This restaurant is terrific. The food is top notch. The service was attentive and friendly without hovering. The dishes were not experimental, but were also creative albeit in a traditional way -- and most important were extremely tasty. I had a scallop with artichoke foam appetizer (I think), paccheri pasta (a speciality of the house, with a house made bread), venison, and a dessert. (I'm allergic to fin fish, and this is a seafood restaurant, so I had no fish). All were excellent except maybe the dessert, which was just good, although in Michelin star fashion it was followed by extras that were very good. The pasta was especially terrific as was the scallop appetizer (which was off menu but offered to me because of my allergy). The price was high, but nowhere near out of the ordinary for a restaurant of this quality, anywhere in the world -- and it was arguably not expensive by NY standards (my home) and by Zurich standards, at least for its high quality. The service was excellent. In particular, a young server named (I think) Giulani took care of me, and he was friendly and attentive and engaging, but not at all going too far. (And the restaurant seamlessly handled a very obnoxious group that came in, complained about their table, changed tables, and then complained about something else and left -- all of which the guests handled obnoxiously and the restaurant handled with aplomb.) It is inconceivable to me that this is currently ranked by reviewed as the 47th best of 100 in St. Moritz. It's really, really good. And my experience with the service, at least, was that it is not at all stuffy; to the contrary it was excellent.
