Food & Dining in Davos Switzerland

Davos sits at roughly 1,560 metres elevation in the canton of Graubünden (Grisons), Switzerland's largest and most linguistically diverse canton. Its food culture is shaped first and foremost by alpine geography: the high altitude, long winters, and short growing season historically demanded preserved, calorie-dense foods. Air-drying meat and curing it in the mountain air, slow-cooking grains like barley, and making filling potato-based dishes were practical solutions that became culinary traditions. These remain the backbone of what you find on local menus today.

Graubünden cuisine carries a distinct regional identity quite separate from the fondue-and-rösti shorthand that tourists often expect of Switzerland. The canton's three official languages — German, Romansh, and Italian — reflect a layered cultural history, and the food shows traces of all three. Capuns, for instance, are a Romansh-origin dish; the valley's cured meats share DNA with alpine Italian salumi traditions; and the hearty soups and potato dishes align with German-Swiss mountain cooking. In Davos itself, the international profile of the town — boosted by its role as a health resort in the 19th century and a global conference centre today — means that Italian, Asian, and broadly international restaurants sit comfortably alongside traditional Graubünden kitchens.

Dining in Davos is also shaped by its dual rhythm: the winter ski season and the shorter but increasingly active summer hiking season. Mountain restaurants (Bergrestaurants) are woven into the daily experience on the slopes, serving warming midday meals to guests who may have skied since dawn. In town, the range spans from casual pizzerias and supermarket deli counters to formal dining rooms in grand hotels — a spread that reflects the town's mix of budget skiers, family holidaymakers, and high-end conference delegates.

Davos does not have a traditional street food scene in the way that urban centres do. The town is small, the climate is cold for much of the year, and eating culture here is primarily centred on sit-down restaurants, mountain huts, and self-catering. That said, practical quick-eat options are available.

Supermarkets such as Migros and Coop, both present in Davos, have deli counters and prepared food sections offering sandwiches, salads, sushi rolls, warm savoury pastries, and ready meals at prices significantly lower than restaurants. These are popular with budget-conscious visitors and are a perfectly reasonable way to put together a satisfying lunch.

Bakeries in town sell rolls, croissants, and savoury pastries that can be eaten on the move. During the ski season, mountain restaurants and smaller snack kiosks on the slopes sell grilled sausages (Bratwurst), chips, and hot drinks that serve the practical purpose of keeping skiers fuelled between runs.

Food safety on the slopes and in town is not a concern — Switzerland has strong food hygiene standards and inspections are regular. The main practical consideration is that hot food from slope kiosks sells out quickly on busy days, so eating before or after the noon–14:00 peak rush at mountain huts is both more comfortable and often faster.

Breakfast is typically served from around 07:00 to 10:00 in hotels. Most hotel breakfast buffets include cold cuts, local cheeses, bread, yoghurt, eggs, and hot drinks — a generous spread designed for guests who may be heading out to ski early. Standalone cafés open between 07:30 and 08:30.

Lunch is taken seriously in alpine Davos, especially on the mountain. Mountain restaurant terraces fill rapidly between noon and 14:00, and this is the busiest window of the day for slope-side eating. In town, restaurants typically serve lunch from 12:00 to 14:00 or 14:30, after which many close the kitchen until dinner. Supermarket delis serve throughout the day.

Dinner in Davos generally runs from 18:30 to 21:00, with some hotel restaurants extending slightly later. Many kitchens in smaller establishments stop taking orders by 21:00 or 21:30, so arriving by 20:00 is practical if you want unhurried service. Bars and hotel lounges often serve snacks or limited menus later into the evening.

Reservations are strongly recommended for hotel restaurants and any establishment you particularly want to visit during peak ski season (late December through March) and during the World Economic Forum in January, when the town fills well beyond normal capacity. In shoulder season, walk-ins are generally easier. Swiss dining culture is punctual — if you book a table for 19:30, arriving at 19:30 is the norm. Waiting to be seated rather than choosing your own table is the standard practice in most sit-down restaurants.

Vegetarians will find manageable options in Davos, though the traditional Graubünden kitchen is meat- and dairy-heavy by nature. Several dishes are vegetarian by default: Rösti, Käsknöpfle (cheese noodles), Maluns, fondue (cheese-based), and Raclette are all meat-free and widely available. Most Italian restaurants in town offer pasta, pizza, and salad options that work well for vegetarians.

Vegan dining is more challenging. Dairy appears extensively in alpine cooking — butter, cream, and melted cheese are foundational. Supermarkets (Migros, Coop) stock a reasonable range of plant-based products including dairy alternatives, and their prepared food sections often include salads and grain-based dishes. If you are vegan, self-catering supplements from the supermarket alongside carefully chosen restaurant dishes is the most practical approach.

When dining out, it is worth asking staff directly what can be adapted. Swiss restaurant staff are generally helpful and accustomed to dietary requests, though the kitchen's flexibility depends on the establishment. International restaurants in Davos Platz — particularly Asian and Italian options — tend to offer more naturally plant-friendly dishes than traditional Swiss restaurants.

Ingredients to watch: Alpine cheese and butter appear in many dishes that may not be obviously dairy-heavy, including soups, sauces, and side dishes. Capuns and Gerstensuppe typically contain cured pork. Bread rolls and pastries usually contain butter and milk.

Switzerland includes service charges in menu prices by law, so tipping is not obligatory and there is no social pressure to leave a specific percentage. The common practice among locals and regular visitors is simply to round up the bill to a convenient figure — for example, paying CHF 50 on a CHF 46 bill — or to leave small coins if paying cash. Saying 'stimmt so' ('that's fine' or 'keep the change') when paying in cash is the standard way to indicate you are leaving a tip.

For larger groups or particularly attentive service, leaving CHF 5–10 is a genuinely appreciated gesture but is entirely at your discretion. At mountain restaurants and cafés, rounding up a franc or two is a friendly norm. There is no expectation of the 15–20% tipping culture common in North America, and leaving that amount would be unusual rather than expected.

Food safety standards in Switzerland are among the highest in Europe, and Davos is no exception. Restaurant hygiene is regulated and inspected regularly, and foodborne illness from dining out is rare.

On the mountain, food at Bergrestaurants is freshly prepared and held to the same standards as in-town establishments. The main practical consideration at busy mountain huts is not safety but logistics — popular items sell out and queues form during the midday peak, so eating slightly earlier or later than noon makes the experience more comfortable.

Travelers with serious food allergies should communicate clearly with staff in German (see allergy phrases above), as English is widely spoken in Davos but written menus may not always list every ingredient. Asking to speak with the kitchen about allergens is a reasonable and accepted request at most restaurants.

Winter (December–March): This is the primary season in Davos, and the food reflects it. Hearty, warming dishes dominate — barley soup, cheese fondue, Raclette, and Capuns appear consistently on menus. Mountain restaurants are in full operation, and many hotel restaurants offer special seasonal menus. Local game (Wild) sometimes features in winter menus: venison stew, chamois, and other alpine game are traditional winter dishes in Graubünden.

Spring (April–May): A quieter transition period. Some mountain restaurants close after the ski season ends. Fresh produce begins to return: asparagus (Spargel) from Switzerland's warmer lowland regions appears on menus, and lighter preparations start to emerge.

Summer (June–September): Davos draws hikers and cyclists, and mountain restaurants reopen for the summer season. Alpine dairy is at its peak — this is when mountain cheeses are made from the milk of cows grazing the high pastures. Fresh berries (blueberries, raspberries) from the alpine meadows and local trout from mountain streams may appear on menus. Terraces are in full use on fine days.

Autumn (October–November): Another quieter period as ski infrastructure is not yet open. Game season continues, and autumn menus in traditional restaurants often feature Hirsch (venison), wild mushrooms, and chestnuts. Pumpkin dishes appear across Switzerland in this period.

Bündnerfleisch is the most iconic food souvenir from Graubünden and Davos. Vacuum-packed portions are sold in supermarkets and specialty shops and travel well. Quality varies — look for packages clearly marked as originating from Graubünden.

Engadiner Nusstorte (walnut caramel tart) is widely available in bakeries and supermarkets across Davos and keeps well for several days. It is a distinctly regional product that makes a practical and recognisable gift.

Salsiz (Graubünden dried sausage) and other local charcuterie products are available vacuum-packed from supermarkets and some specialist shops.

Swiss chocolate from major producers is sold widely in Davos supermarkets and gift shops, though it is not locally produced — it is a Swiss national product rather than a Davos-specific one.

Customs note: If you are travelling to a country outside Switzerland (particularly outside the EU or Schengen area), be aware that meat products and some dairy items may be subject to import restrictions. Check the rules for your destination country before purchasing perishable food souvenirs. Within the EU, bringing limited quantities for personal use is generally permitted, but quantities of meat products from non-EU Switzerland may be restricted.