The story
Beefbar sits at Via Serlas 5 in St. Moritz, inside the Grace La Margna hotel, and serves a meat-driven BBQ menu that earned 14 points from Gault&Millau in 2026. It is also Michelin Recommended for 2026.
An aging cabinet is the centrepiece, and the cuts are shown off with some theatre. Wagyu tomahawks are lit like jewels: 1.4 kilos for two to three people costs 493 francs. Kobe beef is always available, while Hida, Miyazaki and Kagoshima beef are cut from the bone on rotation. Each guest orders at least 200 grams. Terroir Beef and Black Angus from Australia or the USA are the alternatives, and the USA Wagyu filet (120 francs) arrived cooked perfectly.
The starters are listed as "Street Food" and draw most of the praise. Bao buns come with Kobe beef smoked in jasmine tea, and the gyoza are filled with Kobe beef and chorizo and served with a jalapeño sauce. Quesadillas use Wagyu trimmings. Pappardelle with a Wagyu bolognese arrives with parmesan aged 101 months.
The Grace wine list is thick enough to weigh kilograms. Coravin lets premium bottles be poured by the glass, a Château Lynch-Bages 2014 among them. The restaurant belongs to the Beefbar group led by Riccardo Giraudi, with more than 40 locations worldwide, and David Frei holds the St. Moritz licence. It opens only in winter.
Recognition
Ambience
Details
History
Now the "Beefbar" is also making its way to St. Moritz. A newcomer with ambitions and a healthy dose of courage has secured the license: David Frei signed a ten-year contract for the new, already remarkably well-established, youthful five-star hotel Grace La Margna and completely renovated an entire floor for the "Beefbar". The man behind the "Beefbar": Riccardo Giraudi. They call him "Beefboy," a title he has honestly earned. There are over 40 "Beefbars" in the world's most important cities and most beautiful destinations. The centerpiece of every restaurant is an aging cabinet featuring fantastic cuts that are presented with cinematic flair. The Wagyu tomahawks, for instance, are illuminated like jewels and cost just that much: 1.4 kilos for two to three people for 493 francs. Kobe beef is always available, while Hida, Numamoto, Wine-Gyu, Miyazaki-Gyu, Hokkaido, and Kagoshima are cut from the bone on rotation. Minimum portion per guest: a substantial 200 grams! It doesn't have to be Japanese Wagyu; there's also Terroir Beef and Black Angus from Australia or the USA. The "USA Wagyu Filet" (200 grams, 120 francs), for example, was of outstanding quality and cooked perfectly. Only the accompanying "Traditional Black Pepper Sauce" was remarkably bland; we consoled ourselves with a classic Béarnaise sauce and fries. The robata setup was rather disappointing too: one would actually expect a robatayaki grill with binchotan charcoal. But inside the table grill sits merely a hot stone. Applause, however, goes to the starters, which are called "Street Food" here. The bao buns with Kobe beef smoked in jasmine tea are excellent. Kobe beef prosciutto is also listed (with salty panettone), and the quesadillas are prepared with Wagyu trimmings. Excellent the gyoza: ravioli with Kobe beef and chorizo, served with a jalapeño sauce. Finally, Wagyu is also featured in the pasta dishes, specifically in the bolognese for the pappardelle. The parmesan served with it comes with an age statement: 101 months. Salvation for all: the "Grace" wine bible weighs kilograms, and thanks to Coravin technology, premium bottles are also available by the glass: for example, a Château Lynch-Bages 2014. Not a top vintage, but just ready to drink and perfect with Wagyu. Open only in winter.
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