Badrutt’s Palace Crowned Hotel of the Year 2026 by GaultMillau

Badrutt’s Palace, the legendary icon of St Moritz, has been awarded the prestigious title of “Hotel of the Year 2026” by GaultMillau.

With its eleven winter restaurants, unrivalled atmosphere and a spectacular new architectural addition, the Palace once again confirms its position as one of the world’s most extraordinary hotels.

The Palace Society continues to flourish in every form. Guests are welcomed in the iconic Grand Hall, indulge in the creations of world-renowned chefs, and gather at the historic Chesa Veglia or the glamorous Paradiso Mountain Club.

The crowning jewel of recent years is the unveiling of the Serlas Wing, a sumptuous extension that embodies contemporary elegance at the highest level.

At 1,850 metres above sea level, Badrutt’s Palace has long merited such recognition.

The Serlas Wing, with its twenty-five rooms and suites designed by Antonio Citterio and Patricia Viel and adorned with Loro Piana Interiors fabrics, provided the final flourish.

This CHF 70 million expansion offers guests a choice between the timeless charm of the historic 1896 building and the refined modernity of its new counterpart.

The Palace also enhanced its summer appeal with the addition of a 200-square-metre outdoor pool.

The vision is directed by General Manager Richard Leuenberger, with the guidance of Swiss hotelier Hans Wiedemann behind the scenes.

As Urs Heller, editor-in-chief of GaultMillau, reminds us: “To become Hotel of the Year, one must also excel in the kitchen.” Badrutt’s Palace rises to the challenge with remarkable flair.

The world of Nobu Matsuhisa now resides within the walls of a former tennis hall, where his celebrated cuisine earns 16 GaultMillau points. Night after night, the restaurant is filled with the international set of St Moritz, gathering for sushi, sashimi and omakase menus.

The contrast with Le Restaurant and Le Relais could not be more striking: classic fine dining by candlelight, with service in white tie and silverware polished to perfection.

Beyond the allure of Nobu and the glitter of Michelin-starred guest chefs, many hearts remain loyal to Chesa Veglia, the legendary chalet in the village centre, reached by Switzerland’s longest hotel escalator.

Here, guests delight in the celebrated “Dama Bianca” pizza with five cheeses and black truffle, or the lobster flambéed tableside by maître d’hôtel Alessandro Bellan, who has been a fixture for more than three decades.

For alpine authenticity, the Palace also offers the Paradiso on the slopes of Suvretta, where guests enjoy rustic mountain favourites or potatoes crowned with caviar while admiring breathtaking views.

At Badrutt’s Palace, the true enchantment lies not only in its suites, stars and Rolls-Royce line-up at the entrance, but also in its social spaces.

Richard Leuenberger observes: “Our guests come to connect with other enthusiasts in an atmosphere of relaxed sophistication.”

The Grand Hall remains the natural stage for the beautiful, the wealthy and the celebrated, while the Renaissance Bar adds its own legend, under the guidance of Matteo Oddo and his team, dressed in Giorgio Armani bespoke uniforms for a clientele equally refined.

The essence of Badrutt’s Palace is found in its 660 dedicated staff, trained to surpass every expectation. “Meeting international standards is only the beginning of our mission,” says Leuenberger.

The Palace invests deeply in its people, offering fine staff dining, modern accommodation and personalised care.

The loyalty speaks for itself, with an average of 8.5 years of service. Some have become icons in their own right, such as Indian chef Jatinder Kumar and Executive Pastry Chef Stefan Gerber.

With its blend of heritage and innovation, Badrutt’s Palace continues to embody the very definition of Swiss luxury hospitality, reaffirming St Moritz as one of the world’s most glamorous destinations.