Da Adriano

Da Adriano in St. Moritz opened its door to a specific discipline of Italian cooking where handmade pasta and fresh seafood shaped every evening. Located within the Grand Hotel des Bains Kempinski, Da Adriano presented a clear alternative to alpine stew and fondues; it placed coastal Italy on a plate high in the Engadin valley. In the dining room, the first forkful of spaghetti with clams set the tone: perfectly al dente pasta, a briny clam jus and a whisper of lemon and parsley that cut through alpine air. For travelers asking where to find Italian fine dining in St. Moritz, Da Adriano was a repeat recommendation for hotel guests and visitors alike. The kitchen and service aimed to deliver authentic Italian hospitality with exacting technique and a relaxed, table-focused tempo. The restaurant’s vision reflected Adriano Feraco’s dedication to hospitality and to classic Italian dishes executed precisely. While chef names were not consistently credited in public sources, the restaurant earned recognition from the Michelin Guide for good cooking and received 14 points from Gault&Millau in 2025. That combination signaled consistent quality and a refined menu rather than experimental cuisine. Da Adriano relied on careful sourcing of seafood and seasonal produce, and on time-honored techniques like handmade pasta and simple reductions. The result was high-impact dishes that demanded attention to ingredient quality and execution. The service team, led by maître d' Adriano Feraco, personalized the guest journey: clear recommendations, measured pacing, and an emphasis on wine pairings that matched each course. The culinary journey at Da Adriano moved from delicate antipasti to bold mains. Must-try starters included the Adriano Salad, a composed plate of tomatoes, fennel, Taggiasca olives and red onion, dressed for balance and texture. The Tuna Tataki arrived thin-seared with celery, apple and a caviar accent that added saline luxury to clean, citrus notes. Spaghetti with clams was a signature: long pasta, toothsome and glossy with a shellfish broth lifted by fresh herbs. The Duo of lamb offered two preparations—typically a roasted cut and a slow-cooked shoulder—presenting contrast in texture and a pronounced rosemary and garlic profile. A seafood salad combined smoked potato with basil and lemon to refresh the palate between courses. Seasonal specials rotated with supply: daily shellfish, regionally sourced vegetables and occasional alpine-sourced garnishes. Sauces were precise and restrained, emphasizing freshness rather than heavy reductions. Vegetarian and gluten-free options were available, and pricing reflected full-service Italian fine dining in a luxury hotel. Inside the dining room, Da Adriano favored classical details that foregrounded comfort and ceremony. Chandeliers, stucco ceilings, columns and herringbone parquet created a warm, inviting atmosphere where conversation and food took center stage. Decorative wine racks and a distinctive service station provided visual anchors that guests noticed between courses. Service leaned formal and attentive: staff recommended pairings from a careful wine list, opened bottles at the table and guided tasting notes without pretense. Acoustic levels were managed for intimate conversation. The space felt like a private club within a landmark hotel, and every design element worked to frame the cuisine rather than distract from it. For practical planning, dinner service was the focus and reservations were required; booking was handled directly through the hotel rather than third-party platforms like OpenTable. Dress code suggested smart evening wear suitable for a formal dining room. Peak dining times were winter evenings between 19:00 and 21:30 when hotel occupancy peaked and travel parties arrived from nearby slopes. Because the restaurant had Michelin Guide recognition and high guest praise, plan reservations well in advance during the December–March season to secure preferred dates. Da Adriano offered a measured taste of coastal Italy in the Swiss Alps until the restaurant closed in 2025 to make way for a new hotel concept. While the venue is no longer operating under the Da Adriano name, its legacy remains in reviews, award listings and guest memories of handmade pasta, impeccable service and a refined wine program. Travelers seeking those exact experiences in St. Moritz should note Da Adriano’s place in recent dining history and consult the Grand Hotel des Bains Kempinski for current restaurant offerings and reservations.