Alegría

At the Hotel Allegra above Zuoz, close to the golf course, Seville-born David Arellano cooks Spanish food with an alpine touch. The centrepiece is paella, prepared to order in a pan for two – with seafood, entrecôte or seasonal vegetables. The kitchen cooks meat and rice in a charcoal oven, and there are also tapas classics such as croquetas and Bellota ham, as well as Neapolitan pizza. For the paella it is worth allowing a little time.