KCC by Mauro Colagreco

Pizza is also available. Naturally, it's excellent and crafted from the finest possible ingredients. Organic tomatoes, mozzarella from Agerola, anchovies from Cetara, for instance, for the "Pizza di mare romana". But pizza (20 varieties!) is only half the story: this "pizzeria" ranks among the best Italian restaurants. "My baby," says the busy Kulm executive Mario Taufer, meticulously attending to every detail. Pasta and other dishes are also served on the spacious terrace on sunny days. "We source everything from Italy," says Taufer, making only two exceptions: lamb from Andri Casty in Zuoz, and beef from St. Moritz's legendary butcher, Plinio Laudenbacher. Taufer also works as a food scout and discovered Ecopesce near Cesenatico on the Adriatic coast, a modern company that elevates whatever comes from the Mediterranean. The "soaso," for instance, is on the menu—a type of small turbot, though not quite as refined as the original. Taufer roasts it with artichokes and potatoes; it is then carved tableside. The "capesante" from the Adriatic are excellent, wrapped in a thin slice of Lardo di Colonnata and served with a spring-inspired pea and bean ragout. A few classics have become indispensable to the menu: the salad featuring premium Sicilian tomatoes from Marinda and red onions from Tropea. Tortellini bolognesi in broth. The hearty Cacciucco alla livornese fish stew. Veal ossobuco. The ravioli selection is expanded each year. New addition: bruscandoli ravioli with ricotta and hop shoots. It may sound unusual, but it tastes delicious. The same applies to the season's first asparagus from Padua.