"Sunday Opening" Restaurants in St. Moritz
It's not just the cuisine that is excellent here, the panorama is also impressive: At Da Vittorio, top Italian cuisine meets Alpine luxury. Classics such as Paccheri alla Vittorio and Maialino da latte con tartufo are artfully presented on the plate.
Chef Nobu Matsuhisa works in the restaurant in what was once Europe's first indoor tennis centre. He conjures up unforgettable fusion experiences from elements of Japanese and Peruvian cuisine. Tuna tacos or yellowtail sashimi with jalapeños combine both worlds of flavour.
Modern pavilion, former Olympic ice rink, now Kulm Country Club by Mauro Colagreco. The world star is approachable here: There is affordable cuisine for everyone. Lots of meat from the grill, sometimes even whole animals for special "asado" happenings.
The elegant, classic atmosphere at Le Relais transports you back to the Belle Époque. The setting for a romantic dinner is as grandiose as the classic delicacies. They taste even better with the right accompaniment from the extensive wine list.
Amaru offers a feast for all the senses. The cosy, colourfully decorated restaurant serves the flavourful cuisine of Claudia Canessa from Lima. She finds her inspiration in the street food of her home country and mixes traditional Peruvian food with other influences.
The concept of the "Sunny Bar" in the "Kulm Hotel St. Moritz" is impressively simple: we should feel like we're in one of London's legendary gentlemen's clubs, explains restaurant manager David - in English of course and, to our particular delight, with an Irish accent. Chesterfield sofas, dark wood, the framed photos of the Cresta Runners on the walls and the English conversation of the international guests transport us to the island in an instant. Just like the menu, which has borne the signature of top British chef Tom Booton for a good three years. Until last summer, he was head chef at the legendary Dorchester in London, but will soon be opening his own restaurant, David tells us. We start with Tom's fried chicken - a crispy yet tender bite of deep-fried chicken with caviar topping that leaves you wanting more. This is followed by cod cheeks wrapped in beer batter on tartar sauce with pickled cucumber: fresh, creamy and delicious. A little crème fraîche gives the sauce a fine, buttery depth. David prepares the beef tartare with confit egg yolk before our eyes on a historic serving trolley and finishes it off with grated, dried ox heart - a touch of umami that grounds the dish. In the glass: Donatsch Pinot Noir Passion from the compact but harmonious drinks menu. For our main course, we share the perfectly cooked, juicy roast chicken, accompanied by a salad of crispy chicken skin, a Booton classic. And although we have long since had our fill, the coffee and cream soft ice cream with hazelnuts is a tempting finale: pleasantly balanced and nostalgic. It would be hard to find a better British restaurant in this country.
This is not just a place to eat - it's a place to celebrate pleasure. The Paradiso combines alpine elegance with a lounge vibe, DJ sound and a summer terrace. The cuisine remains relaxed and Mediterranean, while the view sweeps over St. Moritz. Life feels lighter for a moment.
Pasta and wine - that would be enough. The pasta is of the fine variety and the selection of bottles is huge. Herrschaft and Piedmont are well represented, Burgundy, Champagne and Bordeaux are not missing. Bruschetta to start, tiramisu to finish.