The story
Giardino Mountain in St. Moritz presents an Italian cuisine adapted to the high altitudes of Champfèr. Chef Francesco Leone directs a brigade of twenty cooks across three distinct dining concepts. The Gault&Millau guide awarded this operation thirteen points for its precise execution and willingness to blend regional ingredients with broader techniques. He balances ambitious seafood preparations with straightforward comfort food, ensuring every plate reflects careful attention rather than fleeting trends.
Guests often begin with a tuna rose dressed in soy, sesame, and horseradish alongside a clear kohlrabi broth. The pasta program carries particular weight, featuring spaghettoni tossed with lobster and chili or raviolino del plin prepared al dente. A single portion of linguine pairs tart cream with Royal Premium caviar, while the turbot rests on a smooth parsnip mash finished with beurre blanc. Even the vegetarian offerings follow the same exacting standard, with coconut lemongrass sauces and spiced cauliflower arriving without compromise.
The property spans seven restored Engadiner houses positioned just under two thousand meters above sea level. ECCO delivers refined Italian cooking during evening service, while Hide & Seek offers a more relaxed setting where local produce meets international staples. Visitors can step onto the sun terrace to watch afternoon light hit the Corvatsch ridge, then retreat inside for roasted meats or hearty rösti topped with a fried egg at the Stüva. Handpicked furniture and original architectural lines keep the interiors grounded despite the elevation.
Recognition
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Details
History
Seafood, pasta, Ayurveda, caviar, and even a Chateaubriand: The «Hide & Seek» at the «Giardino Mountain» is, from a culinary standpoint, an eclectic mix. But the quality is excellent! Francesco Leone and his twenty chefs handle every challenge with ease and, despite all the pressure, still find time to lovingly attend to the details—whether it's crafting tempting amuse-bouches (such as cannoli with scampi) or delicate friandises at the end. Guests in the popular «Stüva» also get what they desire: rösti with fried egg, capuns, pizzoccheri & co. Pure enjoyment outdoors on the sun terrace with an unobstructed view of the Corvatsch. We start with a tuna rose with soy, sesame, horseradish, and a kohlrabi broth. Applause for the craftsmanship, applause for the flavor. St. Moritz is close by, and so it seems caviar is also a must in Champfèr. Some «Piatti extra» have been newly listed, such as «Linguine con panna acida» (sour cream). Fortunately, the pasta was cooked quite al dente, the lemon zest added a nice zing, and the Royal Premium caviar (by Cavian) paired perfectly. Pasta alternatives: raviolino del plin, spaghettoni from Gragnano with lobster and chili. Chef Francesco excels at fish. With the turbot and parsnip mash, we particularly liked the elegant beurre blanc. The bouillabaisse is a classic in his repertoire: mussels, venus clams, red mullet, monkfish, croutons, and rouille sauce. And what does the Ayurveda community get? Cauliflower with rice seasoned with Oriental spices, seitan, and coconut lemongrass sauce, for example. Vegan-vegetarian, lactose-free, and gluten-free.
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