• 1   Person
  • 2  Persons
  • 3  Persons
  • 4  Persons
  • 5  Persons
  • 6  Persons
  • 7  Persons
  • 8  Persons
  • 9  Persons
Book online

Restaurant

The heart of the Hotel Casanna

Philippe Rusch is not just a hotelier but also a passionate chef: Cooking for him is a matter of the heart - to inspire his guests with culinary delights is not simply a job, but rather a personal gratification.

Once Philippe Rusch had bought the hotel in 1987, he initially only wanted to run a bed-and-breakfast establishment. Towards the end of the first year, he realized that he could not meet the projected revenue. He then decided to start cooking meals himself and offer half board service.

The right recipes and a delicate sense of smell

He was inspired and motivated by Elfie Casty, who ran the highly successful Hotel Restaurant Landhaus in Davos-Laret by indulging her guests with delights of a Michelin-star kitchen. Predominantly he cooked meals using Elfie Casty's own recipes, which he became very good at after some practice.

Philippe Rusch has a distinct taste for finer things and a good nose for them: as early as his student years, he flicked through recipe books and cooked for the student community. To this day, he has remained true to his preference for light, aromatic, low-salt menus without 'unnecessary pomposity'. He cooks with local premium ingredients whenever available. He enjoys reading cooking magazines and the latest cookbooks in order to keep up with new creations and current kitchen trends, without falling for every 'cooking hype'. While reading a recipe, he trusts his intuition to decide whether a dish makes it on his menu or not.

The kitchen is "up-to-date"

As long as Philippe Rusch's schedule permits, he continues his education on a regular basis: Whether it is about handling a new high-tech kitchen unit or taking private cooking lessons from Michelin-star-awarded chefs. Recently, in April of 2013, he participated in a class from Armin Amrein of "Amrein's Seehofstübli" here in Davos.

Half board in the Hotel Casanna

Our half board guests enjoy light and balanced meals in a bright and warmly decorated dining hall: A lavish breakfast buffet and a four-course dinner with a cheese and fruit assortment are standard. Once a week we provide an alternating Casanna buffet or a Fondue Chinoise à discrétion.

The additional cost of a room in half board is CHF 30.00 per person and day. If you stay four nights or longer we offer an additional discount.

Half board rooms & rates

Casanna buffet

Every Tuesday, in alternating order, enjoy our rich "Casanna buffet" with cold and warm delicacies or a Fondue Chinoise à discrétion. We serve the "Fondue Chinoise" with varieties of meats, homemade sauces and a diverse selection of side dishes.
Book your table now.

Operating Seasons

Summer Season 2019
13.06.2019 - 06.10.2019

Winter Season 2018/19
25.11.2018 - 22.04.2019

Services

  • Free WiFi throughout the entire hotel

  • Public PC with free Internet access

  • Mini-bar upon request

  • Peaceful garden and lawn

  • Video surveillance of all entrances

Our Promises

  • "Best Price" guarantee if you book with us directly

  • Excellent cuisine using fresh premium products

  • Personal and welcoming atmosphere

  • Quality of service and security