Riccardo Giraudi launched the first Beefbar in Monte Carlo in 2005 with a single, clarifying premise: the finest beef in the world, cooked over charcoal, served in an environment that feels like a private members' club. Two decades and twenty locations later — from Hong Kong to Mykonos, Paris to Beirut — Beefbar has become the global shorthand for serious meat dining without the stuffiness of the traditional steakhouse. The St. Moritz outpost, installed at Grace La Margna Hotel, arrived as the resort's only restaurant of this type: a place where the wine list runs deep, the energy runs high, and the kitchen's commitment to provenance is absolute.
The charcoal grill is the kitchen's centrepiece and conscience. The menu traces the globe's great beef traditions: Japanese Wagyu in multiple grades and cuts, USDA Prime from Nebraska, Galician retired dairy cattle, Australian Rangers Valley Black Label. Each piece is dry-aged to the kitchen's specification, charcoal-fired at high temperature, and rested with discipline. Beyond the headline cuts — the Wagyu kebab flatbread and the Angus beef tacos are the room's best-sellers — the menu encompasses a sophisticated selection of pasta, seafood, and market vegetables that demonstrate a kitchen with genuine range. The wine list, curated across Old and New World, runs to several hundred labels.
The interior at Grace La Margna is handled with the brand's signature restraint: dark materials, considered lighting, banquette seating arranged to create intimacy at scale. A resident DJ sets a tone that is elevated without being oppressive — audible enough to energise the room, controlled enough to allow conversation. This is the register Beefbar has perfected across its international portfolio, and St. Moritz replicates it with precision. The Michelin Guide Switzerland has included Beefbar in its selection, recognising its quality within the resort's broader dining landscape.
For a birthday dinner or team celebration that demands energy alongside quality, Beefbar delivers a rare combination: the glamour of a destination restaurant with the flexibility of a menu that works across dietary preferences, dietary restrictions, and differing appetites for adventure. The Grace La Margna setting adds a hotel address of genuine refinement.