The Chesa Pirani restaurant offers fine Michelin star dining located in the Engadine Valley. Located just ten minutes away from St. Moritz this superb establishment provides fine food with loving care from freshly harvested products that are prepared to order by the head chef. It is famous around the world for its specialty tasting menus with saffron from the small village of Mund which is situated in the Valais region of Switzerland.

Local farmers provide the restaurant with some of the very best Swiss beef, lamb, veal and rabbit. During the summer local fishermen from the surrounding villages supply the establishment with the finest trout, speckled trout and grayling from the Inn river, along with the stunning lakes set in the high alpine Engadine Valley. Following years of tradition, during the autumn months local hunters provide the restaurant with fresh game of the most outstanding quality which is prepared exclusively for guests to absolute perfection.

The Chesa Pirani was originally built in 1750 and is now considered to be a protected heritage site. During the late 70s it was open to public when it began hosting a fine dining restaurant with the former living rooms and bedrooms being turned into an eating establishment. The original kitchen was turned into a kulinarium which is now a much sought after location holding private parties of up to 12 people. There is a beautiful reception room in what used to be the old cellar, along with the wine cellar for the restaurant. There are four rooms which provide facilities for up to 40 guests. A spectacular luxury kitchen of the very best has been designed and the upper floors are now home to the family Bumann.

Hosts of the Chesa Pirani, Ingrid and Daniel Bumann-Jossen were both born and raised in the Valais region. Daniel is the creative boss while Ingrid is the cordial host. Daniel is at home when working by the stove in the kitchen day after day and is forever improving the Pirani Dream Team. Daniel took apprenticeship as Chef in Leukerbad and during 1981 to 1990 he had responsibilities in the kitchens in two high end luxury hotels. He has also completed higher exams to federal diploma as Chef, won the world champion title and gold at the Olympic Games. In 2003 Daniel was awarded the title of Newcomer of the year and is the proud owner of 18 Gault Millau points and two Michelin Stars.

Ingrid cares deeply about the guests who enter through the doors of the restaurant. She has a great deal of experience in the hospitality industry, her father being Director of a local ski resort, this introduced her to many facets of the profession along with introducing her to Daniel.

Editorial | Image Courtesy Of Chesa Pirani