With its intriguing concept, this restaurant – housed in the architecturally striking "AlpenGold" hotel overlooking Lake Davos – certainly piques one's curiosity. The kitchen presents a vegetarian set menu of seven to nine courses, using ingredients sourced almost exclusively from the Graubünden region for its ever-changing dishes. Their modern take on Alpine cuisine incorporates innovative techniques and preservation methods to ensure variety even during the winter months. The team maintains close ties with local producers, and some ingredients are harvested from the restaurant's kitchen garden. They even produce their own vinegars and cultivate algae. Chef Manuel Zünd and his crew serve several of the courses themselves, providing detailed explanations. The wine list is devoted to labels from Graubünden, though house-made alcohol-free pairings are also available. True to the name "atelier VERT", the interior reflects a regional and seasonal philosophy through decorative details such as green light accents, natural materials, pickling jars and vinegar carboys. On each table, there is a mini-easel for the menu and hand-forged cutlery.