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Mountain restaurant at 3057 metres with panorama terrace.

Restaurant Piz Nair 10000 feet

An unforgettable view from the Restaurant Piz Nair 10000 feet can be enjoyed from inside the restaurant and sun terrace. The unique summit experience is topped by the excellent cuisine. In the Piz Nair restaurant, delicacies of «Güggeli» (Swiss German for chicken), homemade soups and delicious cakes are served. Don't miss out on this spectacular panoramic experience over the Engadin. 

To the menu

To the drinks menu

Reserve table
“ We are so grateful that we have been able to do this job for twenty years. Being able to spoil our guests on a daily basis is a huge honour for us!” Host couple Agnes and Erwin Koch

From the valley to the mountain since 20 years

When Agnes and Erwin Koch set off on their first day of work in October 2003 at 3000 alltitude, they were not yet aware that this restaurant would mean far more to them than ever imagined. Today, twenty years later, it has become clear: The Piz Nair has become their second home. They soon realized that working in the restaurant business on St. Moritz's local mountain is anything but ordinary, primarily due to the challenging weather conditions. «The biggest challenge is definitely the weather - all the planning depends on it», they report from experience. But it's not just storms, rain, snow, and other weather-related issues that they have to take into account. Additional logistical challenges like transporting ingredients from the valley to the mountain require careful planning and organisational skills. But after two decades, nothing surprises these two hosts anymore: «No matter whether short-term closures due to strong winds or avalanche danger, combined with blasting and securing the slope - we've experienced it all.»

Discover what else, apart from a pinch of flexibility, is needed before a dish can be served up to hungry guests at the Piz Nair Restaurant 10000 feet. Continue reading about the popular Gnocchis and find out everything behind the preparation of this signature dish.

From the storeroom to the kitchen

If gnocchi is on the menu, the kitchen team sources the required amount of potatoes from the storeroom. The potatoes meet the organic standard and are carefully checked before processing. If they meet Erwin Koch's requirements, the potatoes are thoroughly cleaned and then cooked in a pressure steamer. From the steamer they then go into the oven, where they can dry before being allowed to rest in the refrigerator for 24 hours.

Pressed and kneaded

After resting, the potatoes have to get ready to be mashed. This involves pressing the cooked potatoes through a fine-mesh sieve. This produces a puree. Erwin Koch and his team mix this with ingredients such as eggs, flour or ricotta; but clearly the most important ingredient is: lots of love! Once the mixture is perfect, they knead. The soft, but well cohesive dough - comparable to choux pastry - can be processed directly without resting time.

Bun appetit

The dough is placed on the work surface and formed into rolls. Then, using a spatula, the rolls are divided into equal-sized pieces and dusted off with flour. This helps to keep the round pieces from sticking together. As soon as the gnocchi are ready, they are placed in boiling water to cook. Once the gnocchi have floated up to the surface, they are carefully removed from the boiling water and lightly fried in a pan with some walnut oil, walnuts and dried tomatoes. This step adds flavor and gives the gnocchi a beautiful golden color. Once golden, they are placed on a plate, decorated generously with fresh Parmesan shavings and served: bun appetit!

Contact

Engadin St. Moritz Mountains
Restaurant Piz Nair 10000 feet
Via Tinus 82
CH-7500 St. Moritz
+41 81 833 08 75

 

Opening hours

Winter 2023/2024
23rd of December 2023  - 7th of April 2024
Daily from 9.00 am until 16.30 pm
Warm kitchen from 11.00 am until 15.45 pm

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