The Gault Millau Guide shows that guests in the Engadin don’t only enjoy fine dining during the St. Moritz Gourmet Festival. The valley’s concentration of Gault Millau points quite literally means "Haute Cuisine" on the Top of the World: several of the Engadin’s leading restaurants are located at over 1,800 m above sea level.
And the venue is equally as varied as the specialities. Here you can wine and dine in historic dining rooms, modern lounges, cosy eateries clad in stone pine or a summit restaurant. Menus include gourmet cuisine, exquisite specialities from nearby Italy, regional highlights such as capuns and those Swiss evergreens, fondue and raclette. And club sandwiches and tasty paninis can also be savoured in numerous cafés, bars and lounges whenever hunger strikes.
Engadin Nusstorte (nut cake) is always worth a sin. This speciality has been refined by local confectioners, combined with cream caramel and rounded off with walnuts. The result is not only a famous Engadin speciality - "tuorta da nusch engiadinaisa" – but also a tasty tradition that visitors take to all corners of the world.