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A USD 400 value for members.Spend USD 4,000 on room night(s)booked by June 12 for stays through August 31
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Head chef Robert Hubmann uses seasonal ingredients and market-fresh products for the hearty fare on offer at the golf club’s restaurant. In warm weather, guests and locals fresh from the course gather on the breezy sun terrace for cocktails, light snacks or full meals.
Executive Chef: Robert Hubmann
"IGNIV", Rhaeto-Romanic for "nest", is a place for the senses where sharing culinary art, indulgence and time take center stage – a refreshing and young fine dining concept with outstanding cuisine focusing on the product. The IGNIV is led by award wining Silvio Germann. Awarded: 1-Michelin Stars
Executive Chef: Silvio Germann
Gold-leaf mirrors, crystal chandeliers and walls of windows lend a dazzling elegance to Restaurant Bel-Air. A breakfast buffet greets the day followed by international fare and Japanese dishes by Tadashi Aoki at lunch and dinner. During warm weather, guests gather for legendary barbecues on the restaurant's sun terrace.
Executive Chef: Renato Wüst
The zen-like Nauman restaurant feels like a modern take on a Japanese tea house, all polished worn woods and lantern-like lamps. Winner of 13 GaultMillau points, the menu’s light, healthy fare references a range of Southeast Asian cuisines.
The muted palette of this clean-lined, modern dining room is a fitting match to the light, healthy Mediterranean cuisine on offer. Freshly made pastas, seafood and pizzas are served alongside an antipasti buffet. During the summer, most guests choose to bask in the sunshine of the restaurant’s terrace.
An informal take on a traditional Swiss chalet, rustic chairs sit beneath vintage hunting rifles, mounted horns and hand-painted ivy curling up the arched ceiling at Restaurant Zollstube. Expect a menu of regional specialties and Swiss dishes such as rich fondues.
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