The story
Hide & Seek is one of the dining destinations within the 5-star Hotel Giardino Mountain in Champfèr-St. Moritz. The hotel describes itself as “St. Moritz für Fortgeschrittene” – a modern design hotel that balances luxurious comfort with Alpine freshness. Hide & Seek contributes to that spirit with a menu rooted in Mediterranean cuisine, served in an atmosphere that feels both sophisticated and welcoming.
The kitchen focuses on Mediterranean dishes, bringing the warmth of southern European ingredients to the high Alps. Guests can expect a menu that highlights fresh produce, herbs, and balanced flavours – a style that aligns with the hotel’s broader culinary philosophy of respect for ingredients and mindful enjoyment. The restaurant is listed alongside the hotel’s other venues, including the Michelin-starred ECCO and the traditional Engadiner Stüva, offering a lighter, more convivial option for dinner.
Hide & Seek earned a Michelin recommendation in the 2026 guide, a recognition that speaks to the consistency and quality of its cooking. The award places it among the notable dining experiences in St. Moritz, where the restaurant serves both hotel guests and outside visitors looking for a refined yet unpretentious meal. Whether enjoyed after a day on the slopes or as a standalone evening out, the restaurant delivers a taste of the Mediterranean in the heart of the Engadin.
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Excellent cooking
Seafood, pasta, Ayurveda, caviar, and even a Chateaubriand: The «Hide & Seek» at the «Giardino Mountain» is, from a culinary standpoint, an eclectic mix. But the quality is excellent! Francesco Leone and his twenty chefs handle every challenge with ease and, despite all the pressure, still find time to lovingly attend to the details—whether it's crafting tempting amuse-bouches (such as cannoli with scampi) or delicate friandises at the end. Guests in the popular «Stüva» also get what they desire: rösti with fried egg, capuns, pizzoccheri & co. Pure enjoyment outdoors on the sun terrace with an unobstructed view of the Corvatsch. We start with a tuna rose with soy, sesame, horseradish, and a kohlrabi broth. Applause for the craftsmanship, applause for the flavor. St. Moritz is close by, and so it seems caviar is also a must in Champfèr. Some «Piatti extra» have been newly listed, such as «Linguine con panna acida» (sour cream). Fortunately, the pasta was cooked quite al dente, the lemon zest added a nice zing, and the Royal Premium caviar (by Cavian) paired perfectly. Pasta alternatives: raviolino del plin, spaghettoni from Gragnano with lobster and chili. Chef Francesco excels at fish. With the turbot and parsnip mash, we particularly liked the elegant beurre blanc. The bouillabaisse is a classic in his repertoire: mussels, venus clams, red mullet, monkfish, croutons, and rouille sauce. And what does the Ayurveda community get? Cauliflower with rice seasoned with Oriental spices, seitan, and coconut lemongrass sauce, for example. Vegan-vegetarian, lactose-free, and gluten-free.
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