Suvretta House overlooks the Upper Engadine valley. Image courtesy of Suvretta House. 

High in the Swiss Alps, LUX indulges in a gastronomic tour like no other, all under the auspices of one hotel

It’s summertime, and what we crave is sunshine, blue sky, space, views, freedom and a change in cuisine. All uncontroversial except for the last – why would we want to change the way we eat? Perhaps because for many of us in the fortunate minority in the world, even during the lockdown cycle, a great variety of cuisines has become the norm. Temaki and uromaki delivered tonight; Vietnamese cha cua and mi quang tomorrow; miso Chilean sea bass the next. Freed from choosing restaurants for the experience they offer, we have spent a lot of time choosing them purely for their variety of cuisine.

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We reflected on this last summer, during a release from the first wave, sitting at the Chasellas restaurant above St Moritz. For generations, great European dining has been about being welcomed by a host who recognises you; typically, a besuited maitre d’ of an older generation, as comfortable giving orders to staff as he is joining favoured customers for a cognac after hours. We were welcomed by Livia Sterki, a smiling young woman ostensibly as far removed from the traditional maitre d’ image as can be imagined: her charm and efficiency were so memorable it made us want to go back every night.

The hotel’s cuisine focuses on local ingredients. Image courtesy of Suvretta House. 

The Chasellas is decorated in Alpine mountain inn style, lots of pine, bare-backed wooden seats, and a terrace with a view over the rooftops of the village of Champfèr, across forests and lakes to the towering mountains of the Bernina range across the valley. The cuisine of chef Marco Kind is not only fine: it is unlike anything you will ever find in a metropolitan hub.

There’s a combination of mountain purity, local ingredients, and a local Swiss authenticity, and a lightness of touch. Beef entrecôte sous-vide, datterini tomatoes and summer truffle was both satisfying and light; essence of wild mushrooms with shiitake and agnolotti was a kind of ultimate consommé (and vegan); and even the non-vegetarians went for the variation of peas with mountain peach, radish, asparagus and macadamia. Another vibrant main course was spring chicken braised in apple with young vegetables, local potatoes and wild mushrooms.

Beef tartar with oysters, miso and caviar. Image courtesy of Suvretta House. 

The cuisine was like eating the Alps and went delightfully with what is commonly referred to as the “local chardonnay”. In fact, the Engadine valley is too high for growing grapes, but the modest moniker refers to chardonnay from the Bündner Herrschaft, two valleys over at lower altitude, which is in fact emerging as one of Europe’s most brilliant yet unknown fine-wine regions. The wines have the same freshness as the cuisine.

Read more: The beauty and biodiversity of Andermatt’s golf course

The Chasellas is part of the dining offering of a single-hotel resort, Suvretta House, which brings us to the second point of this story: being able to luxuriate in different dining experiences under one resort banner is not confined to swanky brands on tropical islands. Interestingly, Suvretta House’s owners and its managers, the mind-bendingly hard-working Peter and Esther Egli, have decided not to bring in outside brands, but to create all their dining themselves.

The hotel’s terrace with views over Lake Silvaplana and Lake Sils. Image courtesy of Suvretta House. 

It’s a five-minute walk downhill to Suvretta House from the Chasellas, past a couple of very nice chalets (or a 20-second ski in the winter season, past the hotel’s own lift). Suvretta is one of St Moritz’s original palace hotels, and everything about it suggests old money, aristocracy and a clubbish feel, in the nicest possible way. You’re more likely to see a classic Ferrari parked outside than a new one.

Idyllic paths through the meadow and woodland around the hotel bring unexpected sights. Images by Isabella Sheherazade Sanai (top) and Darius Sanai.

The hotel overlooks a wavy forest, stretching up the valley towards the Italian border; St Moritz itself is out of sight just around the corner of the mountain. Just above the swimming pool and huge lawn overlooking the view is the Stube restaurant, cosy and hearty in design, where you might expect to eat rib-thickening traditional mountain food. But not here; or not quite, anyway. Isaac Briceño Obando, the chef in charge of this culinary hotspot (each of Suvretta House’s restaurants is a destination in itself), blends simplicity (Wild Kelly flat oysters; Iranian beluga caviar) with purity (saddle of lamb smoked in hay; A4 wagyu tenderloin plain grilled) and tradition (sliced Zurich-style veal in cream) with just a touch of the exotic (Maine lobster salad, pumpkin, kalamansi and miso). So relaxing is the Stube experience that the lockdown limitations on seating times (gone soon, we hope) felt almost intrusive.

Chicken with carrots and a Sauternes jus

Upstairs, the centrepiece of the hotel is the Grand Restaurant, a dining room with a Belle Époque flair whose New Year’s Eve parties are the stuff of legend (and many years of waiting lists). Watching Europe’s grand aristocracy waft back and forth there one evening was an experience in itself (at the time of going to press, the hotel is not sure whether regulations will allow the Grand to reopen for the summer season). High on the mountainside above Suvretta there is also the Trutz restaurant with a kind of rustic-Swiss chic serving air-dried beef, pastas, barley soup and salads with local cheeses – an excellent tonic after hiking up there.

Read more: Umberta Beretta on fund-raising for the arts

The river En (Inn) beneath the hotel

There is far more to the Suvretta House than its cuisine; the rooms, fresh and Swiss-luxurious, have an eternally epic view across forests and mountains; the indoor pool-with-a-view is huge; and the gardens (and utterly charming woodland childrens’ playground) are addictive. But this summer, there is nothing that will stop us indulging in a gastronomic tour of its restaurants and the sublime service and views. Something no home delivery service will ever offer.

Find out more: suvrettahouse.ch

This article was originally published in the Summer 2021 issue.

Robilant + Voena at Masterpiece London 2019, photography Ben Fisher, Courtesy Masterpiece London

In his final column for LUX, art collector, advisor and chairman of Masterpiece London Philip Hewat-Jaboor shares advice on collecting art, and pairing contemporary and antique objects

My belief is that we all have the urge to be surrounded by beautiful objects, and this has only been intensified by our time spent in lockdown. When we are living with things we love, we have a sense of place and stability that enhances our lives and brings so much pleasure and enjoyment.

I was introduced to the wonderful world of collecting, and specifically cross-collecting, by my grandfather who carefully mixed Chinese ceramics with British sporting pictures and English furniture in his home. These three specialist collections came together to form balanced and unified interiors that have continued to inspire me.

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Collecting and displaying historic artworks and objects alongside contemporary pieces is a trend that can be traced back to ancient Roman times. This is evident, for example, in the great collections put together by the Medici family, which can still be seen in the interiors of the Palazzo Pitti in Florence and the acquisitions by King George IV in the early 19th century also epitomise the richness to be found from cross-collecting (part of his extraordinary collection is currently on display at the Brighton Pavilion, re-installed in the original sumptuous interiors). This is also the way I like to collect personally, with carefully curated combinations, enriching the whole.

Philip Hewat-Jaboor at home in Jersey, 2019, photo Danny Evans, Courtesy Philip Hewat-Jaboor

How do you start collecting?

The art world can sometimes appear baffling and opaque, but don’t let this put you off. Visit museums, art galleries, auction houses and art fairs. The most important thing is to look, and continue to look. Discover what excites you and why. Is it the history of the piece? Are you drawn to a particular material, to  contemporary pieces or to more traditional fields?

Put aside the current fashion of separating contemporary art from the traditional – this is a modern distinction, which I personally believe limits our imagination. That said, the contemporary art world provides the opportunity to engage with the artist or designer, and to understand and learn from them first hand.

Build a relationship with a trusted dealer or advisor. They are knowledgeable and passionate, eager to share and there is no better way of learning. Read as much as you can, and most importantly buy with your heart.

What makes a good work of art?

Why is one work more desirable than another? I ask myself about the overall integrity of design (if a three dimensional work), the quality of the material and how well it is used, and the craftsmanship. To me a measure of great design is demonstrated be being able to scale an object up or down in size without loss of its integrity. The condition of a piece plays an important role, and it’s important to look for original surfaces on furniture and sculpture, concealed damage to ceramics, and ensure that works are not over cleaned. Look for signs of conservation rather than restoration. However, less than perfect condition should not be a deterrent if the work is particularly rare or unusual. Provenance (who owned the work previously) is vital both from the point of view of reinforcing authenticity but it can also tell a story and add to the piece’s desirability. In my opinion, a great work of art is both beautiful and intellectually rewarding.

Read more: Why the Swiss village of Andermatt is designed for living

Oscar Graf at Masterpiece London 2019, photography Ben Fisher, Courtesy Masterpiece London

How much is it worth?

It can sometimes appear difficult to establish value. There are numerous ways to search for comparable pieces online, however, this does not give you a complete picture; every work is different (they are not like shares), you cannot judge condition nor the circumstances of a previous sale, which can give rise to both inflated and low prices. One of the positive outcomes in the growth of online selling platforms is an increased transparency about prices.

Do your homework, but ultimately, it comes back to trust and buying from reputable sources. Many of the works I treasure the most are those which were a financial stretch to acquire, but I have found myself repaid a thousandfold in pleasure.

How do you display artwork in your home?

Thoughtful display plays a crucial role is showing works to their best advantage and creating a dialogue between them. As a favourite of mine, the early 19th century cross-collector William Beckford said, “Everything depends on the way objects are placed, and where. Horrors in one place discount beauties in another.”

I have been taking advantage of my time at home this year to really look closely at objects in my collection. I also regularly move works around. For example, I placed a contemporary alabaster bowl by Stephen Cox next to a recently acquired Egyptian unguent vessel that was made some two and half thousand years earlier, but the pieces are identical in material and the pairing has given rise to a wonderful conversation between two diverse works. Beautiful objects resonate with other works of beauty. Too many people are afraid of scale; works that you might feel to be too large often hold a room. There is no need to be timid. Decoration should be conceived to enhance how we sees works of art and not be a diversion.

Buy what you love and look for beauty, take good advice, do your own research and don’t worry too much about the cost which is soon forgotten!

Philip Hewat-Jaboor is Masterpiece London’s Chairman of the Fair. Read his previous column here

Masterpiece Online, sponsored by Royal Bank of Canada, is taking place from 24-27 June 2021. For more information visit: masterpiecefair.com