St. Moritz is not a place that’s known for its lack of luxury. This winter, the extravagant Swiss town will see the opening of a brand new restaurant – courtesy of none other than chef Jason Atherton.
Located at King’s Club at the iconic Badrutt’s Palace Hotel, St. Moritz jet-setters can devour everything from Champagne to triple-cooked duck fat chips at the new eatery.
One of St. Moritz’s most glitzy hotels, Badrutt’s Palace is famed for its legendary service and celebrity-studded past. The property’s nightclub will house the new restaurant, which will transform into a dancing venue as the evenings progress.
No stranger to the slopes, Atherton has long cited St. Moritz as his favourite ski destination. The opening will offer the chance for foodies to visit for “not only for the food quality but as a truly special place where they can be comfortable.”
He told FOUR: “I love to ski with my family in St. Moritz and have been going for as long as I remember. I enjoy the energy and excitement of skiing and want to echo this in a dining experience for customers that is somewhere they can socialise and integrate.”
A chic yet informal approach, synonymous with St. Moritz’s signature style, will transform the new space into an animated dining and dancing venue that evolves as the evening progresses. As time ticks on, the restaurant will morph into a high-energy nightclub with low lighting and bespoke design features.
Interiors will make use of traditional materials from the local area – grey pine panels upcycled from old field barns, slate columns reminiscent of chalet rooflines and timber table tops inspired by the traditional farmhouse doors found all over the Engadine countryside.
Opening its doors (and menus) on the first week of December, guests to King’s Social House can expect a selection of Atherton’s famed sharing plates with wood-fired meat and fish dishes.
Manning Atherton’s first Swiss venue will be Head Chef Marcus Rohlen. Swedish-born Rohlen joined Pollen Street Social in 2011 as Junior Sous Chef (after stints at Lindsay House, Bentleys and Corrigan’s Mayfair) before rising to Head Chef of Social Wine & Tapas in London’s Marylebone.
Offering the best of hearty ski cuisine, devour dishes such as roasted wild mushroom ‘served in a bag’ cep toast, truffle morels ‘fondue’ and roasted lobster served with triple cooked duck fat chips.
Opening 6 December 2018. To find out more, please click here.