Jöhri's Talvo

Frommer's Review

Established in 1992 inside the solid pine-sheathed walls of a 350-year-old Engadine house, this restaurant is St. Moritz's most upscale dining option. It lies in the center of the satellite village of Champfèr, a 10-minute walk from the western periphery of St. Moritz. The much-praised cuisine manages to blend both regional recipes (as filtered by the owner's French training) with the skillful preparation of upscale ingredients. For example, the menu lists different preparations of North Atlantic lobsters and scallops in wine sauce. Our personal favorite is a whole turbot cooked in a salt crust, which is broken open at table side, then served with an array of garnishes and dressings.

Better suited to the cold, high-altitude climate, however, are a range of regional dishes derived from time-honored Engadine traditions. These include capuns (spinach-flavored pasta cooked with cold-weather greens in consommé and served with truffles); puschlav ("poor man's soup," prepared with consommé and enriched with flour); and lamb raised in nearby meadows prepared with mustard sauce, mountain herbs, and sautéed potatoes. The restaurant's owners, Roland and Brigitte Jöhri, are highly conscientious and devote lots of attention to their unusual cuisine.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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