CheCha Article in “TOWN&COUNTRY”

When it comes to dining on the storied slopes of St. Moritz,
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Switzerland, June 2019
CHECHA Newsletter
We’re back! We’ll be starting the summer season
on 29 June
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Switzerland, March 2019
CHECHA Newsletter
Once again, it’s the end of season
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Switzerland, March 2019

St. Moritz Gourmet Festival’s Mountain Brunch at CheCha Restaurant & Club. High in the Swiss Alps, on a snowy Sunday in January, the CheCha Restaurant & Club hosted a special Mountain Brunch featuring five guest chefs for the St. Moritz Gourmet Festival 2019. Read more…

London, March 2019

We skied to the bottom of the Blue piste 06 ‘Standard Variante’ on the Corviglia side of St. Moritz in search of a restaurant that we had heard good things about. CheCha Restaurant & Club is well positioned to ski to, but it is unusual in that one can drive up to the restaurant as well.
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Paris – Milano, Februar 2019
Online Magazin GUSTATORIAL

The first days of St. Moritz Gourmet Festival felt to have “champagne climate” – the wonderfully dry, sunny weather with tingling air, luxurious enough for the high season in St. Moritz. Sunday Brunch on the terrace filled up with bright January sunlight and a clear blue sky sounded like a dream plan, but on assigned day, we faced a heavy snowfall, that looked even more scenic while we were climbing up the mountains, to get to our Sunday Brunch location in CHECHA Restaurant.
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St. Moritz, Juni 2017

Adobe PDF IconNeues Gastroprojekt in der Chesa Chantarella

Reto Mathis eröffnet neuen Hotspot in St. Moritz

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Media office

Via Salastrains 10
CH – 7500 St. Moritz, Switzerland

Telephone +41 81 833 63 55

Via Salastrains 10
CH - 7500 St. Moritz, Switzerland

Winter Season: November 30, 2019 to March 15, 2020
Opening hours:
Sunday - Thursday from 11 AM to 07 PM
Friday + Saturday from 11 AM to 11 PM

Summer season: June 27 to September 6, 2020
Open daily from 11 a.m. to 6 p.m. In the evening on request.

For reservations (or additional evening reservations) please telephone us on
+41(0)81 833 63 55 or e-mail us at

Press and media inquiries:

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