Switzerland · Alpine haute cuisine
St. Moritz
St. Moritz has been the winter capital of luxury since 1864, and it eats accordingly: three-star cooking in ski hotels, a farmhouse from 1658 serving pizza to billionaires and a mountain restaurant at 2,500 metres.
At 1,800 metres above sea level, St. Moritz turns a winter season into a gastronomic festival. Ecco in Champfèr, Rolf Fliegauf’s alpine outpost, opens only for the winter months; IGNIV at Badrutt’s Palace brings Andreas Caminada’s sharing cuisine to the most famous hotel in the Alps; Da Vittorio at the Carlton flies the Cerea family’s Italian three-star cooking up the valley for the season.
The Engadin has its own traditions too. Chesa Veglia, a farmhouse from 1658 owned by Badrutt’s, serves pizza, fondue and Bündner classics under low wooden ceilings; La Marmite on Corviglia has served caviar and truffles with a view of the valley since the 1960s; Talvo by Dalsass cooks Mediterranean food in a 17th-century Engadin house in Champfèr.
St. Moritz is a two-season town. From mid-December to March every good table needs a reservation, ideally with the hotel; in summer the valley is quieter, the prices lower and the hikes end at the same restaurants with sunshine instead of snow.
The dining profile
- Tasting menu
- €320
- Main course
- €60
- Glass of wine
- €16
- Tip
- 5 %
Alpine elegance: cashmere, boots, a jacket at dinner in the Palace.
Mid-December to March for the full season; late June to September for a quieter, sunnier version.
Guide prices 2026, per person, in euros
A day in St. Moritz
From breakfast to the nightcap.
December to March
- 08:00Breakfast
Hotel breakfast with a view of the frozen lake and the first skiers on Corviglia.
- 12:00Lunch
La Marmite on the mountain: truffle pasta at 2,486 metres.
- 16:00Afternoon
Hot chocolate at Hanselmann or a nutcake at a Pontresina bakery.
- 18:00Aperitif
The Kulm Country Club or the bar at Badrutt’s Palace.
- 19:00Dinner
Ecco, IGNIV or Da Vittorio: the season’s serious tables.
- 23:00Nightcap
King’s Social House in the Palace basement, then the walk through the snow.
The districts
Dorf and Badrutt’s Palace
IGNIV, Chesa Veglia, the Kulm: the historic heart on the hill.
Champfèr
Ecco and Talvo by Dalsass in old Engadin houses a few minutes from town.
Corviglia
La Marmite and the mountain restaurants at 2,500 metres.
Bad and the lake
The Carlton with Da Vittorio and the lakeside promenade.
The restaurants
7 restaurants in St. Moritz.
Fine diningStarredSt. Moritz · Champfèr
Ecco St. Moritz
Two stars, winter only
HotspotStarredSt. Moritz · Badrutt’s Palace
IGNIV by Andreas Caminada
Sharing at Badrutt’s Palace
BrasserieIconSt. Moritz · Dorf
Chesa Veglia
A farmhouse from 1658
View restaurantViewSt. Moritz · Corviglia
La Marmite
Truffles at 2,486 metres
Italian restaurantStarredSt. Moritz · Carlton Hotel
Da Vittorio St. Moritz
The Cerea family in the Alps
Fine diningStarredSt. Moritz · Champfèr
Talvo by Dalsass
Mediterranean fine dining in a 17th-century house
HotspotHotspotSt. Moritz · Kulm Park
Kulm Country Club
Norman Foster’s ice pavilion
Good to know
Tips for St. Moritz.
- Most fine dining in St. Moritz opens only from mid-December to late March; check the season dates before booking flights.
- La Marmite needs a lunch reservation even on weekdays; the cable car ticket is part of the plan.
- Hotels book restaurants for their guests first. Stay where you want to eat.
- The Engadin nut cake and Bündnerfleisch are the souvenirs; buy them at Hatecke.
- Summer prices drop by a third and the same kitchens cook with alpine herbs instead of truffles.
Frequently asked questions
When are the St. Moritz restaurants open?
The winter season runs from mid-December to late March; several restaurants reopen from late June to September.
Which is the best restaurant in St. Moritz?
Ecco St. Moritz holds two stars in winter; IGNIV and Da Vittorio share the top of the list with different styles.
Is there a casual option?
Chesa Veglia for pizza and fondue in a 17th-century farmhouse, and the mountain huts on Corviglia at lunch.
