Albrecht Dürer at London’s National Gallery in March
19 November 2020
The new Mercedes-Maybach S-Class
22 November 2020Two of the world’s finest join forces: Kulm Hotel St Moritz and Mauro Colagreco
This winter you can treat yourself to the finest dining in the capable hands of the winners of the Hoteliers of the Year in 2016 as named by SonntagsZeitung on behalf of Switzerland Tourism .
T he legendary Kulm Hotel St Moritz was the first hotel to be built in St Moritz. The Kulm Hotel opened its doors in 1856 and immediately became popular for summer spa and painting holidays. A member of The Leading Hotels of the World, Kulm Hotel St Moritz has 164 rooms, five restaurants, the extensive Kulm Spa St Moritz (with a 20m indoor pool with underwater music, various saunas and steam room, a Jacuzzi, a fully-equipped gym and treatment rooms, all with stunning views over Lake St Moritz) and six conference rooms, with capacities ranging from 50 to 500 people.
They will welcome the three-star Michelin chef Mauro Colagreco this winter season when he takes over the hotel’s restaurant – the K. Colagreco was born in 1976 in Argentina of Italian ancestry. In 2001, he moved to France to train at the Lycée Hôtelier de la Rochelle, followed by stints working for the great chefs Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin. He is currently the best chef in the world (according to his peers in the annual Le Chef list), while his restaurant Mirazur in Menton holds the top position in the World’s 50 Best Restaurants list at present
The K by Mauro Colagreco will open on 15 December (11 days after the opening of the Kulm Hotel’s winter season on 4 December), bringing his innovative creations to St Moritz. Many of his dishes combine his life’s influences but they also absorb a little something of their surroundings, so diners can expect to sample some spectacular dishes that use local Alpine ingredients.
His food philosophy is all about freshness, simplicity, balance of colour and bringing out authentic flavours.One of his star ingredients is lemon, which makes anchovy fillets set on fried anchovy skeletons pop and sing, while a dish Colagreco simply calls “Green” combines garden peas, fennel and kiwi fruit in a tribute to fresh produce. “Luxus beta vulgaris” is a signature dish that combines the everyday (salt encrusted beetroot) with the ultimate luxury (Oscietre caviar cream).
The K by Mauro Colagreco will be open for dinner only, from 19:00 to 21:30 hours, Tuesday to Saturday inclusive. Colagreco will be personally present at the Kulm Hotel on certain dates, otherwise his Chef de Cuisine Paloma Boitier will be in charge of the kitchen. Ms Boitier is a fellow Argentine who has been working at Mirazur for close to five years; as well as being an essential member of the kitchen team, she is also the restaurant’s in-house artist.
Reservations for The K by Mauro Colagreco are now open and can be made by emailing The K Reservations
To make a reservation in the hotel, call the Kulm Hotel St Moritz on +41 81 836 80 00 or email Kulm Hotel Reservations