Langosteria runs seafood at 1,800 metres, in a wooden chalet called Chesa Chantarella on the Salastrains slope above St Moritz. Enrico Buonocore opened it for the 2022 winter season, carrying his Milan seafood house up the mountain, and lobster and shellfish arrive three times a week from Norway, Spain and the Milan fish market. Chef Antonio D'Ambrosio cooks the signatures, paccheri with sea bass and the alpine polenta taragna with seafood and basil, while a Caviar Kaspia service runs alongside. Plan on CHF 120 to 250 a head, more once the caviar and the wine list are in play.
The Kitchen
Buonocore built Langosteria in Milan in 2007 and turned it into the table fashion week books; the St Moritz outpost, open since the 2022 season, is the brand's first move into the Alps. Antonio D'Ambrosio leads the kitchen here under Domenico Soranno, the group's culinary ambassador, and the philosophy travels intact: the best raw product, cooked a la minute and only after it is ordered, with as little intervention as the ingredient allows.
The menu carries the Milan signatures up the mountain, paccheri with sea bass or langoustines and the foie gras tartare, and adds dishes built for the cold: a polenta taragna with cheese and basil under chopped squid, scampi, prawns, mussels and clams in garlic, oil and chili; a king-crab fregola; white-corn polenta. Caviar comes by way of a Caviar Kaspia service, potatoes and Oscietra to start the meal in the manner of the fashion crowd that follows the room. This is the expensive end of St Moritz: expect CHF 120 to 250 a person before the caviar and the wine, which climb fast. The room sits in the Michelin Guide, and the lift-served slope-side setting at Chesa Chantarella is unlike any other Langosteria address.
The Room
Chesa Chantarella is a low wooden Engadine chalet on the piste, reached by the Chantarella funicular or a short slope-side walk, and the room inside is warm timber, low light and white linen against the snow through the windows. By day it is a long lunch in ski boots with the sun on the terrace; by night it tightens into a candlelit dining room. The sound is a confident hum, the spacing generous, and the dress runs from luxe ski gear at lunch to St Moritz evening polish after dark. Service is Milanese and assured. The terrace tables in sun are the lunch prize; the inside corners are the dinner ones.
Best for Impress Clients
Reserve Langosteria to impress a client because few rooms signal as much with as little effort. The address alone, a Milan seafood institution transplanted to a chalet on the St Moritz piste, does the talking, and the menu, paccheri with sea bass, a Caviar Kaspia service, king-crab fregola, lets you spend as seriously as the occasion warrants. The setting is memorable enough that the meal becomes the story your guest tells later. Picture a clear-sky lunch on the terrace in the sun, a tower of shellfish and a bottle of Champagne, the deal settled by the time the espresso lands. For more rooms that close a deal, see our St Moritz dining guide.
Not for a budget meal or a casual bite. This is the luxe end of St Moritz; with caviar and the wine list the bill climbs fast, so come when the occasion justifies four figures, not for a quick lunch.
Frequently Asked Questions
Is Langosteria St Moritz worth it?
Yes, if the occasion justifies the spend. Langosteria brings Enrico Buonocore's acclaimed Milan seafood, lobster and shellfish flown in three times a week, to a chalet on the St Moritz slopes, and the cooking is genuinely excellent. It sits in the Michelin Guide and runs at the luxe end of an already expensive town, so the value depends on the moment: it rewards a celebration or a client lunch far more than a routine dinner.
How do I book Langosteria in St Moritz?
Book through Langosteria's SevenRooms reservation system or by phone at +41 81 833 31 31, and reserve well ahead during the winter season, when the fashion and finance crowd fills the room. The chalet at Chesa Chantarella is reached by the Chantarella funicular or a short slope-side walk. Sunny terrace tables at lunch and candlelit inside tables at dinner are the seatings to request. See our St Moritz dining guide for more.
What should I order at Langosteria?
Order the paccheri with sea bass, the dish that made the Milan flagship, and the St Moritz polenta taragna with seafood and basil, the alpine signature. Start with the Caviar Kaspia service or the foie gras tartare, and consider the king-crab fregola. The raw seafood and shellfish are flown in three times weekly, so a cold platter is never a wrong call. Expect CHF 120 to 250 a head before caviar and wine.
What is the dress code at Langosteria St Moritz?
There is no jacket requirement, but the room expects St Moritz polish. At lunch the crowd arrives in luxe ski gear straight off the Salastrains slope; by dinner it shifts to smart evening dress in keeping with the town. Aim for smart-casual at minimum and dress up for an evening booking. The setting is a refined chalet dining room, not an apres-ski bar, so leave the heavy ski-boot look for the terrace lunch.