Glow

Glow by Armin Amrein is the gastronomic restaurant of the Hotel Grischa — a contemporary five-star property opened in 2010 on the Talstrasse — and the most reliable serious dining room in Davos. The chef Armin Amrein, originally from Lucerne and trained under Roger Vergé at Le Moulin de Mougins and Heinz Winkler in Aschau, took the kitchen at opening and has held one Michelin star uninterrupted for over a decade.

Amrein's cuisine is modern Swiss-Alpine with strong French technique. The seven-course tasting rotates seasonally; signatures include a hand-cut Engadin veal tartare with horseradish butter and Bündner caviar; a slow-roasted Davos lamb shoulder with thyme and a juniper jus; a smoked Lake Davos fera with green tomato confit and basil oil; the famous 'Davoser Kalbsbeuschel' — a slow-braised veal lung with Madeira sauce and herb dumpling that the chef has refined for fifteen years.

The wine list runs to 1,200 references with a serious Bordeaux and Burgundy spine, deep verticals of Engadin and Bündner herrschaft (the local Pinot Noir region), and a Champagne section that runs to grower-producers. Sommelier Beat Burkhalter runs the floor and the pairing flight at CHF 145 is the most reasonable wine match in any Graubünden Michelin-starred room. The cellar's 1990 Bordeaux first-growth selection is the deepest in eastern Switzerland.

The dining room is contemporary — fifty covers across an open-plan floor with a single full-height picture window onto the Schiahorn massif behind, an open kitchen pass at the back, and a chef's-counter for two. Service is hotel-grade — uniformed captains, choreographed plate-arrival, exact pacing. During WEF week (third week of January) the room is the unofficial dining hall of the global political-elite contingent and reservations are functionally a year-in-advance affair for serious diners.

Glow is the impress-the-client room in Davos when the brief is institutional polish. Armin Amrein's decade-plus run of Michelin holding settles the credibility question; the wine cellar's depth closes any wine-led conversation; the picture-window view onto the Schiahorn settles the location question. Book the corner four-top by the south-facing window for an institutional-grade dinner; ask Burkhalter for the Engadin-vertical pairing — three glasses across thirty years of Bündner Herrschaft Pinot Noir.