A place of pleasure, full of taste and design on Corviglia

Culinary Hotspot

The White Marmot is located in the middle of the ski area at the Corviglia mountain station - the culinary hotspot for haute cuisine of a very special kind: Chef Marco Moroni's exclusive menu features exotic and international dishes, but also regional specialities.

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Experience cuisine by Marco Moroni

The creative fine dining concept promises a real cuisine experience and offers something special for every taste. Whether the popular venison entrecôte, truffled meat loaf, Engadin Angus, marmot ragout or the lobster pasta - some creations are even served with a little show interlude. A real culinary highlight.

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Biggest wine selection at 2486 metres above sea level

 

From a selection of around 500 wines, we surprise wine lovers with unique finds - both in large bottles and by the glass. You can enjoy a large selection of Italian and Graubünden wines - all from carefully selected wine regions. And if you are looking for something very special, we'll be happy to open a bottle from an exclusive, older vintage for you. Enjoy your favorite wine in the stylish White Marmot ambience.

Wine menu

The children get to make their own candyfloss in our kitchen. The adults get a salt-crusted fish broken open and filleted at the table. There are plenty of experiences waiting for you in our fine dining concept.” Marco Moroni, Head Chef White Marmot

Chef White Marmot

Marco Moroni

A native of the Valtellina wine region in Italy, Marco Moroni was called back to the vicinity of his homeland - to St. Moritz to be precise - after having worked in Tokyo and New York. As head chef of a young team of 13 employees, he is responsible for the creativity of the culinary products at the White Marmot. In his kitchen, there is not only a lot of experimentation, but above all experience: Since 2017, Marco Moroni has been inspiring guests with his high-quality experience cuisine directly at the table.

Chef's Best

Among the culinary highlights of our chef Marco Moroni are the venison entrecôte with exotic broth and the popular Corviglia Magnum: choose between different ice cream coatings, which are «assembled» directly at the table by means of dry ice and decorated with gold dust.


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