Ecco St. Moritz
Saint Moritz, Switzerland
⭐2 Stars
The Experience
From Michelin Guide
Ascona in summer, St Moritz in winter? This is how top chef Rolf Fliegauf and his team do it, changing locations according to the seasons. In the warm season they cook at Ecco on Lake Maggiore and as the snow settles on the ground they migrate to the Engadine valley, to the fine dining restaurant of the Giardino Mountain hotel. You can sense the energy and expertise of this Swabian-born chef – this is cuisine you can rely on! He wins over diners with the light and playful touch he brings to his modern dishes. Throughout the four to seven courses of the set menu, the focus is on the top-notch ingredients. Your highly committed and charming host, Jenifer Fliegauf, is the driving force behind the extremely friendly front-of-house team, ensuring her guests receive attentive and unflappable service.
Unique Things
From Visitor Experiences
Seasonal Migration of the Culinary Team: Executive chef Rolf Fliegauf and his team uniquely migrate between two locations—Ascona in summer and St. Moritz in winter—bringing their signature style to the Engadine Valley only during the snowy season, making the restaurant a seasonal culinary destination.
Underground Dining Room with Ancient Ambiance: Ecco St. Moritz is located in a small underground room beneath the Giardino Mountain hotel, which creates a unique atmosphere described as resembling an ancient pagan temple or cave, offering diners an unconventional and immersive setting.
Focus on Purist Flavor-Based Cuisine with Playful Modern Dishes: The restaurant emphasizes a "purist flavor-based cuisine" where seasonal, top-notch ingredients are combined with a light and playful touch, showcased in a tasting menu that highlights innovative European fusion and contemporary styles.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin two-starred restaurant Ecco St. Moritz, led by chef Rolf Fliegauf, include:
Duck liver and lobster: Featured together in a signature dish that balances the decadent richness of duck liver with the sweet allure of lobster, complemented by fresh basil and a citrus burst, showcasing a refined flavor interplay.
Seasonal alpine vegetables: Ingredients like celeriac (often baked in a salt crust), hazelnuts, and trevisano (red chicory) are used to create rustic yet elegant dishes that reflect the local alpine terroir and seasonal availability.
Langoustine: Used in starters such as sautéed langoustine paired with organic carrots, kaffir lime, and vinaigrettes made from kombu rice vinegar and kombava oil, emphasizing aromatic and fresh flavors.
High-quality cheeses from the region: The cheese plate features selections like Mountain Spruce (a strong, slightly sour cow’s milk cheese) and Jersey Blue, highlighting local Swiss cheese craftsmanship and adding depth to the tasting menu.
These ingredients are significant as they embody the restaurant’s philosophy of "purist flavor-based cuisine," focusing on top-notch, seasonal, and regional products that are cleverly combined to create intense and unexpected taste experiences in a modern European fusion style.