Apollo is where the poetry of discovery finds its culinary counterpart. Named for the epochal space program, the restaurant channels that spirit of precision and wonder into a dining experience that feels both intimate and expansive. Step into an elegant, charcoal-hued room where original NASA mission photographs glow against the walls, their captions inviting you to drift into the sublime. A compact open “satellite kitchen” anchors the space—close enough to sense the choreography, far enough to preserve a sense of intrigue.

Chef Thomas Huber and sous-chef Sergiu Midori compose two tasting menus, including a dedicated vegetarian voyage, that orbit modern Mediterranean flavors while drawing in atmospheric influences from farther afield. The plates are meticulous yet soulful: pike-perch bathed in a saline mussel broth is brightened by the quiet electricity of fermented fennel and a lift of sherry; Davos Wagyu unfurls with velvet richness alongside pointed pepper, tender green beans, and sweetly caramelized Roscoff onions. Each course speaks in refined tones, balancing texture, temperature, and aroma with a calm, unshowy confidence.

The service follows suit—gracious, fluent, and expertly paced—allowing the experience to unfold with the inevitability of a well-plotted mission. Wines are curated with a cartographer’s care, mapping Old World classics and Alpine discoveries to the arc of the menu. The result is a tasting that feels deeply considered yet refreshingly modern, revealing new dimensions in familiar ingredients without ostentation.

Housed within Hotel Grischa, Apollo offers the rare luxury of seamless indulgence: an evening of culinary escapism followed by the softness of a world-class Alpine stay. For the sophisticated traveler, it is a sanctuary of quiet spectacle—an elegant salon where curiosity is rewarded, flavors are illuminated, and every detail is calibrated to lift you, gently and assuredly, into orbit.