Memories of our previous stay at the Cresta Palace Hotel in Celerina include a breakfast buffet to write home about and a premium dining experience.
We were excited to find out that Head Chef Rolf J. Schmitz has come up with a unique concept: during two nights this September, he and his team will be offering regional delicacies from the Engadine along with fresh Burgundy truffles and award winning Japanese miyazaki beef. What a great reason to return to Celerina!
“Japan meets the Engadine” is for all the foodies out there.
Most of you might not need an introduction to miyazaki-gyu, a type of wagyu beef from the southern island of Kyushu. You likely already know that it is top of the line when it comes to Japanese meat. I have never actually tasted it and am more than curious to find out how Chef Schmitz is going to prepare it. The menu gives some clues already: crostini with wagyu lard and truffle, as well as wagyu filet.
But apart from the meats, the seven course meal includes other Japanese flavors, too: there will be a serving of sushi rolls and nigiri sushi, fish soup, or a tangy yuzu sorbet topped with Japanese pepper. The second part of this dining experience will focus more on regional delicacies such as Swiss cheese or apricot tarts.
Finally, another exciting twist is the sake pairing: Marc Nydegger, the owner of the shizuku shop in Zürich, is a sake expert who will be pairing each course with the perfect Japanese sake. He has been on our radar for a while because we would love to learn more about his unique story. (From what we gather, he used to be an exchange student in Japan.)
The gourmet experience comes with a stay at the Cresta Palace Hotel in Celerina
Located just footsteps from the Celerina train station is the Cresta Palace Hotel. They offer the above gourmet experience in combination with all the amenities you can expect from this upscale hotel: two overnight stays including breakfast and afternoon cake buffet, free use of mountain railways, public transport and mountain bikes (even on the day of check out), as well as free entry to the gigantic spa area.
Dimitri loves discovering new trends and covers architecture, design, start-ups and tourism.
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