There are storied hotels and then there is Badrutt’s Palace Hotel, a resplendent neo-gothic castle in the heart of St. Moritz, Switzerland. Opened in 1896 by Caspar Badrutt, it is credited with pioneering winter tourism in the Alps which, if the story is to be believed, began with a wager.

Badrutt made a bet with a group of British tourists who had been summering in the area that St. Moritz’ winters were far more pleasant than those in Britain and, if they returned, he would cover their expenses – so long as they weren’t disappointed. Four travellers took up his challenge and stayed until Easter.

The hotel became a playground for the jet-set. Alfred Hitchcock, a frequent visitor, was inspired to write The Birds while staying in Suite 501. And before Aman became known for its “anything, anytime” service, Badrutt’s Palace fulfilled its guests’ every whim: one resident’s request for an elephant for his wife's birthday was delivered by the hotel staff from a travelling circus, the elephant parading into the ballroom. If there was anything new and thrilling to take their fancy, it was installed: the establishment opened Europe's first indoor tennis hall in 1913, its indoor infinity pool welcomed guests in 1969 and it was the first luxury hotel to connect to 5G in 2019.

This winter, guest demand for innovative dining experiences is indulged by a series of culinary pop-ups. Copenhagen's Kong Hans Kælder, a restaurant rooted in classic French cooking with two Michelin stars, arrives from 22nd December, 2025 to 29th January, 2026. Head Chef Mark Lundgaard will be in residence to oversee signature creations inspired by antique cookbooks and literary depictions of lavish banquets, which are introduced with traditional Danish hospitality. Expect dishes such as langoustine, Gillardeau oysters, and Gold Selection caviar. 

Chile's Boragó arrives at the hotel from 18th February to 1st March, 2026. The outpost headed by Chef Rodolfo Guzmán and ranked No. 23 in The World's 50 Best Restaurants, conjures experimental indigenous fare – a gourmet odyssey of the country's diverse landscapes and flavours. There is no traditional menu, dishes change with the seasons, but dining here is a chance to experience ingredients and techniques one may not have encountered before. The chef has previously served Chilean barnacles, "Rock of the Sea,"; Pulmay made with native seaweed; and tenderised Jibia and Chancho en Piedra or squid served over tagliatelle on a classic Chilean tomato salsa.

badruttspalace.com/en/winter/gastronomy/restaurants/