All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.
Set high above the Engadin Valley, Paradiso St. Moritz is as much about its setting as it is about what arrives at the table. Reached by mountain transport and framed by wide Alpine views, the restaurant feels purposefully removed from the rhythm of the town below. Snow-covered peaks stretch outward, the air feels sharper, and the atmosphere immediately signals that this is not a quick stop between runs.
By day, sunlight spills across the terrace, drawing skiers and non-skiers alike into its orbit. Inside, the dining rooms offer a warmer counterpoint, grounded by timber finishes, soft lighting, and a pace that encourages lingering rather than turnover. It is a setting that allows a meal to unfold naturally, without pressure to rush.
A Setting Shaped By Altitude And Energy
Paradiso’s appeal lies in contrast. Outside, there is movement: skiers arriving in boots, glasses catching the light, music drifting across the terrace. Inside, the mood softens. Tables are generously spaced, service remains composed, and the dining rooms feel insulated from the spectacle beyond the windows without ever losing sight of the view.
Fireplace warmth, tactile materials, and panoramic glazing give the interiors a distinctly Alpine character without leaning into nostalgia. It works equally well for a celebratory lunch, a late afternoon meal that stretches into evening, or a more composed sit-down once the terrace energy settles.
A Menu Built For Indulgence And Sharing
The menu leans confidently into generosity and winter comfort, with dishes designed for both individual indulgence and communal dining.
Among the starters, the Paradiso Lobster, served steamed with raw vegetables, black olives, red onion confit, and mint, sets a clear tone. The Heart of Smoked Scottish Salmon with green apple jelly, dill sour cream, and blinis offers balance and restraint, while the Foie Gras Terrine, paired with mâche, Cumberland sauce, and brioche, delivers classic richness.
One of the menu’s most talked-about plates is Le Big Potato: an oven-baked potato filled with smoked salmon, sour cream, Beluga vodka, sucrine lettuce, and finished with Oscietra Imperial caviar. It is unapologetically indulgent and very much in keeping with Paradiso’s alpine confidence.
For sharing, Gillardeau Oysters No.2 arrive with mignonette and rye bread, while the Golden Oscietra Caviar – Réserve du Palace, offered in multiple gram selections, anchors the menu firmly in luxury territory.
Mains That Favour Substance Over Subtlety
Main courses are winter-appropriate and confidently portioned. The Swiss Beef Filet, seared and served with black truffle jus, roasted pommes nouvelle, and grilled baby gem lettuce, is a dependable centrepiece. The Swiss Côte de Veau, presented on the bone and finished with truffle jus, is generous and well-suited to long lunches.
Seafood holds its own. The Pan-Seared Sea Bass, accompanied by a Mediterranean sauce of tomato, capers, olives, and sautéed artichokes, offers a lighter counterpoint, while the Grilled Jumbo Prawns, butterflied and served with gremolata and grilled vegetables, feel particularly at home on the terrace.
The Paradiso Dirty Burger, created in collaboration with Jason Atherton’s King’s Social House, remains a signature, layered with aged beef, deep-fried pickles, streaky bacon, and chilli mayo. A plant-based alternative is available without feeling like an afterthought.
Fondue, Pasta And Alpine Comfort
Fondue is treated with appropriate seriousness. The Paradiso Fondue, made with matured Engadin mountain cheese, is rich and traditional, while the Black Truffle & Champagne Fondue, finished with Périgord truffle and Billecart-Salmon Brut, offers a more celebratory variation. A cashew-based vegan fondue ensures the ritual remains inclusive.
Pasta and risotto dishes include Lobster Spaghetti, finished in a cognac-flambéed bisque and optionally topped with Imperial caviar, alongside a Porcini Risotto whipped with herb butter and finished with a parmesan tuile. These are dishes designed to anchor an afternoon rather than interrupt it.
Desserts That Encourage Staying Put
Desserts follow the same philosophy. The Kaiserschmarrn, served for two with plum compote, rum raisins, and vanilla ice cream, is a natural closer on colder days. Apple Strudel with Tahiti vanilla sauce delivers a familiar Alpine finish, while the Paradiso Chocolate Fondue invites sharing and unhurried conversation.
For something more composed, the Gianduja Chocolate Cake with cherry compote or the La Grande Chouquette Profiterole, served for two with chocolate, vanilla, and fleur de sel caramel ice cream, rounds out the menu with confidence.
Experiences Beyond The Table
Paradiso’s experience extends quietly beyond dining. The terraces double as one of St. Moritz’s most recognisable après-ski settings, where DJs shape a relaxed afternoon rhythm, and guests drift between sunlit tables, lounge seating, and wide Alpine views. The Music Deck adds energy without overwhelming the atmosphere, allowing conversation, music, and landscape to coexist comfortably.
For non-skiers, the journey itself becomes part of the ritual. The altitude, the views across the Engadin Valley, and the ease of the setting encourage unhurried pauses after dessert or over a glass of champagne. It is this combination of place and pacing that turns a meal into a broader moment of the day.
An Alpine Destination That Lingers
Paradiso St. Moritz functions as more than a restaurant. It is a meeting point, an après-ski landmark, and a place where meals stretch comfortably beyond their starting intention. Whether arriving straight from the slopes or planning a long lunch above the valley, Paradiso delivers a sense of occasion without formality. It is the kind of place where the view draws you in, the menu keeps you seated, and the atmosphere quietly convinces you to stay longer than planned.
Location: Via Engiadina 3, 7500 St. Moritz, Switzerland
