Restaurant Franziskaner — Restaurant in Chur

Our group had a reservation for 8 people for dinner in May. We arrived and the table was missing chairs and some of the silverware. Looked like the table next to us had taken chairs away from our table and weren't leaving just yet. It took entirely too long to get seats, so our group took it into their hands to get our chairs situated and helped ourselves to menus.

It took quite awhile to get our drink and food orders taken. Most of the food took an expected amount of time to come out except 2 whole orders were missing. They must have forgotten and still had to make them. Most of the table had finished their food by the time the last 2 dishes arrived. Seemed understaffed for a busy dinner service. The customers who's meals were so late asked to be comped another round of drinks so they could enjoy it with their meal. We were able to do separate checks (requested from the start). It was also quite hot inside, and wish they would have kept the door open for a breeze.

My cordon bleu was delicious and very cheesy inside, though I had ordered with pasta and it came out with fries (they brought a separate plate of pasta so I ended up with both). The hard cider was also very good. My parents enjoyed their asparagus and capuns.

Overall, my group enjoyed the food but was fouled a bit by the service. Personally, it was hard to enjoy my meal when people at the table were still waiting for food. They can't seem to handle larger groups very well. The server appeared to be very frazzled and running all over...

We were searching for fondue or raclette dishes and saw that this was the only restaurant serving some local Swiss food. Little did we know it is under the same owner as the fondue place we initially wanted to visit, Fonduebeizlichur. The very friendly waitress was explaining that this restaurant was the hotel's. Anyways, we can get the same delicious food!

We ordered the homemade capuns (small, 3 pieces), which was delicious. Each piece was nice and filling, and the baked cheese sauce was creamy, flavourful, and we mopped up every drop with the bread. (The first restaurant for our trip that we enjoyed the bread; crusty on the outside and soft and fluffy on the inside).

We also ordered the fondue moitié moitié, which has a strong but pleasant taste. It comes with bread and boiled baby potatoes for dipping, but our personal preference was that it went best...

Great service and excellent food! We had the mixed salad to start -beautiful and fresh with a lovely housemade dressing and the excellent traditional barley soup. Such a subtle understated dish but richly satisfying (maybe a stock made from ham hocks?). The traditional Capuns were decent, bathed in a fondue-like sauce with white wine, mountain cheese, a hint of nutmeg baked and au gratin- superb! The potato dumplings were also excellent though the walnut sauce was a bit salty. The staff are very friendly offering excellent guidance and when asked about a choice of local digestive we were offered the superb cherry-based Roteli! So delicious and a fantastic finish to...