Chefs and Restaurants

Hotel Carlton St. Moritz: a restaurant that combines refinement and health

11 September 2025

Curated by James Newlin

The iconic Hotel Carlton's restaurant is given particular importance, so much so that for some years the hotel has been working with the Cerea brothers, who in Brusaporto in the province of Bergamo have three Michelin stars in their restaurant "Da Vittorio".

Hotel Carlton St. Moritz: a restaurant that blends refinement It's true that St. Moritz needs no introduction, as its spectacular location, with its namesake lake and snow-capped peaks, is world-renowned. All its winter sports, as well as its countless excursion options, make it a highly sought-after destination, not to mention the elegance, sumptuousness, and glamour of this enchanting town that has always captivated the imagination and vacation desires of millions. One could name hundreds of famous and lesser-known figures who have stayed in its hotels. prestigious hotels such as the Hotel Carlton.

In this magical world, the silent and discreet work of those who watch over making the guests' stay perfect merges: namely chefs, pastry chefs, waiters, sommeliers, receptionists, room service staff, spa and wellness centre staff etc. With the same name, From Vittorio, at the Hotel Carlton in St. MoritzThe Cerea brothers offer their signature cuisine, which has so far earned 18 Gault & Millau points and two Michelin stars. This restaurant, which deserves a separate mention, will be discussed in more detail in due course. For now, we'll focus on the Hotel Carlton's main restaurant, which offers a variety of culinary options.

Salvatore Frequente is the executive chef who, along with his sous-chef Manuel Tumler, is tasked with satisfying the needs of guests with refined and sometimes fussy palates. This challenging task is fueled by an intriguing program called "Moving Mountains," which, in essence, aims to promote good health through reducing inflammation and strengthening the immune system. The kitchen employs 18 people to create dishes according to the "Moving Mountains" program, which emphasizes the use of niche, regional, organic, and, of course, seasonal products.

At the "Grand Restaurant," a 16-point Gault & Millau restaurant, Chef Salvatore and his team bring this program to life through two engaging menus offering both vegetarian and omnivorous options. Some examples: Caramelized onion, Engadine cheese, and truffle, or Swiss blue shrimp; Variation of celery, hazelnut, truffle, parsley, and fir oil, or fried pigeon breast. These examples may seem reductive, considering the vast menu offerings, which range from traditional French classics like Chateaubriand with tarragon sauce to Italian-inspired ravioli filled with duck, fermented black garlic, mustard seeds, mushrooms, and truffle. If you want to finish with an ethereal and graceful beauty, order the Ricotta soufflé with Ascona honey and marinated plums.

The pampering is rounded off by the exquisite hospitality of Restaurant Manager Simone Zuddas and the invaluable wine recommendations of Vincenzo Todaro, who spoke about the 400 labels from around the world on the menu, with a particular focus on Ticino wines. But at this grand hotel, you can also opt for a break in the stunning Carlton Bar and Belle Etage or on the Sun Terrace with the most beautiful view in all of St. Moritz, whether for lunch, a snack, or a cocktail.

The Carlton Bar is also considered one of the best hotel bars according to the Forbes travel guide. Eclectic bartender Frank Klevenow masterfully concocts the refreshing and refreshing after-dinner drink "Carlton Belle Epoque": Cognac, Madeira, Orange liqueur, Louis Roederer 245, Angostura bitters, and... a little light-filled fun!

A delightful experience. Finally, I'd like to remind you that four gondola cabins are parked in front of the hotel entrance for those who want to enjoy a delicious cheese fondue.