The local gastronomic scene is known for its exceptional concentration of top chefs and gourmet restaurants. Together, they boast no fewer than 7 Michelin stars and 383 Gault Millau points.
For centuries, locals struggled to produce enough to eat from the bare soils of the Engadin. The tough work brought long-term rewards, because it gave rise to local specialities that form a central part of Engadin cuisine to this day. This regional gastronomic tradition provided fertile ground for the gourmet restaurants that have blossomed in recent decades, winning a fine reputation on the international scene. The cooks have not forgotten their origins, however, and are always looking for new ways of incorporating the finest local produce in their creations.
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The cosy Stüvas Rosatsch in Celerina, for example, focuses entirely on Slow Food, sourcing ingredients mostly from the region. Part of the harvest is preserved and pickled according to traditional methods, so that foodies can enjoy local fruit and vegetables during the winter too.
Over in La Punt Chamues-ch, Andreas Martin has made a name for himself as the “Swiss stone pine king”: he collects local pine nuts and uses them in a variety of savoury and sweet creations that form the basis of an exquisite 4-course meal.
The local gastronomic scene looks well beyond national borders, however. The Kronenstübli in Pontresina, for example, serves dishes for which gourmets would otherwise have to travel to Paris. The Rouen-style duck, one of the great classics of French cuisine, is prepared right at the table and served in spectacular style with all home-made trimmings: haute cuisine par excellence.
The whole of the Engadin lends itself to gastronomic exploration, as the region is scattered with top venues – from the award-winning restaurants of Andreas Caminada and Tim Raue in St. Moritz to Martin Dalsass’s Talvo in Champfèr. Every year in January, leading local chefs welcome top names from the international gourmet scene for the St. Moritz Gourmet Festival, during which they all spur each other on to ever more imaginative feats of gastronomic wizardry.
This constant interaction ensures that the Engadin remains true to its gastronomic roots yet can impress internationally: 7 Michelin stars and 383 Gault Millau points speak volumes.
