The Kulm Hotel St. Moritz is set to be the new culinary hub of the Engadin this winter with the opening of three restaurants in partnership with some of the most talented chefs and creatives from around the world. Michelin-starred chef, Mauro Colagreco takes the helm at the Kulm Country Club; rising star of the British culinary scene, Tom Booton takes up residency at the legendary Sunny Bar, and Luke Edward Hall reveals his magical designs of the new Peruvian destination restaurant, Amaru, in partnership with Peruvian chef, Claudia Canessa. The Kulm has also appointed ‘Directeur d’ambiance’ Arman Naféei who has curated a bespoke music programme.
“The Kulm is a bastion of tradition, but it is also the home of creativity and innovation
in hospitality – it is always our desire to work with cultural pioneers who can help create
a sense of magical escapism for our guests. We are proud to partner with these leading creatives and to create an unforgettable winter season ahead.” Comments Heinz Hunkeler, General Manager, The Kulm Hotel St. Moritz.
Peruvian restaurant, Amaru, offers a sense of the unexpected, in the heart of the Alps.
With menus by Peruvian chef, Claudia Canessa, and interior designs by British artist and designer, Luke Edward Hall, guests can enjoy sharing dishes, featuring simple but beautifully prepared ingredients, in magical surroundings. The menu concept is based on the idea of sharing ‘street food’ inspired dishes whilst the interior designs are inspired by the glamour of St. Moritz, the surrounding natural beauty of the Engadin, infused with elements of Peru and topped off with a stunning mural, hand-painted on the vaulted ceiling. Amaru is open Tuesday to Saturday, serving dinner from 1900 to 2200 hrs.
Taking to the helm of the Sir Norman Foster designed Kulm Country Club, Michelin-starred chef Mauro Colagreco introduces a relaxed, elegant concept with exceptional, high-quality ingredients prepared over elements of fire on the Josper oven. The re-imagined spaces celebrate the natural light and beauty of the surrounding mountains and create the relaxed, festive atmosphere. Diners can enjoy dishes prepared on the embers, grill or charcoal, served family style. Music programming including curated analog sounds and featured artists exclusively invited by ‘Directeur d’ambiance’ Arman Naféei, add to the overall vibe – open to locals and guests on Wednesday to Sunday for lunch and dinner until 2200hrs.
The legendary Sunny Bar welcomes the talented British Chef, Tom Booton, with an energetic new approach that celebrates the heritage and tradition of the oldest sports bar in the Alps, with his brilliant take on sporting cuisine, which is an infusion of Swiss and British ingredients. Taking inspiration from the concept of the ‘Gastro-pub’, Tom’s menus feature hearty dishes, elevated with a sophisticated interpretation, including Tom’s Toad in the Hole. Sunny Bar welcomes guests for dinner Friday to Tuesday evenings, from 1900 to 2200 hrs.
“We embrace a symphony of flavours, a grand culinary journey where every dish tells a tale of excellence. We have the widest variety of cuisines and tastes on offer across all our restaurants. Collaborating with the finest chefs worldwide, we craft an experience where every palate finds its masterpiece, ensuring tomorrow’s delight surpasses today’s expectations.” Comments Mauro Taufer, Executive Chef at The Kulm Hotel.
The Kulm Hotel’s culinary offering also extends to the local favourite, Pizzeria restaurant, featuring a new state-of-the-art show kitchen and striking wine cabinet display.
The Kulm Hotel, St. Moritz opens for winter season 2023/24 on 6 December, with Double rooms starting from CHF 1,030 / £930 per night based on two people sharing. Reservations for Kulm Country Club, Sunny Bar and Amaru are now available via www.kulm.com
.jpg){kind=tracking}
