A bastion of elegance in St. Moritz, the Grand Restaurant at Suvretta House is the definitive place to see and be seen. Paired with a superior quality of cuisine that is hard to surpass, a visit here will not leave you wanting.
Perhaps the first thing that struck my companion and I, walking in, was the number of guests dining, with the restaurant operating at near-full capacity – an uncommon site in snowy St. Moritz. With a plethora of fine dining options, competition is fierce.
So, why dine here?
For starters, the room positively oozes elegance. Indeed, from 7pm onwards the bar and eateries operate a ‘suit and tie’ dress-code. This is not the place for jeans and cowboy boots, lest you be tempted.
The staff are courteous and knowledgeable and adept at navigating through the throngs of diners, weaving between tables with stealth and agility.
The menu is simple and short, offering only a handful of options by course – yet enough to cater to every taste.
I opt for the ubiquotous and irresistibly tasty consomme au boeuf, a perfected Swiss specialty.
My companion chooses the venison – a meaty and filling counterpart to the delicious soup I have just had.
Meanwhile, the table next to us has chosen a salad: one topped with cheese, one with egg. It seems that your wish is the chef’s command!
My companion and I choose a carafe of wine; the prices are very reasonable and we are thrilled at side-stepping the obligation of finishing a bottle between two. A light and lively Châteauneuf-du-Pape a.c. Côtes-du-Rhône 2010 arrives just in time for our mains.
Incoming is my beef tatare – a delicate platter of cubed meat; lightly seasoned and with a dash of mustard on the side: small smatterings of delicious raw beef – and perfect after a day of hard skiing!
My companion chose the pheasant, accompanied by a small salad on the side. The meat was tender and juicy and, when married to the Châteauneuf-du-Pape, a fabulous main.
For dessert we choose the cheese trolley. When in Switzerland….
A sextet of cheeses arrive: tangy blue, mellow cheddar, a gooey cheese (which, divine though it is, will leave your breath a little….harsh!) – a veritable smorgasbord of cheeses were presented, along with an absolutely delicious chutney. Ask for recommendations, and you won’t be disappointed.
A word of caution before you embark on the gastronomical journey here: avoid the bar snacks. The bar snacks are so utterly addictive and yummy that, if our stomachs were not rumbling after a day of exercise, we would have been perfectly content munching on the spicy nuts and divine cracker-style snacks, with a punchy bloody mary in tow.
We did, however, return to Anton’s bar post-dinner to indulge in a cigar and listen to ‘Laura and Federico’, a charming, if slightly melancholic duo, busting out jazz beats in a mellow bar room, whilst the snow fell softly on the mountains outside.
Tel. +41 (0)818 36 36 36
info@suvrettahouse.ch
http://www.suvrettahouse.ch/en/117/default.aspx
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