Scalottas - Terroir

Since 2007 at the same Alpine pass

The plates stay small so the ingredient can stay legible. Hansjörg Ladurner, Chef at Scalottas - Terroir in Lenzerheide, has held this kitchen since 2007, shaping a service that asks regional produce to carry the argument. His tenure gives the room its discipline: one post, one address, and a steady alignment with the Graubünden season rather than a chase for novelty.

Ladurner’s known signature dishes read like a map kept close to the bench: Süsskartoffel-Tortelloni, Zander aus dem Lago Maggiore, Heidner Kalb, Sufner Yak, Süsse Rande. The titles do not lean on ornament. They name the material and trust the kitchen to frame it. His public record here is equally spare, a head chef role at Restaurant Scalottas Terroir from 2007 to the present, with the Michelin Green Star in 2021 attached to this work. No mentor or earlier apprenticeship is stated by the house, so the lineage that can be named is the visible one: duration at the pass, repetition through the seasons, and the responsibility of keeping a regional kitchen precise over time.

Small plates built around named ground

The menu works without the fixed grammar of starters and mains. Guests compose a meal from appetizer-sized plates, often moving through several dishes and dessert, which lets the kitchen keep each preparation close to a single product or place. The method suits a terroir restaurant better than a grand procession would. It gives the hand room to adjust as the farms, dairies, lake fish, roots, herbs, and Alpine animals change their condition.

The kitchen’s stated discipline is regional and natural sourcing from producers personally known to the team. That is a practical structure, not a decorative claim: a plate can begin with egg on stinging-nettle salad, or with hay soup, and still sit inside a broader Mediterranean-Alpine language. The wine program follows the same scale, with Graubünden wines used to meet the small plates rather than overwhelm them. In 2026, Ladurner is scheduled to cook a 6-gang menu with Dominique Schrotter and Paul Berberich, paired with Graubünden wines, a useful glimpse of how this kitchen places itself among neighboring Alpine hands.

Pine, quiet, and the pace of the room

The room is a traditional Alpine Stübli, paneled in pine, warm without being theatrical. Tables sit far enough apart for low voices. The scale matters because the food is built for attention: a guest can follow the nettle, the hay, the yak, the lake fish, without the room pressing too hard around the plate. Service has the relaxed formality of a house that knows its producers and expects questions about them.

Scalottas - Terroir sits within Hotel Schweizerhof Lenzerheide, whose building dates to 1911 and later passed to the Züllig family in 2001. The restaurant’s present shape was opened around summer 2014 as one of two distinct Scalottas addresses in the property, this one held to the terroir brief rather than the meat and cheese focus of its sibling. The close attention now is on Ladurner’s next shared table, the 2026 6-gang menu with Graubünden wines.