It's the hottest restaurant in St Moritz, perhaps not literally, located at 8,000 feet in the Swiss Alps at the base of Piz Nair cable car. Frigid skiers in Bogner and Chanel ski wear make the culinary pilgrimage to the bold-yellow multilevel ski lodge in search of chef Reto Mathis and his acclaimed kitchen of high-end culinary indulgences. Modernist on the outside, the interior structure is remarkably traditional divided between three dining spaces that include a more casual Brasserie, rustic pub-minded Stube and the decadently high-end La Marmite. The decor won't impress with bent wood chairs, paneled ceiling and frill-free white tablecloths with modest flower arrangements. What does impress is the celebrity-laden crowd of Ivana Trump or George Clooney-types and remarkable view of the surrounding snowcapped valley. On sunnier days guests also have the option of eating outside near the famed "Yacht Club" complete with vodka ice bar, fur-clad chairs and personal Beaver lap blankets.
The Food
The menu aims to satiate hungry, slightly snobby skiers. Near every table features a grinning waiter slicing truffle by the ounce as if it were just another helping of Parmesan. If not on a budget, an extensive selection of caviar is available with house bilinis and accouterments. Starters range from lobster bisque to the 'Carousel' (foie gras, duck liver pate, smoked salmon with dill sauce). Main courses include venison with polenta in truffle reduction, tuna sashimi with black truffles and salmon caviar or a 16-ounce black angus steak topped with thick Parmesan shavings and arugula tossed with truffles. For dessert try the pine tree ice cream with caramelized walnuts and red currant compote or hit the neighboring La Dolce Vita dessert buffet also by Mathis.
Last Word
Located on one of St. Moritz’s highest peaks, celebrity chef Reto Mathis offers a multi-venue food destination for chic skiers and highbrow foodies in the mood for truffle and caviar.
