Food & Dining in Davos Klosters

Davos Klosters sits in the canton of Graubünden (Grisons), Switzerland's largest and most linguistically diverse canton, and this geography shapes the plate in direct ways. At elevations between roughly 1,200 and 1,600 metres in the valley, with alpine pastures rising far higher, the local food tradition is rooted in preservation, heartiness, and mountain self-sufficiency. Dairy cattle graze the high meadows in summer, producing milk that becomes butter, cream, and aged mountain cheeses. Short growing seasons mean that curing, drying, and fermenting have always mattered here — nowhere more visibly than in Bündnerfleisch, the region's celebrated air-dried beef that has been made in Graubünden for centuries.

The culinary identity of the region carries three languages — German, Romansh, and Italian — each leaving traces on the menu. Capuns, pasta rolls wrapped in chard leaves and simmered in cream, reflect an almost Italian sensibility filtered through alpine ingredients. Maluns, a slow-fried mixture of grated raw potato and flour finished in butter, is resolutely local in a way that has no obvious parallel elsewhere in Switzerland. The Bündner Nusstorte, a short-pastry tart filled with caramelised walnuts, is produced across the region and has become one of the most recognised edible symbols of Graubünden as a whole.

In practice, dining in Davos and Klosters spans a broad range. Davos Platz, as the larger settlement, supports everything from no-frills pizzerias to more polished Swiss-style brasseries and international kitchens. Klosters, smaller and with a well-established reputation as a quiet, upscale mountain village, has a concentrated dining scene where traditional alpine restaurants sit alongside a handful of more refined establishments. Mountain huts (Bergrestaurants) on the ski slopes and summer hiking trails form a distinct and important part of the food experience here — they serve hot meals at altitude and are a standard, culturally embedded part of a day on the mountain rather than a novelty.

Davos Klosters is not a street food destination in the urban sense. There are no permanent street stalls or food markets of the kind found in large cities. Quick, informal eating exists but takes a different form here.

What to look for:

• Bakeries (Bäckerei) are the practical equivalent of grab-and-go food. Most open early and sell fresh bread rolls (Brötchen), croissants, filled rolls, and slices of regional tart including Bündner Nusstorte. These are a reliable, good-value option for a quick breakfast or snack.
• Mountain hut counters often sell takeaway items — a cup of soup, a Bratwurst from a pan, or a hot drink — which you can eat outside on a bench or terrace. This is a normal and enjoyable part of a day on the slopes or trails.
• Supermarkets (Migros and Coop are the main Swiss chains) carry ready-to-eat items including sandwiches, sushi packs, salads, and warm snacks near the deli counters. These are a practical budget option.
• In peak season, occasional pop-up food stands may appear at event areas or near lift stations; these are informal and seasonal.

A practical note: Food safety standards in Switzerland are high and consistently enforced. Eating from any established bakery, hut, or supermarket carries no meaningful risk. Tap water from public fountains is safe throughout the country.

Breakfast is typically served from around 07:00 to 10:00 in hotels and cafés. Swiss breakfasts tend to be substantial — bread, cold cuts, cheese, butter, jam, and a hot drink. Müesli (a Swiss invention, associated with the wider region) is a common option. Many hotels serve buffet breakfasts included with accommodation.

Lunch is taken seriously in the alpine context. Mountain huts serve lunches from roughly 11:30 to 14:00, and this midday meal on the slopes or trail is culturally embedded rather than optional. Valley restaurants typically serve lunch from 12:00 to 14:00, and a daily lunch special (Tagesmenü) — usually a soup plus a main — offers good value at many mid-range restaurants.

Dinner begins around 18:30 and most restaurants stop taking orders by 21:00 to 21:30. Very late dining is not part of local custom. Kitchens in smaller restaurants may close earlier on quiet weeknights outside peak season.

Reservations are genuinely recommended for dinner at any named or well-regarded restaurant during the ski season (December through March) and the summer hiking season (July through August). Klosters restaurants in particular can fill quickly given the village's size. Outside peak season, same-day reservations are usually manageable, but calling ahead remains courteous and practical.

Vegetarian travelers will find reasonable options in Davos Klosters, particularly at mid-range and upscale restaurants. Several traditional dishes are naturally meat-free: Rösti, cheese fondue, raclette, and Maluns (though confirm that no meat stock is used in preparation) can anchor a vegetarian meal. Bakeries and supermarkets offer additional fallback options.

Vegan dining is more limited. Swiss alpine cuisine leans heavily on dairy — butter, cream, and cheese appear in many dishes including some that may appear plant-based at first glance. That said, awareness of plant-based preferences has grown in Swiss restaurants generally, and Davos, as an internationally visited resort, is somewhat more attuned to dietary diversity than a purely rural alpine village would be. It is worth scanning menus carefully and asking staff directly.

Ingredients to watch: Cream sauces are extremely common. Capuns contain dairy and often dried meat. Bündner Gerstensuppe (barley soup) typically contains pork. Even simple vegetable side dishes may be finished with butter. When in doubt, the phrase below will be useful. Migros and Coop supermarkets stock a reasonable selection of plant-based products for self-catering.

Swiss law requires that service charges be included in all restaurant prices, so there is no structural obligation to tip. What is customary — and appreciated — is rounding up the bill when paying. For example, if a meal comes to CHF 43, leaving CHF 45 or CHF 50 is a natural gesture. Leaving exact change is perfectly acceptable and not considered rude.

For exceptional service at an upscale restaurant, leaving an additional 5–10% is a generous and welcome acknowledgment, but it is entirely discretionary. There is no social pressure to tip at any set percentage, and the American or British convention of a mandatory 15–20% gratuity does not apply here. At mountain huts and casual cafés, small rounding up — or nothing at all — is entirely normal.

Food safety standards in Switzerland are among the highest in Europe and are rigorously enforced. Travelers do not need to take special precautions with food or water in this destination.

A few practical points:

• Mountain huts are regulated and inspected; eating at them carries no meaningful risk.
• Dairy products — cheese, cream, butter — are central to the local cuisine and are produced under strict Swiss food safety rules.
• If you have serious food allergies, communicate them clearly in German (see allergy phrases above) and do not rely solely on menu descriptions, as dishes can vary by kitchen. Swiss restaurants are generally attentive to allergy requests but cannot guarantee cross-contamination-free environments unless stated.
• Bündnerfleisch (air-dried beef) is a cured product and fully safe for healthy adults; those advised to avoid cured meats for medical reasons should note its prevalence on local menus.

Davos Klosters has two distinct peak seasons — winter (December to March) and summer (July to August) — with shoulder periods in between when some mountain huts and restaurants operate on reduced schedules or close entirely.

Winter: Fondue and raclette are most at home in this season and appear widely. Hot soups — particularly Bündner Gerstensuppe — are a genuine comfort at altitude. Mountain huts focus on warming, calorie-dense dishes suited to skiers. Look for seasonal game dishes (venison, chamois) on mid-range and upscale menus from autumn into early winter.

Autumn (September to November): Game season is important in Graubünden. Restaurants serve regional venison and wild boar preparations — roasts, stews, and the classic Hirsch (red deer) — often with Spätzle or red cabbage. This is considered a culinary highlight by many regular visitors.

Summer: Alpine dairy production peaks and fresh mountain cheeses are at their best. Soft summer berries (particularly blueberries and raspberries from higher elevations) appear in tarts and desserts. Lighter dishes and salads using regional produce appear more frequently.

Spring (April to June): A true shoulder season — many mountain restaurants close and the valley dining scene is quieter. Travelers visiting at this time should check which restaurants are open before making plans.

Bündner Nusstorte is the most practical and well-regarded edible souvenir from the region. Whole tarts travel reasonably well and are available from bakeries and confectionery shops in both Davos and Klosters. Individually packaged versions are sold at supermarkets and specialist shops.

Bündnerfleisch can be purchased vacuum-packed from supermarkets and specialist food shops, making it suitable for transport. It keeps well and is a genuinely local product — not a generic Swiss souvenir.

Regional cheeses from Graubünden can be purchased from supermarkets and some specialist shops, though soft cheeses travel less reliably than aged varieties. A firmer mountain cheese will manage a day or two of travel.

Rivella and other Swiss packaged goods (Swiss chocolate, though not specific to this region, is widely available) are easy to carry and familiar to recipients.

Customs note: If you are traveling beyond Switzerland, particularly to non-EU countries, check import regulations for meat and dairy products before purchasing. Many countries including the United States and Australia restrict or prohibit the import of cured meats and dairy. Within the EU and UK, Swiss-origin food products are generally permissible in personal quantities but regulations can change — verify before travel.