The story
La Scarpetta in St. Moritz began as a 2017 pop-up at the QN Bar, where three founders experimented with honest Italian cooking using a pay-what-you-feel model. This testing phase matured into a permanent restaurant in December 2018, occupying a converted shoemaker's workshop that directly inspired the venue's name. The space honors "fare la scarpetta," the custom of using bread to soak up every drop of sauce. The kitchen channels this spirit into a streamlined menu of shareable antipasti, hot soups, and fresh pasta made daily.
Regular orders feature the Bruschetta layered with sweet red onions from Tropea or a chicory salad finished with mandarins and a crunchy cacio e pepe crumble. The pasta del giorno rotates through shapes like tagliatelle and trecces, letting guests select toppings such as pesto or truffle. House-made brasato ravioli draws attention for its deep flavor, while a vegetarian pasta appears on the board without special notice. Even the soup offers unexpected twists; the bruciato mixes wild corn cream with a generous pour of tequila.
Situated between the Kulm hotel and an Hermès boutique, the small dining area stays full, requiring rapid service turnarounds during winter evenings. Judges awarded La Scarpetta a Gault&Millau score of 13 for 2026, highlighting the reliability of the pasta program and the quality of the ingredients. The wine list supports this grounded Italian style, stocking around 400 bottles with a heavy tilt toward Piedmont. Diners frequently select the Merlot Primo Passo, a cuvée produced by the owners in their home region of Ticino.
Recognition
Ambience
Details
Facebook
Instagram