The story
Da Vittorio - St. Moritz sits inside the Carlton Hotel at Via Johannes Badrutt 11 in St. Moritz, where the Cerea family's modern Italian cooking earned two Michelin stars in 2026. The kitchen is an Italian kitchen rooted in Lombardy, cooked at altitude with ingredients sourced for the mountain setting.
Paolo Rota, brother-in-law of the Cerea brothers, runs the kitchen during the winter season with four young cooks from the Cerea group. Gault&Millau gave the restaurant 18 points in 2026 and called it the best Italian restaurant in Switzerland. The reviewers praised classic Italian dishes reworked with care, precise preparation and a touch of surprise.
The Crudo d'Amare section is the signature, with glazed scampi, a flower and ginger infusion, and a tiger's milk ceviche that is more refined than the Peruvian original. A pigeon main course uses the whole bird, and the dessert list is led by pastry chef Eleonora Marsera. In the transition from autumn to winter, the kitchen offers a seven-course truffle menu, with white Alba and early black Périgord truffles shaved tableside.
Recognition
Ambience
Details
History
Excellent cooking
The man for all occasions! Executive Chef Salvatore Frequente is in charge of breakfast, the small menu on the sun terrace, the snacks by the two chimneys on the "Bel Etage," and the highly sought-after room service in a suite hotel. He also oversees the fondue served in the very well-booked gondola cabins outside in the parking lot. His most important role: Fine Dining in the "Grand Restaurant," elegantly lit, with little fir trees right in the center of the dining room. Just Rampazzi. Frequente, the man from the south, has settled in well in the mountains. Ludwig Hatecke and Andri Casty are his key suppliers, with massive "grosses pièces" served on large tables being the house specialty. The new hit: an organic chicken from Luma, prepared in a salt crust and well worth the 40-minute wait. Even the amuse-bouches reveal the chef's ambitions: Oona caviar 103 on a Bruggli trout chip, French toast with Luma beef tartare and white truffle. With the "corn variation," we particularly liked what was served alongside it: a playful chicken pâté on a chicken chip. Marinated slices of Lake Maggiore zander followed in the next course, nestled inside an elegant radish rose. The accompaniments were impressive: herb beurre blanc, sorrel cream, dill, Oona caviar. We enjoy spoon dishes, and the chef has several ready to serve. An Engadin organic egg from Andri Casty in Zuoz (renowned for its organic lamb) with porcini cream and Jerusalem artichoke foam, and of course Salvatore's signature dish: Carnaroli risotto Grand Riserva. Dark Grisons beer (!) was cooked into it, along with artichokes, wood sorrel, and veal sweetbread cubes basted with meticulous care. For the main course, a delicate venison backstrap from Savognin (served with rosehip and hibiscus) was carved. The owning family favors sustainable "Moving Mountains" cuisine. Frequente has embraced the concept brilliantly and with growing enthusiasm, presenting a complete "Moving Mountains" menu: oyster mushrooms, caramelized onions, vegan Engadin cheese, celery variation. However, we can't quite get used to plant-based cheese.
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