Gianottis Wilderei

The story

Gianottis Wilderei in St. Moritz: Alpine Grill & Pastry Heritage

A Century of Craft and Family Hands

Gianottis Wilderei in St. Moritz has built its reputation around an authentic Alpine grill concept rooted in a lineage stretching back to 1880. Fifth-generation siblings Roman and Marco Kling now steer the Pontresina establishment, merging that original bakery tradition with a modern regional table. Roman manages the main dining floor while Marco oversees the adjacent Piz Süss patisserie. That commitment to unadorned quality recently earned the operation a solid thirteen points from Gault&Millau.

Forest Meats and the Open Grill

The menu centers on prime cuts sourced directly from regional pastures and local forests. Roman prepares organic beef tartare atop crisply toasted baguette slices to anchor the texture. Grilled filets arrive alongside ginger-pepper risotto and a bright chimichurri sauce that cuts through the richness. This straightforward mountain kitchen philosophy lets the provenance of the meat dictate the final plate.

Wood, Fire, and Glacier Views

Warmth radiates from exposed timber beams and active hearths throughout the main dining room. Guests often secure seats near the sunlit balcony overlooking the surrounding glacier slopes. A separate fumoir offers a quieter corner for slower meals, while the adjacent wine bar displays rotating selections from open crus. Staff members treat regular visitors like extended relatives, reinforcing the family ethos.

Confections and Curated Pourings

Marco applies his formal pastry training to a rotating display of cakes that honor one hundred and fifty years of Engadin baking heritage. Visitors typically request portions of dark chocolate torte or fruit-forward layer cakes finished with hand-piped buttercream. These sweets pair naturally with the house wine list, which highlights well-aged reds from respected cantonal vineyards. The pairing strategy prioritizes balance over complexity.