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LUXOLOGIST LURE:
Reto Mathis is the legendary chef behind the relatively new CheCha Restaurant & Club – a glamorous culinary concept, which has been perched in the middle of the ski slopes of St. Moritz since late 2017. Mr. Mathis has led restaurants for over 30 years in this exclusive Swiss enclave, including La Marmite, a restaurant frequented by the Shah if Persia among other celebrities. Now, with the launch of CheCha Restaurant, Club, Event Centre and Academy (culinary school), Reto combines his signature dishes of caviar and truffle with regional and seasonal cuisine for the connoisseurs who demand the highest quality – quite literally. In this destination, guests can spend the morning skiing on Corviglia and then stop on the slopes for an opulent lunch and a little social star-gazing.
This is an establishment for those desiring true indulgence. CheCha boasts over 400 wines, rare champagnes and rarer-still cuisine – all served from a table with a view over the Alps and luxurious designer features.
GUEST EXPERIENCE HIGHLIGHTS:
§ Extraordinary ambience – watch the skiers and enjoy one of Switzerland’s most prestigious alpine venues with a top DJ to add to the energy.
§ Despite the prestige, CheCha still feels full of life and is a popular venue on the slopes in St. Moritz
§ The gastronomy is naturally the highlight and the quality is impressive with fresh seafood, delicious truffles and caviar all served in mid-winter in the Alps. Our highlights included:
∼ Reto-branded Prosecco di Valdobbiadene and fresh bread roles with olive oil and Reto-branded salt and pepper.
∼ The signature dish, “Reto’s World Famous Truffle Pizza”, which is an absolutely delightful dish with crème fraîche and the finest truffles to the value of CHF 98, with the truffles shaved on the pizza at the table.
∼ Another signature dish, “The Carousel”, which was exceptionally indulgent with foie gras, smoked marble duck liver, lobster claw and gravlaks with a delicate salad arrangement.
∼ One of our favourite dishes was the deer in alpine herb crust, served with truffle polenta and melon chutney. This was very tender, delivered on the rarer side of medium and another delicious creation from Reto.
∼ The dessert was a mobile dessert stand run by the patisserie department, which featured: tiramisu, Zabaglione and a perfect crème brûlée prepared by the pastry chef with a mobile gas flame.
§ The staff were another positive feature – on the balcony and inside there was a good staff to guest ratio and they were very helpful, friendly and knowledgeable.
INSIDER TIPS:
§ Times to visit: 30 November – 12 April (to enjoy the winter season and skiing culture) and 29 June -15 September (to enjoy the Alps in summer).
§ Make sure to book in advance as this is a very popular venue among celebrities and locals alike.
§ The restaurant is also accessible by road from St. Moritz and a VIP service can be booked through the restaurant.
§ For those guests wishing to try their hand at making some of Reto’s creations, the CheCha Academy offers cooking and baking classes.
§ Although we did not try it ourselves, we have heard that the Ossetra Caviar selected by Reto Mathis is extraordinary – it is widely considered one of the finest caviars in the world and at 1kg on the menu, this would make for an indulgent sensory experience that would never be forgotten.
§ We also have been recommended the “Truffle Burger” (veal burger, duck liver and truffles) and intend to return next year to enjoy this – perhaps we’ll see you there?
INSIDER SNAPS:
