★ St. Moritz Gourmet Festival

01Lý do quan trọng

It is the oldest festival of its kind in the Alps, running since 1994, and it invented the template that Alpine and island resorts have copied since: import chefs, distribute them across the local grand hotels, and let the destination rather than a single venue be the stage. In our reading its move to August is the more interesting fact than any single year's line-up. A January gourmet festival competed with skiing for the guest's day; an August one has the Engadin's best weather, its lakes and its passes to work with, and it gives the valley a reason to fill a week that used to belong to nobody in particular.

02Tuần lễ xung quanh sự kiện

Late August is the Engadin's other peak. The valley is green, the lakes at Sils and Silvaplana are used for swimming and sailing, the Corvatsch and Corviglia lifts run for walkers and mountain bikers, and the light in the last week of the month is the reason painters have come here for a century. The festival threads through that rather than dominating it - most of its events happen inside hotels in the evening, which leaves the days entirely free. What is public around it is the valley itself: the lakeside paths, the Segantini Museum, the Muottas Muragl funicular, the Bernina line to Tirano and the markets in the villages. The festival's open-air formats, the safaris and garden parties, are the parts an outsider is most likely to encounter. This is also the last week before the Engadin's shoulder season, when hotels begin to close for their autumn break, so the valley is running at full capacity and then abruptly stops.

03Thời điểm đến

Arrive Monday or Tuesday and stay to the Sunday if you intend to work through several formats; the programme is built so that a guest can take one event a day without repetition. A shorter trip is better anchored on the Friday to Sunday, which carries the largest events. Book the individual events before the accommodation - the dinners are what sells out, not the rooms.

04Nơi lưu trú

The partner hotels are the obvious answer because the events happen inside them and the walk home matters after a long dinner: the Kulm and Badrutt's Palace on the Dorf ridge, the Kempinski and Grace La Margna down in St. Moritz Bad, Suvretta House on its own hillside. Beyond St. Moritz, Nira Alpina at Surlej and the Waldhaus at Sils sit at the lakes end of the valley, the Kronenhof is in Pontresina on the Bernina side, and the Krone at La Punt is down the valley toward Zuoz. Staying in one valley village and taking events in another is entirely normal; the local buses and the Rhaetian Railway make it easy, and the guest card covers them.

05Tiếp cận và tiếp đón

Every event is booked individually through the festival, with the partner hotels handling their own evenings. There is no festival pass and no general admission: this is a series of ticketed meals, not a fair. The organizer publishes the full programme with each event's venue, chef, format and price ahead of the season. No prices are reproduced here.

06Nơi diễn ra các hoạt động giao lưu

Inside the partner hotels, which is the point - the Kulm's dining rooms, the Badrutt's Palace kitchens during the Kitchen Party, the Kronenhof's hall at Pontresina. In between, the terraces of St. Moritz Dorf, the lakeside at Sils and Silvaplana, and the mountain restaurants above Corviglia and Muottas Muragl carry the daytime. In summer the valley's social life is outdoors and dispersed rather than concentrated on one street, which is the opposite of its January character.

07Hướng dẫn di chuyển

08Thông tin thực tiễn

09Lịch sử

The festival began in 1994 and ran every January for three decades, built around the concentration of hotel kitchens in a small valley - an unusual density of five-star houses within twenty minutes of each other. Its winter identity was inseparable from the St. Moritz season: the festival opened the year, Snow Polo followed a week or two later, White Turf came in February. The organizers moved it to the last week of August from 2026, retaining the structure, the partner-hotel model and the motto-per-edition convention, and describing the 2026 programme as the first summer edition. The 2026 line-up drew chefs from Taiwan, India, South Korea, Colombia, Denmark, Norway, Austria, Switzerland, Monaco and France.

10Ai có mặt ở đây

Hotel guests already in the Engadin for the summer, Swiss, German and Italian food-minded travellers who come specifically for it, the international chef and restaurant press, the partner hotels' regular clientele, and a growing number of visitors who follow chef festivals as a category. Smaller, older and quieter than the winter events in the same valley.