Lapin Bleu

Frommer's Review

Half-board guests of the hotel usually dine upstairs in the elegant grillroom, but in many ways we prefer the warm, wood-lined decor and the polite service of the street-level tavern. Specialties from the hearty alpine kitchen include steak tartare with egg; grilled filet steak; chateaubriand with béarnaise sauce, potato croquettes, and vegetables; and fondue bourguignon or chinoise. Liver, pork, and several preparations of veal, pasta, and seafood, including lobster, are also served. Many residents of St. Moritz come here to dine, a good sign.

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