Val d'Uina - Sent, posta

If you like to wait an eternity for anything, that's the place. It not even because there is a lot of people, they just forget everything. Half of us finished before the other half got their stuff....

Sur Sent is like a suburb of Sent. We did not reserve, but were warm Y welcomed and given a nice table. four of us, , hungry. This unpretentious hotel restaurant provided the goods. service was fine and accurate, our adjustment request to the fixed menus were acepted, and the food was good, the portions generous. One diner ordered the seasonal wild menu and loved it. The roesti was excellent to. THe soups were unexciting, but ok. a nice touch at the end was a smal dessert for each of us, from the house . For a casual evening, highly recommended.. No gormet fod, but delicious anyway.

Whether after a strenuous mountain tour at the destination from the imposing **** of the val d’uina coming or coming directly to the restaurant - here we have always been kindly served with good eating for years. this time we have come back to the wild specialties, where we were always very satisfied: both brain and rehpfeffer were excellent; appetizers (excellent homemade soups) as well. here you find not the "skin cousin", but reliable chefs as they belong here. prices very moderate, good wine selection in 0.5dl bottles. tip: on preorder gives excellent fondue bourgignon e.g. with filet from the deer/reh/stone block.

We have tasted all kinds of engadin specialties; excellently prepared. the gastronomy is rustic-ish and invites you to stay. .

We like to go to the val d’uina. the service is very friendly, the atmosphere homely, eating very fine and the card very varied but nevertheless suitable: you will find local specialties, röstis and cordon blues as well as fine wild and other meat specialties. But it is very good that we should go with great hunger. I lacked, for example, an salate supplement to the rösti and a pity that there is no calanda (then gäbs also 5 points) but all in all very highly recommended.