Right in time for the start of the 2014/2015 winter season, Carlton Hotel St. Moritz welcomes Chef Gero Porstein to Romanoff, one of the hotel’s two gourmet restaurants. With a passion and skill for creating authentic Swiss cuisine, Chef Gero will introduce menu items to the Carlton Hotel St. Moritz that range from well-known national dishes to specialities from the Engadin region.
The new Authentic Swiss menu will include world-famous Swiss classics including Zurich-style sautéed veal with rösti and local specialities such as Grisons barley soup, Pizokel (spaetzle), and Capuns (stuffed chard leaves). Chef Gero also attaches great importance to the use of as many regional products as possible, as well as top-quality produce from all over Switzerland. Guests can look forward to Engadin Angus beef along with zander (pike-perch) from Lake Lugano and Simmental veal. Adding to the authenticity of the menu is the fine selection of Swiss wine and spirits, as well as a wide range of regional cheeses and Swiss baked goods and desserts.
The new direction of the Carlton Hotel St. Moritz’s Romanoff restaurant is a reminder of why this winter hotspot has been an ideal getaway for 150 years. As General Manager of the Carlton Hotel St. Moritz, Dominic Bachofen, explains it, “We have the pleasure of welcoming guests from all over the world to St. Moritz. We have established that guests who have traveled the longest distances in particular, are looking for Swiss specialities in our mountainous region.”
The Carlton Hotel St. Moritz also features a Michelin-starred, Italian haute cuisine restaurant “Da Vittorio St. Moritz,” which has also received 17 Gault-Millau points.
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