The Seafood King: Enrico Buonocores

The Chesa Chantarella is a typical Alpine chalet with a large wooden terrace near the famous ski slopes of Corviglia. Here, as of late, the crème de la crème trundles in by ski, by cable car or - wrapped in cozy fur blankets - by a horse-drawn carriage. In the sunshine and with a magical panoramic view of the Alps, they want to experience the new Langosteria of Milan's top chef Enrico Buonocore. The name of the restaurant says it all: it's a made-up word from langustine and the Italian inn, the osteria. Accordingly, Buonocore pairs the elements of the classic French brasserie - the freshest fish and generous seafood platters - with the conviviality and dishes of Italian inns. Previously, the Langosteria already counted six locations in Milan, Paraggi near Portofino and at the luxury Paris hotel Cheval Blanc, and now there's also the Chalet in the middle of the Corviglia ski resort in St. Moritz.