Apollo

The story

Apollo Davos: Michelin-Starred Modern Mediterranean Fine Dining

Fine Dining in the Grischa Spirit

At Apollo, the fine-dining restaurant inside Hotel Grischa in Davos, the atmosphere is as deliberate as the cooking. The team calls it “entspannt Grischa Atmosphäre” – relaxed, unpretentious, distinctly Alpine. Here, a Michelin star and 15 Gault&Millau points sit alongside a genuine warmth that makes the experience feel less like a formal tasting and more like a generous invitation.

A Menu Rooted in Place

There is no à la carte. Instead, Executive Chef Thomas Huber composes two multi-course menus that change every two weeks. One is built around meat and fish; the other is vegetarian. Both draw primarily on regional and Swiss produce – a commitment to sustainability and animal welfare that runs through the kitchen. Yet Huber does not shy away from the best ingredients from elsewhere, weaving global components into the sequence when they make sense. The result is a modern Mediterranean cuisine that feels both of its place and open to the world.

The Team Behind the Flavors

Huber, together with Chef de Cuisine Sergiu Midori, has shaped the culinary direction of the Grischa for years. Their previous work at the hotel’s Pulsa Restaurant showed a flair for creative reinvention. At Apollo, they work in an open kitchen, where each plate is assembled live, in full view of the dining room. It is a quiet theatre of precision and taste – and the reason this Davos restaurant earned its Michelin star.