Restaurant in St. Moritz, Switzerland
Meat-forward format, no tasting-menu commitment.
Beefbar Grace Hotel brings the Monaco-born Beefbar concept to St. Moritz's Hotel Grace La Margna, serving premium cuts with Michelin Plate recognition in 2024 and 2025. Priced at the top of the resort's dining market, it occupies a distinct position: open-fire and smoke-forward cooking in an Alpine town better known for fine Italian and creative tasting menus. A useful counterpoint to St. Moritz's white-tablecloth default.
If you are choosing between Beefbar Grace Hotel and the tasting-menu heavyweights on St. Moritz's dining circuit, the decision comes down to format. Ecco St. Moritz and Da Vittorio offer more elaborate multicourse progressions; Beefbar Grace Hotel offers something harder to find at altitude: serious meat cookery with the Michelin Plate recognition to back it up. Two consecutive Michelin Plates (2024 and 2025) signal consistent kitchen execution, not a flash-in-the-pan opening. At €€€€ pricing, it sits in the upper tier of the St. Moritz dining market, so the question worth asking before you book is whether you are paying for a structured tasting experience or a premium à la carte meal built around grilled and barbecued protein.
Beefbar is a global hospitality concept with outposts across Europe and the Middle East, and the St. Moritz incarnation operates from within the Grace La Margna hotel at Via Serlas 5. That address matters: Grace La Margna is one of the resort's established luxury properties, which means the restaurant benefits from hotel infrastructure — service standards, a wine programme, and a dining room that functions year-round within a resort context rather than as a standalone operator chasing seasonal covers.
The cuisine is categorised as barbecue, but Beefbar's format is better understood as a premium meat-focused restaurant with a refined approach to sourcing and cookery. The brand built its reputation on high-quality beef cuts from named producers and regions, presented with precision rather than the smoky informality that the word barbecue might suggest. In St. Moritz — a market where guests arrive expecting technical polish alongside ingredient quality , that positioning makes sense. You are not booking this for pit-smoked brisket in the Texas tradition; if that is your reference point, CorkScrew BBQ in Spring or InterStellar BBQ in Austin are in a different category entirely. Beefbar operates closer to a European steakhouse with serious culinary intent.
Two consecutive Michelin Plates indicate that the Guide's inspectors found the cooking worth recommending across two separate assessment cycles. A Plate is not a star, but it is a documented quality signal from the most widely recognised authority in restaurant evaluation, and holding it in back-to-back years in a competitive Alpine market is meaningful. The Google rating of 4.4 from 14 reviews is a small sample, so treat it as directionally positive rather than statistically strong.
For the explorer diner , someone who travels specifically to eat well and wants context alongside the meal , Beefbar Grace Hotel fits a particular slot in a St. Moritz itinerary. It is the right choice when you want cooking that has been externally validated, set within a hotel that can handle the full logistics of a high-end dinner, without committing to the longer and more formal progression that a starred tasting menu demands. If you want structured courses with a narrative arc and seasonal ingredient focus, Ecco St. Moritz is the stronger option. If you want Italian hospitality and seafood-forward cooking at the same price point, Da Vittorio is the comparison to make. Beefbar wins when the priority is premium meat cookery in a setting that does not require you to commit three hours and a tasting menu format.
St. Moritz's dining season tracks the resort calendar: the Engadin winter season runs broadly from December through March, with a shorter summer season from June to September. Booking during peak winter weeks , particularly around Christmas, New Year, and the polo and cricket events on the frozen lake in January and February , requires more lead time than the shoulder weeks of the season. Given the relatively small review count and the hotel context, availability appears more accessible than the fully booked-months-in-advance reality of the starred restaurants in the region. For reference on what Michelin recognition means in the Swiss Alps more broadly, the gap between a Plate and the three-star level of Hotel de Ville Crissier or Schloss Schauenstein is significant , but Beefbar is not trying to occupy that tier. It is positioned as a polished, validated option within a luxury hotel, and at that level it delivers.
For budget context within St. Moritz: Da Adriano and Amaru by Claudia Canessa sit at the same €€€€ tier. If you want to step down a price level, Chasellas offers country cooking at €€€. The broader St. Moritz dining picture is covered in our full St. Moritz restaurants guide.
| Detail | Beefbar Grace Hotel | Ecco St. Moritz | Da Vittorio |
|---|---|---|---|
| Price tier | €€€€ | €€€€ | €€€€ |
| Cuisine | Barbecue / Meat-focused | Creative | Italian Seafood |
| Awards | Michelin Plate ×2 | Michelin starred | Michelin starred |
| Booking difficulty | Easy | Harder | Harder |
| Format | À la carte | Tasting menu | À la carte / tasting |
| Setting | Hotel restaurant | Hotel restaurant | Hotel restaurant |
For more on where to stay and what else to do, see our St. Moritz hotels guide, bars guide, wineries guide, and experiences guide.
Beefbar Grace Hotel is a meat-focused restaurant inside the Grace La Margna hotel in St. Moritz, holding a Michelin Plate in both 2024 and 2025. Pricing is €€€€, so expect a high-end dinner bill. The format is à la carte rather than a set tasting menu, which gives you more flexibility than the starred restaurants nearby. Book in advance during peak winter season , Christmas through February , but availability is generally easier than Ecco or Da Vittorio.
Bar seating availability is not confirmed in the available data. Given the hotel-restaurant format, a bar area is likely, but contact the venue directly to confirm options before arriving expecting counter seating.
À la carte format and a hotel-restaurant setting make solo dining practical here. You are not locked into a tasting menu designed for shared progression, and hotel dining rooms typically handle solo guests without issue. At €€€€, a solo meal will still be a significant spend, but it is a manageable format for one.
At €€€€, it is priced at the leading of the St. Moritz market alongside Da Vittorio and Ecco. What you get relative to those venues is a Michelin Plate (not a star), a flexible à la carte format, and a focus on premium meat cookery rather than multicourse tasting progression. Worth it if you want a serious, externally validated dinner without a tasting menu commitment. If you want the highest technical ceiling at this price point, Ecco St. Moritz or Da Vittorio justify the same spend for different reasons.
At the same price tier: Ecco St. Moritz for creative tasting menus with star-level ambition; Da Vittorio for Italian seafood and a more social atmosphere; Amaru by Claudia Canessa for Peruvian cooking. For a lower price point, Chasellas offers country cooking at €€€. See the full St. Moritz restaurants guide for a broader view.
Beefbar's format is primarily à la carte rather than a structured tasting menu. If a tasting menu progression is what you are after, Ecco St. Moritz is the stronger choice in this market. Beefbar's value is in flexibility and meat-focused cooking quality, not a curated multicourse narrative.
Yes, with a clear profile in mind. The Michelin Plate recognition, hotel setting, and €€€€ price point give it the markers of a special-occasion dinner. It works well for occasions where the guest of honour wants excellent food without the formality of a long tasting menu. For a more elaborate, memorable progression , anniversary, milestone birthday , Ecco St. Moritz or Da Vittorio offer a higher ceiling of theatricality.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Beefbar Grace Hotel | €€€€ | Easy | — |
| Da Vittorio - St. Moritz | €€€€ | Unknown | — |
| Ecco St. Moritz | €€€€ | Unknown | — |
| Dal Mulin | €€€ | Unknown | — |
| Amaru by Claudia Canessa | €€€€ | Unknown | — |
| Da Adriano | €€€€ | Unknown | — |
A quick look at how Beefbar Grace Hotel measures up.
Beefbar is a global concept with multiple outposts, and the St. Moritz location operates inside the Grace La Margna hotel on Via Serlas 5. It holds a Michelin Plate for 2024 and 2025, which signals consistent quality without the tasting-menu formality of the town's Michelin-starred restaurants. Pricing sits at €€€€, so come prepared for resort-level spend. Book in advance during ski season — hotel restaurants at this tier fill fast with guests and walk-in traffic alike.
Beefbar locations internationally are designed with a bar and counter culture in mind, making bar dining a reasonable expectation at the St. Moritz outpost. That said, specific seating arrangements are not confirmed in available venue data — call the Grace La Margna hotel directly to confirm bar seating before arriving without a reservation.
The Beefbar format — meat-focused, à la carte, no set-menu obligation — suits solo diners better than most of St. Moritz's tasting-menu restaurants. You can order at your own pace without committing to a multi-course structure. At €€€€, a solo dinner here will still cost, but the absence of a mandatory tasting format keeps the bill more controllable.
At €€€€, Beefbar Grace Hotel is priced at the top of St. Moritz's dining market, consistent with a Michelin Plate-recognized restaurant inside a luxury hotel. The value case holds if you want precision meat cooking without the time and ceremony of a multi-course tasting menu. If you are comparing on pure price-to-experience, Da Vittorio St. Moritz offers Michelin-starred tasting menus at a similar price point — the question is whether you want stars or steaks.
For tasting-menu dining with Michelin credentials, Da Vittorio St. Moritz and Ecco St. Moritz are the strongest local comparisons. Dal Mulin is the option for Swiss-alpine cooking in a more traditional format. Amaru by Claudia Canessa offers a chef-driven alternative with a distinct culinary identity. Da Adriano suits those after a more relaxed, Italian-leaning meal at a lower commitment level than Beefbar's €€€€ pricing.
Beefbar's format globally is built around à la carte meat dishes rather than a traditional tasting menu. If a set tasting progression is what you are after, Da Vittorio St. Moritz or Ecco St. Moritz are the more appropriate choices. Beefbar earns its Michelin Plate on the strength of its core offering — go for the meat program, not a tasting-menu experience.
Yes, with the right expectations. The Grace La Margna hotel setting and Michelin Plate recognition give it the occasion-worthy context, and €€€€ pricing signals a serious dinner. However, if you want the full ceremony of a tasting menu for a milestone event, Ecco St. Moritz or Da Vittorio St. Moritz will deliver a more theatrical evening. Beefbar is the call when the celebrant wants to eat well without a three-hour set-menu commitment.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
