Lifestyle
IWC Report St. Moritz: Dominik’s Hotspots!
Pasta, club sandwich, Sachertorte! Magdalena chef Dominik Hartmann and his favourite addresses in St. Moritz.
GaultMillau scouts the best city establishments for IWC Schaffhausen. This time on tour: IWC “Friend of the Brand” Dominik Hartmann with “Züri isst” blogger Pascal Grob.
Favourite place?
“With my Magdalena crew, I was a guest chef at the Gourmet Festival in Badrutt’s Palace. We had an extremely good time as a team – an experience that has left a lasting impression. Before that, I only knew the hotel superficially from previous jobs, but actually cooking there, staying there, and experiencing the place so closely was something completely different. An afternoon tea in the lobby, sitting, watching what’s happening around me – that has a special atmosphere. And culinarily, I really like exactly these classics on the menu. The club sandwich is very well made, fresh, by no means dry, slightly crispy, beautifully balanced. And the first-class Kaiserschmarrn is one of my absolute favourite dishes anyway. Generous, beautifully presented, with plums and ice cream. Plus, there’s a team that is incredibly warm and at the same time extremely professional.”
Favourite lunch?
“I had heard about ‘Scarpetta’ repeatedly before I went there for the first time. You immediately notice that friends are at work here, running the restaurant with a lot of passion. This mix of warmth and professionalism makes this establishment stand out. In St. Moritz, one often expects something stiff, reserved – here, there is a relaxed, easy-going atmosphere, without the quality suffering. The Pasta del giorno is always recommendable. But everything else is also well cooked and honest. That’s exactly what I appreciate: when you can feel, while eating, that people are behind it with conviction.”
Favourite bar?
“I got to know Hotel Grace through a collaboration that was characterised from the start by an open, uncomplicated approach. For me, the bar is an exciting contrast to the traditional hotels in St. Moritz. It seems younger, more modern, and a bit bolder – I like that. The cocktails are very precisely mixed, contemporary, and creative at the same time. You can taste the expertise here, which is hidden in modern bar techniques. Nevertheless, everything remains relaxed and accessible. I like this mix of innovation and casualness. You are warmly welcomed, immediately feel comfortable, and know that there is a desire for new things here. Such places are good for a destination like St. Moritz.”
Favourite restaurant?
“The ‘Da Vittorio’ particularly appeals to me because of its mix of simplicity and absolute top-level quality. Of course, there are the famous Paccheri, which make the journey worthwhile on their own. I sometimes find three-star cuisine in Italy difficult because I love the simplicity there so much. But here, this balancing act seems to work. A classic dish that everyone can relate to, executed at an extremely high level. That fascinates me. Sometimes it’s not about completely reinventing something, but about making a well-known dish as good as possible. To see how far you can push classics without losing their authenticity. As a chef, this is currently very interesting to me.”
Insider tip?
“Konditorei Klarer was a tip from a colleague, and it is precisely tips like that which I love. An establishment in Zuoz, a bit outside of St. Moritz, not quite so obvious. I have a great weakness for classic bakeries and patisseries. Family-run for three generations, traditional, with a huge selection. For me, such places are extremely important. When I come to a city, I always look for the good bakeries first. Here, the craftsmanship, the simplicity, and the taste are just right. Classics like the Sachertorte have a special value for me – precisely because today, they are often left off menus or are unnecessarily modernised. I think you can simply make such things perfectly. Without frills. At ‘Klarer’, I could easily eat my way through the whole day.”