Kronenstübli

The story

Kronenstübli, St. Moritz: Classic French and Italian Cooking at Grand Hotel Kronenhof

Kronenstübli is the stone pine dining room of the Grand Hotel Kronenhof, at Via Maistra 130 in Pontresina, a short distance from St. Moritz. The kitchen cooks classic French and Italian-Mediterranean dishes, and Gault&Millau rated it 16 points in 2026.

Piantanida and the duck press

Fabrizio Piantanida runs the stoves here and in the hotel's Grand Restaurant, which dates from 1872. The cooks work as one team across both rooms. In the Stübli, a Rouen duck canard à la presse is always available, with its sauce pressed in a silver duck press. The Michelin Guide lists the restaurant as Recommended for 2026.

Char, lobster and quail

Piantanida fishes Lago Bianco, at 2,234 metres, and slices the char into a thin carpaccio with raspberry vinaigrette and gel. The herbs come from the hotel's own high-alpine garden. Poached Canadian lobster arrives with a celery and Granny Smith salad and a grating of Persian black lemon. The quail soup is a clear essence poured over pink breast slices and a soft-boiled egg, shabu-shabu style.

Italian plates and Engadin lamb

Bottoni, filled with braised beef shank, come surrounded by Quadretto cheese from the Pontresina dairy. The lamb loin comes from the Casty family in Zuoz, with smoked aubergine, fondant potatoes and ratatouille. On Wednesdays the special is chateaubriand with herbs from the hotel garden. Service is led by Sonja Jörg, and the wine list draws attention in its own right. The dress code is smart-casual.