cream. Lemon sorbet with Vodka 11 Apple sorbet with Calvados 11 Apricot sorbet with Abricotine 11 Williams pear sorbet with Williamine (= pear "Schnaps") 11 Affogato al caffè (vanilla ice cream with espresso and whipped cream) 11 Warm damson compote with cinnamon ice cream and whipped cream 14 Fresh fruit salad with or without Maraschino and whipped cream 11 Grand Marnier ice cream soufflé with orange salad 14 Delicious ice creams and refreshing sorbets per scoop 4 with whipped cream + 1.50 Please ask our staff for the current selection
Origin of products and allergens
Our entrepreneurial attitude is that we procure – as far as possible – all of our products from
suppliers in our valley. In doing so, we place great importance on fresh products of the very
highest quality. We are pleased to advertise indirectly for our partners.
Please inform our service staff if you suffer from a food allergy or an intolerance (gluten, lactose,
etc.). They will be happy to give you precise information about our dishes after consulting with
our head chef.
Beef Switzerland/Ireland Heuberger, St. Moritz & Dorfmetzgerei, Silvaplana
Veal Switzerland Heuberger, St. Moritz & Dorfmetzgerei, Silvaplana
Pork Switzerland Heuberger, St. Moritz & Dorfmetzgerei, Silvaplana
Cured meat Switzerland Heuberger, St. Moritz & Dorfmetzgerei, Silvaplana
Sausages Switzerland/Italy Heuberger, St. Moritz & Dorfmetzgerei, Silvaplana
Tuna North Atlantic Bianchi, Zurich & Geronimi, St. Moritz (Angel)
Sole North Atlantic Bianchi, Zurich & Geronimi, St. Moritz (trawler net)
Arctic char Switzerland Bianchi, Zurich & Geronimi, St. Moritz (square net)
Trout Switzerland/Italy Bianchi, Zurich & Geronimi, St. Moritz (aquaculture)
Prawns Asia Bianchi, Zurich & Geronimi, St. Moritz (farmed)
King prawns Asia Bianchi, Zurich & Geronimi, St. Moritz (farmed)
Fruit and vegetables Biancotti, St. Moritz
Bread and baked goods Bäckerei Allenspach, St. Moritz
Cheese and dairy products Sennerei, Pontresina, Semadeni, Vicosoprano and
Latteria Bregaglia, Vicosoprano
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