Alpine
Fine dining , Traditional
$$
Review
At the Grand Restaurant of Suvretta House in St. Moritz, history and gastronomy meet under coffered ceilings, oak pillars, and soft, elegant lighting. Executive Chef Fabrizio Zanetti presents a refined market-fresh French cuisine with international accents, recognised with 17 GaultMillau points. Classic tableside service adds to the sense of timelessness, whether choosing the daily four-course menu or dining à la carte.
Opened in 1912 by hotel pioneer Anton Bon and architect Karl Koller, Suvretta House remains one of the Alps’ great “dream castles.” For over a century, the Candrian-Bon family has preserved its spirit of hospitality, offering guests both grandeur and a warm sense of home in the Engadin mountains.
Closed Monday & Tuesday
Editor’s Highlights
- Lobster Thermidor “Suvretta House”
- “Pithivier” with duck liver and Australian truffle
- Crêpes Suzette “Suvretta House”