A culinary journey through the Kulm Hotel

Confucius once said “the journey is the destination”. At the Kulm Hotel, every journey leads to a new culinary revelation. From  authentic Italianità to modern haute cuisine; from rustic Swiss home-style cooking to the gourmet dining that has gained 16 Gault Millau points; the seven restaurants here are all quite different but have one thing in common – the food tastes simply divine!

Tour start at the Grand Restaurant

If you consider breakfast the most important meal of the day, then this is definitely the place to come. The Grand Restaurants dining room takes guests back to the early days of the hotel and gorgeous glamour of the guests at the lavish dining and celebrations that took place under the first electric light of Switzerland. Just like today.

Aperitif in the legendary Sunny Bar

As the oldest sports bar in the Alps, the Sunny Bar has attained almost cult status so it’s essential to have a drink here. The best time is around noon when the infamous Cresta Run pilots meet here.

Lunch at the Olympic Bob Run

From the Cresta Run, you should move straight on to the Olympic Bob Run St. Moritz-Celerina to see the only natural ice-run in the world. The Bob-Restaurant, by the start house, offers diners home-style dishes and a view of the ice run. And after lunch you can take a bob-taxi ride. If you prefer something a little quieter, the sun terrace of the Chesa al Parc is the perfect place.

Simply the K

The culinary journey continues to the K, awarded 16 Gault Millau points, where Chef de cuisine Hans Nussbaumer at the end of this winter season will hand over the scepter to Mauro Taufer. Their creations speak for themselves: the Filet Wellington served with double bone-in Simmental calf's cutlet, the rich chicken, goose liver and black truffle pie. Or the Terrine de foie gras maison, prepared according to a recipe using 45 different herbs. On special evenings– the highlight of the culinary journey through the Kulm Hotel St. Moritz – entrées are served on the porcelain that Johannes Badrutt used 150 years ago.

But wait, there’s more...

This winter, the Kulm Hotel is surprising its guests with several guest chefs at the newly renovated Kulm Country Club, including stars such as the Swiss chef Daniel Humm.