The story
Perched in the mountains above St. Moritz, Chasellas is one of the two mountain restaurants belonging to the historic Suvretta House hotel, a grand alpine retreat that has welcomed guests since 1912. The restaurant offers a distinctly different experience from the hotel's formal dining rooms, focusing on hearty, unpretentious country cooking that reflects the traditions of the Engadin valley.
The atmosphere at Chasellas is relaxed and welcoming, a place where the focus is squarely on the quality of the ingredients and the warmth of the setting. After a day on the slopes or the trails, it provides a natural gathering point for guests and visitors alike. The cuisine is rooted in the local landscape, with dishes that celebrate the robust flavours of the region.
While the restaurant is part of the larger Suvretta House operation, it has earned its own recognition. Chasellas was recommended by the Michelin Guide in 2026, a testament to the skill of the kitchen in elevating simple, rustic fare. This accolade places it among the finest dining destinations in the Engadin, cementing its reputation for honest, satisfying Alpine food. For those seeking a genuine taste of the mountains in a setting defined by comfort and tradition, Chasellas delivers an experience that is as memorable as the views.
Recognition
Ambience
Details
History
The rustic "Stube" at the "Suvretta House" has a huge fan club. No wonder. The large sun terrace is a dream, an oasis of calm. And the two hosts do a fantastic job: Head chef Martina Federici, expertly supported by Executive Chef Fabrizio Zanetti, excels in every area and never loses her composure or her cheerful smile, even during peak service. Kurt Walters is the poised, long-serving maître d' and tartare master on the front line. "I've been working in paradise for 35 years," he says. Martina cooks what the guest requests alongside her eight-strong brigade. It can be a Wiener Schnitzel, souffléed in foaming butter, or a cheese fondue made according to the old "Suvretta House" recipe. But she is always ready for culinary flights of fancy: whole sea fish (sea bass, turbot, sole) are always on the menu, and the sea bream baked in a beautifully crafted salt crust is an absolute hit. Martina also demonstrates her class in the finer details: the amuse-bouche featuring Engadin tartare, Gillardeau oysters, dashi, and chive mayo was nothing short of spectacular. Thai cuisine is also available: wonton soup with chili and coriander, spicy but not overpowering; the elegant duck ravioli are scooped from the hot broth with chopsticks. Even behind the simple term "daily pasta" lies something delightful: this time, gnocchi with the first morels and peas of the season. By the way, "five-star tuning" for the peas: hand-peeled and halved. The Carnaroli Gran Riserva risotto is also highly popular, shaved with winter truffle tableside upon request. A nice touch: because many "Suvretta" guests bring their children, there is also a children's menu: "Captain Bluebear" (Wiener Schnitzel), "Angry Birds" (chicken strips), "Papa Moll" (meatballs with elbow macaroni), and much more. Non-hotel guests are also welcome in the "Stube" – mayor Christian Jott Jenny is a regular.
Location
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