The story
At Krone Säumerei am Inn in St. Moritz, Swiss cuisine takes shape through careful texture and local sourcing. British born chef James Baron shares the kitchen with his wife Natacha, guiding a menu that balances precision with familiar warmth. Their Gault&Millau score reflects years of refining these combinations into something distinctly their own.
James Baron builds each course around deliberate contrasts and regional ingredients. He pairs delicate proteins with earthy vegetables, often using fermentation and slow cooking to deepen flavors. His wife Natacha manages the service side, ensuring the dining pace matches the kitchen’s rhythm. The team sources heavily from the Engadin valley, which keeps every plate grounded in the local landscape. This regional cooking avoids unnecessary complexity in favor of clear aromatic lines.
A fish crisp arrives with a beetroot crust and horseradish mayonnaise, followed by a paper thin tartlet layered with eel mousse. Winter menus highlight caramelized chicory alongside sea bass confit in brown butter and a grapefruit beurre blanc. Heartier options include luma veal chops and oxtail braised inside spinach leaves, finished with chestnut and salsify. A plated sturgeon brings Imperial caviar to the table, while a simple krapfen filled with sauerkraut and mustard proves surprisingly cohesive. The sweet finish relies on grape sorbet, fresh berries, and lime gel rather than heavy creams.
The property operates as a boutique hotel with eighteen guest rooms spread across a restored building. Contemporary artworks hang alongside traditional architectural elements, creating a calm backdrop for long meals. Guests can also visit the adjacent bakery and bistro named Fö e Flamma dal Barun for casual breads and pastries. The overall space feels anchored in Alpine tradition while remaining quietly modern. This Engadin kitchen continues to draw visitors who value craft over spectacle.
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