In the scenic landscape of the Engadine lies Chesa Stüva Colani in Madulain, an acclaimed Michelin-starred restaurant shaped by the culinary artistry of Chef Paolo Casanova.
Renowned for his innovative approach, Casanova employs traditional methods alongside modern techniques to extract extraordinary flavors from an array of natural elements such as buds, flowers, leaves, sticks, plants, and herbs. Beyond his role as a chef, Casanova embodies an artist’s spirit, fervently championing his culinary philosophy rooted in a profound reverence for genuine ingredients.
His commitment extends beyond the kitchen, advocating for genuine natural products, sustainability, and a profound appreciation for the journey of ingredients from field to plate. Casanova, hailed as a pioneer in embracing a green ethos, harnesses the essence of 80 mountain herbs from the Madulain region, symbolizing his dedication to authentic and organic produce. This dedication has earned him the esteemed title of GaultMillau’s “Green Chef Of The Year 2024,” an annual award recognizing chefs not only for their culinary excellence but also for their unwavering dedication to sustainability and the use of organically sourced ingredients.
