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Nestled in the heart of the Engadine, St. Moritz transforms into a crystalline palace each winter. Dawn light glints off frozen Lake St. Moritz and the silvery peaks beyond, and the Carlton Hotel’s palatial façade rises. Within this refined alpine stillness, Da Vittorio, the Carlton’s two-Michelin-starred Italian restaurant, has unveiled a reborn dining room for the 2025/26 season. The newly refreshed interior bathes guests in a serene harmony of warm wood, soft fabrics and twinkling light, a perfect stage for the Cerea brothers’ haute cuisine.
Stepping into Da Vittorio’s dining room, one immediately senses a meticulous stylistic update. The renowned Swiss designer Carlo Rampazzi, long responsible for the Carlton’s historic warmth, has reshaped the restaurant. The result is stylish, sophisticated and unmistakable.
At the heart of Da Vittorio’s revival is its cuisine, led by the legendary Cerea brothers. Enrico and Roberto Cerea, scions of the famed Da Vittorio family of Bergamo, serve as head chefs and culinary visionaries here.
The Cerea brothers’ unabashed craftsmanship has earned Da Vittorio St. Moritz its place among the Alps’ gourmet aristocracy. They have garnered two Michelin stars and an 18/20 score from Gault&Millau. Seasonal and local ingredients are spotlighted alongside Italian rarities, think white truffle pastas in winter, wild game slow‑braised with alpine herbs, or the family’s celebrated fritto misto. Each plate arrives as a miniature tableau: velvety sauces swirl with foraged mushrooms, fresh herbs and the crystal-clear taste of high-altitude spring water.
Da Vittorio exists not in isolation but at the very summit of Switzerland’s winter luxury landscape. St. Moritz is a world unto itself in the colder months, a playground for the discerning traveler where an art auction, a polo match on ice, or a classic-car rally might compete with the slopes. In this context, Da Vittorio appeals to the global aesthete: collectors and connoisseurs who seek both cultural depth and exquisitely curated comfort. The setting, with its view of frozen Lake St. Moritz and the forested Engadine hills, is as much a part of the restaurant’s allure as the menu. Surrounded by contemporary art and antiques, one feels part of a cultured winter narrative: every gourmand here knows the stories behind each sip of grappa or vintage chestnut panna cotta.
A post-dinner drink here is a chapter of the night itself. Perhaps an aged grappa or a cup of rare tea is brought to the table as fires crackle softly. In that spirit, dining at Da Vittorio becomes more than a meal; it is an event that embodies the region’s quietly majestic winter tale.
In the end, Da Vittorio at the Carlton Hotel offers a consummate Swiss winter experience. It is the place where haute cuisine and Alpine tranquility meet, where collectors and cultural insiders savor impeccable design as readily as they do Michelin‑starred gastronomy. With its refreshed interior and timeless menu under the Cerea brothers’ guidance, the restaurant feels like both a new chapter and a beloved old friend. In CINCH’s words, this is
“serene Swiss elegance embodied”
a final crescendo of snow-dusted luxury before winter’s curtain falls.
© All imagery courtesy of Da Vittorio
