The Kempinski's Grand Dining Room
Les Saisons is the principal dining room at the Kempinski Grand Hotel des Bains in St. Moritz Bad — the hotel half of the resort that historically anchored the spa and thermal baths. The format is the proper grand-hotel restaurant: a formal dining room scaled for the season's calendar of guests, a kitchen held to the Kempinski standard, a service team that has done this for many seasons.
The cooking is refined Swiss-French — rack of lamb, truffle-driven menus in season, fresh seafood at altitude (which is harder than it sounds), the kind of haute-cuisine register that the Engadin's grand hotel tradition demands. The wine cellar is genuinely deep; the by-the-glass programme handles the diner who would rather order a single careful glass than a full bottle.
What to Order
Rack of lamb with the proper accompaniments — the dish the kitchen has refined over many seasons. Truffle menus in autumn — Alba whites or Périgord blacks, depending on the calendar. Fresh seafood flown to the resort and handled with restraint. Cheese trolley from the Alpine producers; dessert programme built on regional fruits and the patisserie tradition the Kempinski demands.
The Truffle Season
St. Moritz's truffle programme is one of Les Saisons' annual events. From October through December, the kitchen runs a dedicated truffle menu drawing on the season's best Alba whites and Italian blacks — and for visitors who time their stay correctly, the dinner is one of the more memorable Alpine eating experiences.
Best Occasion: Impress Clients
Les Saisons exists, in some sense, for the visiting client who needs to be impressed in St. Moritz. The Kempinski address resolves the logistics; the dining room rises to the occasion; the wine cellar supports whatever level the meeting requires. The truffle season is an obvious additional calendar consideration. For a winter business trip that needs to communicate seriousness without abandoning hospitality, Les Saisons is one of the resort's most appropriate rooms.