Acclaimed Italian chef Martin Dalsass and his wife Lorena took the helm at St. Moritz's celebrated Talvò at the end of 2011 and have already achieved 18 Gault-Millau points. Though the menu changes seasonally, specialties include summer venison with pea puree and chanterelle mushrooms and the perennial favorite of green-olive gnocchi with shrimp, cherry tomatoes, and basil. To finish off, try the chocolate mousse made with olive oil; the result is a deeply rich, unctuous
dessert, which miraculously remains as light in your stomach as it was in your mouth. With a focus on the highest quality ingredients and a simplistic, Mediterranean cooking style that allows each individual taste to shine, dining here is a true culinary experience, though be prepared to spend almost as much on a meal as on a hotel room. At 210 SF, the seven-course tasting menu is an excellent value to à la carte dining.