October 15, 2021 – Join us for a delightful culinary evening complemented by overwhelming views of the National Opera House at rooftop Restaurant & Bar STAGE 22 with the chefs from a Michelin-Awarded Cà d’Oro Restaurant ** at Grand Hotel Des Bains Kempinski St.Moritz – Executive Chef Matthias Schmidberger and Head Chef Reto Brändli.

Dinner Includes:

• 6-Course Michelin Dinner on Thursday, Friday and Saturday by Executive Chef Matthias Schmidberger and Head Chef Reto Brändli.
• Wine pairing by the best sommelier of the Baltics 2018 – Ronalds Pētersons.

Priced at 195.00 EUR per person.

Restaurant opening hours for MICHELIN dinner:

• Thursday, Friday, Saturday
• First seating: 16:30 – 18:45
• Second seating: 19:00 – 21:00

Seats are limited.

For reservations contact us at stage22.riga@kempinski.com or +371 6767 1111 . All dinner guests will be required to present a valid Covid-19 certificate.

MENU

In 2012, the Michelin Guide awarded the Cà d’Oro restaurant in Grand Hotel des Bains Kempinski in St. Moritz with one star, back then, in the first season, under the leadership of Matthias Schmidberger. Since then, Schmidberger has been creating unforgettable gourmet experiences at the hotel. In 2015, the German chef took over the management of all the hotel’s food services. With Reto Brändli, who has been head chef at Schmidberger’s side since this season, the skill of the well-rehearsed chef duo is reflected on the plate: European culinary art full of aroma contrasts, filigree presentation and products from first-class origins.

The Michelin Guide has awarded the Cà d’Oro restaurant a second star in 2021. With the creations of Executive Chef Matthias Schmidberger and Head Chef Reto Brändli, the Cà d’Oro was one of four restaurants in Switzerland to receive the second star in the Gourmet Bible this year.

“We are very proud to be awarded with a second star,” says Matthias Schmidberger, Executive Chef of the hotel. “Reto Brändli and I simply harmonise in the kitchen. Together we are working on new creations, trying out new ideas and products and thus constantly developing and changing the menu.” 

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