A Snow White Gourmet Paradise

The Grand Restaurant at Suvretta House offers a sumptuous meal every evening.

Suvretta House

The Grand Restaurant in the noble building, with its original wood panelling, imposing Murano glass chandelier and flickering candles, is a sight to behold every evening. The festive atmosphere has remained unchanged since 1912. For dinner, the gentlemen wear a dark suit and tie, while the ladies are festively dressed. Chef Fabrizio Zanetti, who presides over 30 (!) chefs, creates a new daily menu every night. There are almost always dishes that celebrate great savoir-­faire. For example, an ultra-creamy egg royale with tasty champagne beurre blanc, or the Suvretta House pithivier: Bresse quail and goose liver, wrapped in a chard leaf with a poultry filling and baked in fragrant puff pastry. The house classics from the extra menu are particularly popular with regular guests. Atlantic sea bass in a salt crust, Bresse chicken or côte de boeuf are prepared for two and filleted or carved at the table right in front of the guests. A celebration of traditional craftsmanship! A highlight for dessert is the crêpe suzette, which is also prepared at the table.

A popular alternative to the main attraction is the cosy Suvretta Stube with its sun terrace, where first-class Swiss specialities are served – steak tartare is skilfully prepared at the table by maître Kurt Walters (who has been with the hotel for 50 seasons).

The atmospheric and historic Chesa ­Veglia farmhouse (built in 1658) in the heart of the village belongs to Badrutt's Palace and is home to three restaurants. La Dama Bianca, a white pizza with taleggio, buffalo mozzarella and black truffle, is a big hit in the hayloft.

La Coupole – Matsuhisa

In Nobu Matsuhisa’s worldwide restaurant empire, La Coupole – Matsuhisa in the noble Grand Hotel is one of the establishments worth visiting the most. The spacious room is covered with a glass dome and has a cosy, contemporary and cosmopolitan feel with its dark wood panelling, red leather armchairs and impressive vintage bar. The best seats are of course at the sushi counter, where you can watch the chefs slice sashimi with nimble fingers and prepare carpaccio of top-quality Kagoshima A 5 Wagyu beef with olive oil, yuzu juice, pepper and dried miso to create a melt-in-the-mouth delicacy. Other memorable dishes include yellowtail mackerel sashimi with a palate-­tingling jalapeño spiciness as well as sea bass with fruity yuzu notes and shiso. From the grill comes perfectly ­medium-cooked fillet of beef with truffle teriyaki, vine tomatoes and sliced radish. And, of course, we shouldn’t forget the Nobu classic – black cod miso. Marinating the fish in the Japanese seasoning paste gives it its powerful umami taste and the very special, salty-sweet flavour.  Nobu is in good company at Badrutt’s Palace, which houses around a dozen restaurants and international pop-ups during the current winter season.

Claudia Canessa’s new Amaru is tailored to her inventive Latin American cuisine with Asian influences. World-renowned chef Mauro Colagreco also cooks at the Kulm Country Club.

Kulm Hotel

A Peruvian restaurant in the middle of the Alps? That’s right, and it was designed by London star designer Luke Edward Hall with bright colours and funky art pieces! Claudia Canessa has made a name for herself in the Engadine with her inspired Andean cuisine, so it is only logical that the Kulm has customised the Amaru to suit her. The restaurant is fully booked almost every evening.

Guests know that the chef prepares her very personal mix of Peruvian and Asian inspirations à la minute. First and foremost, her signature ‘Don Ceviche’: ultra-fresh sea bass with tiger’s milk, red onions, lime chilli pepper, coriander and sweet potatoes. She fills empanadas with prawns, ginger, spring onions, chilli and tamarindo rocoto, served with spicy Thai salsa. And a pisco sour to go with it! The Kulm also has a real world star in its ranks: Mauro Colagreco took over the Kulm Country Club last winter. Under his leadership, the former ice pavilion, reimagined by star architect Sir Norman Foster, is decidedly ‘casual’. The focus of the upscale bistro cuisine is on mountain terroir, specialising in cool vegetable dishes and steaks cooked on a Josper grill.