Zayana
Seasonal, near, honest
Cuisine of Balance
At least 70 % of our ingredients come from within 150 kilometres – in the Engadin, around Latchi and in the Yulong valley. Nothing ultra-processed; sugar and salt are measured by a cook's hand, not a factory. Every menu is marked for what it is, and alcohol-free pairings get the same care as wine.
You know what you eat
Every table has an allergen sheet; we declare all 14 EU allergens.
How we mark our menus
Plant-forward
Vegetables in the lead; meat and fish as a supporting act.
Low-glycaemic
Dishes that do not send your blood sugar soaring.
Gluten-free
Prepared separately, with separate utensils.
Halal
A certified halal kitchen at Aurora Bliss, on request elsewhere.
The Lotus Table
Part of your programme plan – but anyone may order it.
The Velvet Dining Room
Alpine fine dining in velvet and candlelight, with the snowy peaks outside.
Azure Skies Resort · Engadin
Chef Lorenz Caduff was born in the Engadin and spent twenty years in Swiss and Italian kitchens. His seven-course "Alpine Season" menu follows what grows above and below 1,800 metres.
42 seats, smart casual. Reservations at velvet@zayana.example. Closed Mondays and Tuesdays in April–June and September–October.
- 7-course menu
- €195
- Wine pairing
- €120
- Alcohol-free
- €65
- Dinner
- 18:30–22:00
Sapphire Bistro & Lounge
All day by the sea: mezze, fish from the morning boats and long dinners on the terrace.
Aurora Bliss Hotel · Cyprus
Chef Eleni Charalambous cooks with what the Latchi harbour brings in the morning and what ripens in the Chrysochou valley. The kitchen is certified halal, there is always a children's menu and part of the terrace is alcohol-free.
Mains €34–€68. Breakfast 07:00–11:00, lunch 12:30–15:30, dinner 19:00–22:30.
- Mains
- €34–€68
- Kitchen
- Certified halal
- Dinner
- 19:00–22:30
Grandeur Grill
An open wood fire, Guangxi and Cantonese cooking, and tea instead of wine – if you like.
Atlantis Haven Hotel · Yangshuo
Chef Wen Ruolin comes from Guilin and trained in Guangzhou and Hong Kong. Her eight-course "Fire & Mist" menu is about smoke, steam and vegetables from our own garden.
36 seats, dinner 18:00–22:00. The menu can be paired with teas from the garden on the hillside behind the house.
- Fire & Mist
- €165
- Tea pairing
- €48
- Wine pairing
- €95
- Dinner
- 18:00–22:00
Every day, every house
Besides the three restaurants, every house has The Lotus Table, a bar and in-room dining.
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For every guest
The Lotus Table
The dining room where programme plans are served. Open to every guest; à la carte lunch from €28.
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The bars
Piz Bar 16:00–00:00, Sea Salt Bar 11:00–01:00, Moon Gate Tea House 10:00–23:00. The alcohol-free list is as long as the wine list.
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In-room dining
Breakfast in bed 06:00–11:30 at no surcharge. An evening menu from the house restaurant.
Who cooks for you
Three chefs, three landscapes and one nutrition lead who advises rather than dictates.
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Lorenz Caduff
Chef, The Velvet Dining Room
Lorenz Caduff was born in the Engadin and cooked for twenty years in Swiss and Italian kitchens, the last five at a starred restaurant in Piedmont, before coming home to open The Velvet Dining Room in 2019. His seven-course Alpine Season menu changes with what the valley's farms and the lake deliver. He picks the first wild garlic of spring himself. -
Eleni Charalambous
Chef, Sapphire Bistro & Lounge
Eleni Charalambous grew up in Polis Chrysochous, ten minutes from the hotel, and trained in Athens and London before returning to Cyprus in 2021 to open Sapphire Bistro & Lounge. She buys her fish from the Latchi day boats each morning and her vegetables from four farms she can name. The mezze recipes are her grandmother's, written down for the first time. -
Wen Ruolin
Chef, Grandeur Grill
Wen Ruolin was born in Guilin and trained in Guangzhou and Hong Kong, including six years in a Cantonese kitchen known for its wood fire. She came back to Guangxi in 2024 to open Grandeur Grill. The tea pairing for the Fire & Mist menu is her own; she tastes each new lot with the tea master before it reaches the table.
A day at The Lotus Table
A sample from Azure Skies in September. Programme guests have their meals included; everyone else orders à la carte.
The Lotus Table
No prices at The Lotus Table: for programme guests meals are part of full board; other guests order from the card.
Sofie L.
The first hotel where the healthy menu was the one I wanted.
Questions about food
Do you cook vegan?
Yes. Every menu has a complete vegan version, not just side dishes. Just tell us when you book.
And gluten-free?
Yes, prepared separately with separate utensils. If you have coeliac disease, write to us beforehand and we will agree the details with the chef.
Do you offer halal and kosher-style food?
The Aurora Bliss kitchen is certified halal. At the other houses we prepare halal and kosher-style meals on request, with 24 hours' notice.
What about children?
At Aurora Bliss and Atlantis Haven children have their own menu and can eat earlier, from 17:30. Azure Skies welcomes guests from 12 years.
What is your alcohol policy?
We serve alcohol, but never by default. The alcohol-free list is as considered as the wine list, and every house has entirely alcohol-free areas.
Can I eat off-plan during a programme?
Yes. Your plan is advice, not surveillance. If you dine at The Velvet Dining Room, the dietitian simply adjusts the next day's breakfast.