Carlton Hotel St. Moritz

The Cerea family’s Alpine outpost at the Carlton Hotel translates Lombardian opulence into a high-altitude sensory journey at Da Vittorio - St. Moritz. A dish-led opening reveals the paccheri alla Vittorio, a masterclass in emulsification where a trio of tomatoes is transformed into a velvet, coral-hued lacquer that clings to al dente tubes. The aroma of fresh basil and aged Parmigiano-Reggiano precedes the tableside mantecatura, a technique that ensures a glossy, cohesive finish. Beyond the pasta, the menu explores technical precision through a delicate gnocco stuffed with black truffle fondue, offering a molten core against a supple texture. Seafood is treated with reverence; Sicilian scampi are served crudo, their natural sweetness brightened by a complex infusion of elderflower. Each course balances the rustic soul of Bergamo with the refined rigor of two-star gastronomy, culminating in a warm, laminated cornetto.