Badrutt’s Palace Hotel St. Moritz

My personal highlight: Admiring the wooden wall shelves with books from 120 years of Badrutt’s Palace-history & the unique Sistine Madonna from the easel of the famous Raphael took my breath away!

Badrutt’s Palace is located in the beautiful upper Engadine. Experience an authentic and calming vibe from the moment you enter the Hotel. Dive into a space where you get surrounded by high quality service and an ambience that relaxes your senses. The kindness of the staff is the first thing I noticed and appreciated every moment of my stay. They read every wish from your lips and make a guest feel comfortable in every situation.

The authentic and historical heritage goes back to 1856 when the family Badrutt started this project. Johannes Badrutt bought a small guesthouse in St. Moritz and gave birth to that fairytale that is still alive today. During my stay I had the pleasure to be guided through the house and understand much about the values and thoughts that the family Badrutt put into this pearl. It’s the perfect hideaway for families and couples that appreciate high luxury and aim to discover the upper Engadine Alps in Winter or autumn for skiing, hiking or simply enjoy time off.

The view to the lake of St. Moritz is the cherry on the top. 

The dedicated staff lead by Richard Leuenberger makes Badrutt’s Palace Hotel be part of the „Swiss Deluxe Hotels“. The label stands for premium quality and extraordinary service lead on a heritage of tradition and experience.


Badrutt’s Palace has 157 rooms including 37 suites with a view of the alps. The rooms offer elegance,  class and high comfort. Experience a symbiosis of luxury furnishings, timeless elegance and modern technology.

The popular 280 m² large Hans Badrutt suite completed in 2003 together with the 250 m² large Helen Badrutt suite have a marble bathroom. The Helene Badrutt’s Suite reflects very nice how elegant and classy they have been thought already back in time. It is decorated with unique pieces of art that belong to the family. For the interior sophisticated premium textiles are chosen added with modern technical equipment. The hotel is carefully refurbished in keeping the historical foundations.

Get more information on all activities of the winter and summer destination of St. Moritz here. If you are a food lover it’s an absolute must to visit St. Moritz during the St. Moritz Gourmet Festival in January! Read more about my personal experience here.

Gourmet Highlights at Badrutt’s Palace – Kitchen Party & more

I had the great chance to experience their excellent cuisine during the St. Moritz Gourmet Festival. An absolute highlight offers the kitchen party. Get to feel from very close, how the Chefs prepare any food variation live and make you feel part of the team. You smell, taste and feel real food passion here.

Explore different restaurant that belong to the Hotel: The “Le Restaurant” serves French and international cuisine, the restaurant “La Diala” offers a light Mediterranean cuisine, the Le Coupole – Matsuhisa Japanese-Peruvian cuisine by celebrity chef Nobu in the former first tennis hall in Europe, The Patrizier Stuben offers Swiss specialities in the oldest farmhouse in St. Moritz,  The Pizzeria Heuboden is one of the most popular restaurants in St. Moritz you should absolutely try!  Grill Chadafö is known for its fine grill specialties. The Le Relais is the Noon counterpart to Le Restaurant.

IGNIV by Andreas Caminada

CIGNIV by Andreas Caminada at Badrutt’s Palace is the place where your valuable time gets enriched by enjoyment and culinary temptations.. Get surprised and seduced by the charm of the new IGNIV.
kitchen chef is Marcel Skibba. He was Sous-Chef at the Schauenstein Schlossrestaurant Hotel and will be in charge of IGNIV at Badrutt’s Palace during the winter months.

Chocolate Cult at Badrutt’s Palace with Confiserie Spruengli

If your heart beats faster when you’re surrounded by delicate Swiss Chocolate and creative dessert a must book during your stay at Badrutt’s Palace is the Chocolate Cult event taking place during the St. Moritz Gourmet Festival. Find pure chocolate art paired with experience and passion from Chef-Patissier Stefan Gerber and his staff. Delicious fresh made pralines, tarts, creams and pastries. Only tasting can explain!

Wellness & Beauty

Explore the wellness area at Badrutt’s Palace with endless time. Find a multifaceted centre to enhance the state of wellbeing. You enjoy a high class service from a lovely staff that feels what you need. Overlooking the snowy landscape while swimming in the heated outdoor pool (Winter 38 °C / Summer 37°C) is absolute relaxation.

Find an Aroma Steam Room 45°C / 100%, a Salt Steam Room with Himalayan salt 40°C / 100% f

My personal highlights

The kitchen party at Badrutt’s Palace is legendary. The explosion of different flavors and sounds around the stoves is a memorable moment I take home.

Get fascinated by the history at Badrutt’s. The warm infrastructure including lot of wood and sooting colors reminds me a bit to a sacrosanct place. It’s a place I recommend to escape to feel complete tranquility with high class service.


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Hotel & Restorant Lej da Staz Celerina

My personal highlight: Waking up early in the morning at Lake Staz observing the mist moving mystical & magical around me – This is a must experience hideaway in the Engadine

When it comes to travel to the Swiss Alps, Engadine is the destination of my choice. This region is not only famous for its Swiss Indian Summer in autumn. Here you enjoy hospitality on a phenomenal and very personal level.
On top, the food and dishes you get are of excellent quality. Coming here during autumn you encounter colorful pine and larch trees that are unique in Switzerland.

What to expect at Lej da Staz

The surrounding is unique at Hotel & Restorant Lej da Staz. The house is embedded in a protected natural area not accessible by car (7 minutes by car from St. Moritz main station) directly at the Lake of Staz. Enjoy absolute privacy and tranquility in the middle of a forest surrounded by the alps. The peak you admire from the terrace is the Mountain Piz Julier (3380 m). The hotel is managed by Anja & Hans-Jörg Zingg and a lovely super friendly staff.

Use Promocode Lovefoodish to get a delicious Engadine Appetizer plate with your booking!


The hotel offers 10 cozy bed rooms. All rooms are decorated with an authentic alpine style and offer good standard comfort. Obviously the room facing the Lake is the first choice of the house, book it if you have the chance! The view over the lake brings you to a fairy tale you have never been before.

Walking inside and outside the house you recognize that there has been put a lot of attention to details. The surrounding is maintained with love and make you feel like home. Take the advantage of being out in the middle of the nature, stroll through the forest and observe the squirrels swing from one tree branch to the other.

Getting spoiled at Lej da Staz Hotel

  • The staff is there to spoil you with attention. Use the included transfer that picks you up in St. Moritz.
  • Use their e-bikes or mountain bikes to discover the fabulous woods.
  • Are you planning a seminar or a family party for a weekend? Rent the whole house and have it all on your own. They have special rates. Get in contact with the hotel or visit their website here to find out more about.
  • A cozy sauna house  just a few steps distant from the Lake is a must when you stay there.
  • The terrace invites to relax. Lean back in one of their sun basket and enjoy the sun going down after your  hike or bike day.
  • Get special rates when the weather is cloudy or rainy, find more about these special rates, here.
  • The hotel offers a big play ground for kids and is vey family friendly. Special spectacles and entertaining programs are available. On the stage kids can listen to fairy tales.
  • Are you planning a hike to the alp and want to see more of the Engadine? Absolutely stop by at El Paradiso alp restaurant. This restaurant belongs to the same management and offers exceptional alpine atmosphere up at 2181 meters. Their food choice is excellent, try the Paradiso Cremeschnitte! A dream all made of vanilla cream and puff pastry. They’re baked fresh every day!

Food at Lej da Staz

Great local and home made prepared food choices are available at Lej da Staz. Choose out of three food places: The restorant, the Stazer Club Stubä ( a cozy private room) or the Take away kiosk Quickquito located outside (available during sunny days).

Enjoy local hand made dried Engadine meat specialities or goat cheese specialities from their local cheesemaker.
I absolutely recommend their risotto. It comes with fresh mushrooms and local alp cheese that makes its taste intense and creamy.
The cheesecake is a must try and signature dish on the menu, it’s made of goat cheese. Their Saazer Moorechopf – sticky sweet chocolate marshmallow kisses are finger licking.

Want to spent more time in the Engadine?

Explore the region for great hikes, biking, sailing or skiing in winter.
A must do to get the whole picture of the Engadine Lakes is to visit Muottas Muragl. The view up here is astonishing, you can reach it by cable car or hike up/down.

Find more information and travel suggestions on this region on the site of St Moritz Tourism www.stmoritz.ch. Or get inspired in an other blog story of mine discovering the region by mini cabrio.

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Iglu Dorf Davos Klosters

Loving challenges, I thought: why not sleeping 2600 m above sea level in an Igloo?

It’s the first time I overnight in the middle of a Swiss Mountain, in winter, in an Igloo. Can you imagine how you feel lying in a 42 ° hot Jacuzzi and admiring a sky full of stars before cuddling yourself in a warm sleeping bag? I was speechless. Only trying it by yourself can make you such this experience richer! You even have electricity and no minus temperatures! I finally had a cheese fondue in the ideal setting!

Igloo Village Davos Klosters

I love skiing in Davos Klosters and you pass by at the Igloo Village coming down from the mountain Weissfluhjoch. I always saw that snow houses but could never imagine what a stylish and well-equipped Winter Hotel is hidden underneath. Every angle of the Igloo Village is built with love and on purpose. A tunnel system connects the igloos to each other. You feel the passion put in this project when you talk either to the Village Manager in Davos Elias Torgler or the guide Adrian. But also once standing in the middle of the bar or in the Igloo rooms with open eyes and mouth.

Igloo Villages around Switzerland and the world

Amongst breath-taking mountain scenery, wonderful snow palaces emerge every winter at seven locations to include Davos KlostersGstaadEngelbergStockhorn and Zermatt in Switzerland, the Zugspitze in Germany and one in Andorra/Pyrenees.

Every Igloo village has its only design concept, a Village Manager and an own staff with dedicated guides. The construction and maintenance of these villages need time, power and exceptional efforts. The guides are often included in the construction phase taking about 3 weeks. They work day and night even during snowstorms and at very low temperatures to make this project happen. The igloo is open for daily visits and overnights in winter season.

This is real snow art!

Each room features a different design. International artists decorate the interior spaces of the Igloo-Villages with careful attention to detail, creating enchanting fantasy worlds in snow and ice art. It takes up to 15 h per room to create this incredible characters and artwork. They carve large and small ice sculptures by hand and transform rooms into glittering fantasy worlds.

Accommodation Igloo Village Davos Klosters

There are 14 sleeping rooms available of different categories. You find suitesstandard rooms or group rooms for example. The rates start at 159 CHF and include food, breakfast and hot tea, no alcoholic drinks. Some rooms have an own Jacuzzi and toilet. All other rooms have toilets to share. Some rooms do even have a power station to recharge your phone. Ask for the special package including outdoor adventure programs, too. Get more details or your reservation here. This Igloo Village can host up to 120 persons.

Food, Drinks & more

Take an aperitivo in a stylish ice bar. For dinner there are ice dining rooms where you get cheese fondue or pasta. A warm blanket to keep you warm is included. Wine and drinks are available, too.

An absolute must is the wellness area. The Jacuzzi overlooks the mountains. There is a wooden stone sauna, too here in Davos Klosters.

A cozy Swedish Cottage with a chimney that is used to warm you up with a coffee or wine before going to sleep is the best place to end your day. The space is ideal for group events, too.

The overnight includes a snowshoe walk after dinner, the super warm sleeping bag and snowshoes if needed.

My personal highlights

Staying over night at the Igloo hotel is an adventure. It’s the whole program setup that makes this stay unforgettable.

  • Meeting new people and sharing most of my Igloo moments together.
  • Getting an aperitivo surrounded by stylish ice sculptures and great music.
  • Gourmandizing a delicious fondue having a warm blanket on my legs
  • Enjoying a homemade cinnamon bun for dessert that got warmed directly on the fire in the Swedish cottage Kota.
  • Taking a bath in the 42 ° Jacuzzi under a sky of shining stars in the plain nature and the 35° wood sauna.
  • Waking up early morning, admire the distinctive Engadine Blue sky and be the first skiing on the untouched slopes.

Why building an Igloo village back in 1995?

The main reason why this idea came up to the founder of Iglu-Dorf (Igloo Villages) Adrian Günter in is because he loves snowboarding on untouched, fresh prepared slopes. How can I be the first early in the morning to touch the snow? By sleeping up in the mountain, he thought. That is how the first igloo ever built was a simple hand shovelled one only to host a few of his friends. Out of this idea the future business offering a real Igloo Village originated. Iglu-Dorf has been building hotels out of snow and ice for 20 years.

How to build an igloo

I have this image of stacking snow cubes, but I have been taught different. Usually around beginning of December when the first snow falls and the slopes are ready the local mountain railways furnish the Igloo Village with technical snow from the snow cannon. Technical snow has perfect properties for the igloo construction since it is compact and resistant.

A big air blown balloon made of a resistant canvas is used to create the dome shape. After only few hours the balloon is destroyed and the ideal shape for the igloo remains. Now the hard handwork begins. All the superfluous snow is shovelled away to the final needed size and shape of the igloo. Tons of snow is used. Hundreds of meters of wire providing electricity inside and around the igloo. Electricity is needed for various stations as the kitchen or the rooms.
Some of you may have seen the Igloo Sport Studio built in St. Moritz for the Ski World cup 2017. Thanks to Iglu Dorf this unique sport studio came to reality!

Watch here how this Igloo got built! 

Thank you for getting inspired by the Lovefoodish accommodation guide.



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AccomodationLocal Swiss FoodRestaurant Guide

Hotel Chesa Rosatsch Celerina/St. Moritz


How curiosity brings me to a Foodie Hotel in Celerina/St. Moritz with one of the best Swiss Gin

Thanks to my continuous interest in food and drinks I found out about this place in the Swiss Engadine Alps. The Hotel Chesa Rosatsch is located in Celerina, not far from St. Moritz, directly on the Inn River.
This region is world famous for its natural beauty. The Silvaplana Lake situated very close to Celerina is a kitesurfer’s paradise. The Lake of Sils close by is a great challenge for sailors. Myself I took some cool sailings lessons up here last autumn, the power of the wind is astonishing! If choosing this destination, be prepared for some great fun and a large choice of activities.

Hotel Chesa Rosatsch: More than a hotel – a paradise for foodies

This house was built in 1633 and consists of 4 houses today. They are all connected together like a little labyrinth. The owners put much care and love to keep it still so graceful and traditional as it is. This “Foodie hotel” is a secret hint. You get spoiled with the choice of choosing out from 3 restaurants. The minimum of nights you should book is 2 so that you get a taste of their culinary program starting from local food to Slow foodnose to tail or dry aged meat. Jonas Gantenbein is the Manager of the house.

Additionally I found a puristic premium quality Gin called GINUIN here. I am the proud owner of 1 bottle out of 100. The Gin’s taste is aromatic and kind of strong. The fresh branches of thyme and lemon skin in the glass deepen the flavor. I can drink it pure, that’s a good sign Michael a close friend of Hotel Chesa Rosatsch tells me, since only good quality Gin can be enjoyed pure!


By walking through the corridors you easily get thrown back in time by the antique photography hanging on the wall. The rooms have a classic decoration with the right touch of modernity. Book a double room or a spacious family room with private kitchen. Use the sauna where you can relax after your hiking or skiing adventure. Find more details here.

Restaurants & Drinks

Restaurant Heimatli

This place is casual and concepted for people that love simple Swiss Cuisine in a homey ambient. 400 years ago you could have found a butcher shop here. Today it lives from its authentic interior. It’s outfitted with glasses, plates and single pieces of furniture from Engadine second hand shops.
Local people appreciate it due to its simplicity paired with the excellent quality price ratio. Get a 3-course lunch menu for only 19 CHF.

Gianna the manager of the restaurant has lovely stories to share, for example where to go for a cheese manufacturer tour during your stay. Or how a Chef of the kitchen brings hand picked plumes of her garden to work to produce the delicious liqueur vieilles prunes (plums) for hotel guests.

My food experience

I got some flavorsome Engadine curd pizokel with a mild mountain cheese sauce, chard and bacon as a starter followed by tender beef cheeks with mashed potatoes. The beef was marinated for 3 days and prepared 48 h sous vide to get that delicate and juicy taste. The dessert served a exquisite apple juice cream.

Gianna and her staff are happy to serve a matching craft beer with the food. They have pleasurable local craft beers. I had a Black Boval, it’s a dark and bit sweet beer brewed at the Brauerei Engadiner Bier. I even tasted a bit of a chocolate out of it.

Restaurant Stüvas Rosatsch (14 Swiss Gault & Millau)

At Restaurant Stüvas Rosatsch (Stüvas means parlor) you can enjoy Slow food dishes prepared from Chef Jan Gassen and his team. More than 95 % of the ingredients originate from the Engadine or the close by “Veltlin”. Here Slow food is lived daily not only on the paper but served on the plate. The Stüva is the first official Slow food certified restaurant in Switzerland.

If you get the chance, make a tour in the cellar and explore their stock of fruit and vegetables. They are preserved during summer time to offer quality food all year long. Pears, apples, berries, figs, old varieties of carrots, I saw some Engadine artichokes!

Your nose to tail menu

Try a Variation of the Terra Retica ox Oxtail consommé with vegetable pearl and a Raviolo filled praline and tartar or the Grand Alpin Lasagne with calf’s milk piccata Jura Truffle and boiled Lömmenschwiler Beans.

Their wine choice is variegated; choose out of almost 400 wines. There is a vast selection of Swiss wines. Marco and Daniela know a lot about their wines ask for recommendation.

Restorant Uondas

Uonda means wave. Being located directly at the river the wave was an essential element to be included while designing the interior of this restaurant. I find the outcome really classy and intimate. Restorant Uondas is known around St. Moritz for its unique home maturated meat called “madüra” which means maturation. The Master butcher Ludwig Hatecke stands for the exceptional quality of this regional meat.

I had the chance to admire some big piece of meat in their in-house maturation cellar. There are different cuts of meat as lamb, beef or veal. Maturation time varies due to the size of the piece. Lamb takes about 4 weeks, veal 6-7 weeks and beef up to 12 weeks. The meat is stored in a special fridge at a temperature of 1-2 degrees. Humidity is ideal for the maturation process. It looses up to 30% of water, this makes it reducing weight and getting a prestigious delicacy. A tradition of meat aging on the bone improves the taste and tenderness of the meat.

Meat lovers order an own piece of meat and get a detailed report about its maturation process. When it has reached the ideal maturation Daniela, the manager of Restorant Uondas calls you and you organizes you a table for dinner! Reserve your meat here.

My food experience

The madüra meat is available in different ways of preparation. Take a combination of starters to get the whole picture. I loved the vitello tonnato, the roast beef and veal tartar. I put only a small drop of lemon olive oil and bit of black pepper to that natural very divine meat savor. They have a menu called “Tavolata” that gives you a good selection of dishes for an evening.

The nose to tail offer is superb; too, go for a spider veal steak for example or a hanging tender steak. I got a veal steak as a main grilled over lava stone. Honestly, it’s one of the best steaks ever had in my life. The most tasteful piece is the one at the bone! The meat comes with veggiesquinoacrispy pommes-allumettes or a spicy eggplant parmigiana. Whatever you desire.
In the hope that you still have some space in your stomach, try the homemade soft ice cream. It’s preparation follows a secret recipe and offers different toppings. I loved it natural.

My personal highlights

Discovering this place enriched my food horizon. The whole team welcomed me hearty and spoiled me with all of their attention. I felt like attending a private gastronomic class. There is so much passion for everything they do. It’s kind of viral! All the insights about the madüra meat, nose to tail and the Slow food preparation are values I will never forget.

I am not a Gin connoisseur, but after having tried their Gin called GINUIN I am officially starting exploring. This Gin follows the Slow food concept and contains only genuine botanicals, exactly 25 of them. The juniper used is collected in the local forest of Pontresina. Even hotel guests collect juniper branches for the Gin when they go for a walk. I love the fact how people feel involved to support their projects. The lemons originate from a village called Limone at Lago di Garda. They explain to me, that it is still in an allowed geographical distance parameter, since even closer, than taking it from Geneva. The Gin is distilled with a special procedure of a double bain marie. This creates its premium quality. The fresh handmade marsh mellows matched perfectly with the Gin!

Thank you Hotel Chesa Rosatsch, Michael, Jonas, Daniela and Gianna for this unforgettable experience. See you soon again.




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