Only with our Swiss classics cheese fondue and raclette, the culinary journey through the Arosa Kulm Hotel will be complete. Spend cosy hours in the smallest fondue restaurant of Arosa and enjoy a breathtaking view over the Swiss alps from high above. During the compilation of our fondue and raclette offer we searched where the good is closest. Like the cheese specialities from Walter Niklaus from the Maran dairy in Arosa or the Zigerkleeraclette from Willi Schmid from Toggenburg. He has already been honoured as the world's best cheesemaker. The meat specialities of Gianluca Zanetti from Poschiavo are all made from Engadine meat or the Albula mountain potatoes of Marcel Heinrich who cultivates old potato varieties in Filisur. This guarantees for you a special pleasure with which one knows exactly where our products come from.
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The restaurant and après-ski bar at Talabfahrt 60 is the perfect place to take a break from skiing. Open from 10:00 am to 10:00 pm, it offers a variety of dishes to satisfy hungry skiers.
With cheese fondue, raclette, pinsa and various kebabs, there is plenty of choice to satisfy your appetite. The cosy ambience invites you to relax before heading back to the slopes.
Whether it's a quick lunch or a relaxed dinner, the restaurant offers a solid selection of dishes to round off the day perfectly and après-ski is not neglected either.
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