Where Alpine Luxury Meets Greek Spirit in St Moritz

In St Moritz's white winter wonderland where refinement meets altitude and tradition rules the plate a new tale of fire and taste is unfolding. This December the Grand Hotel des Bains Kempinski introduced to the Engadin Valley the first and only Greek restaurant Neora. An original concept conceived by fire and nurtured by sun-baked simplicity, Neora is set to infuse the frosted heart of the Swiss Alps with the Aegean's warm essence.

Even as this fabled place has long been celebrating Alpine and Italian culinary excellence Neora is not afraid to speak anew as well. It is a voice that crackles like hot wood smoky with thyme lemon and olive oil. In a setting more renowned for fondue and foie gras, Neora introduces a fresh new vision born of ancient traditions and a chef's deeply personal past.

A Call to Leave the Snow Behind and Enter the Sun

The instant visitors arrive at Neora they are transported. The fragrance of wild thyme fig leaf and citrus bloom welcomes them to the door, a sensory call to bid winter farewell. The interiors of the restaurant whisper of Greek summers through whitewashed texture sun-kissed woods and the tactile solidity of regional Engadin stone. It is a visual dialogue between the Aegean and the Alps where two worlds converge in serene concord.

Each nuance of Neora embodies the Greek tradition of making a stranger feel like family, filoxenia. This is not fine dining in the traditional sense. It is warm, embracing and filled with the spirit of sharing. Guests are invited to linger and laugh and to pass plates back and forth like villagers in a taverna under a starry night sky.

The Flame at the Center of It All

At the heart of Neora is its open-kitchen fire where Greek Head Chef Leonidas Zervakis orchestrates a culinary dance with fire. His cooking is not showmanship but authenticity. He draws inspiration from recollections of Crete, his native home, where the scent of charcoal carried on the streets announces that joy is just around the corner.

The menu is a tribute to Greece's rich gastronomic history but with a contemporary conscious twist. The food is founded on immaculate produce from single-estate Cretan olive oil to wild-caught seafood and barrel-aged feta. The pita bread itself is also made in-house and served directly from the fire blistered and aromatic.

A highlight of Neora is the interactive Fish Market from which guests can pick their own catch of the day. Whether a glinting tsipoura or an octopus, each is grilled plain over the fire and finished off with lemon juice and a dash of mountain herbs.

A Culinary Vision Founded on Story

To Chef Zervakis, Neora is not merely a restaurant. It is a cause close to his heart. He asserts "In my village, the first whiff of charcoal in the evening heralds that summer has finally begun. It is the smell of celebration of tales shared over grilled octopus and ouzo. That is the ambiance that I wish to bring to the mountains. This is not about replicating recipes. It is about sharing the essence of the Greek table and offering a taste of my homeland that warms you up from the inside out."

This authenticity is so appealing to visitors who seek something beyond great cuisine. They seek significance and Neora provides. It provides a different type of luxury, one rooted in connection simplicity and memory.

A Vision for the Future of St Moritz

Neora arrives at a critical juncture in St Moritz where gastronomic creativity is on the verge of breaking free from convention. General Manager Konstantin Zeuke regards this as the next logical step. "Our international visitors are looking for genuine experiences which are cultured and full of soul. St Moritz is certainly world-class but the lively communal atmosphere of a sophisticated Greek taverna was lacking. Neora is our response to a precious new page in the valley's culinary history."

In fact for a resort that has set the standard for European alpine luxury for more than a century the introduction of Neora heralds a thrilling new embracing of international inspiration. It shows Kempinski's ongoing dedication to presenting experiences that are not just elegant but also deeply felt.

The Meaning of the Name

Neora derives its name from the Greek meaning of new and for good reason. It speaks not just of being modern but also of evolution and rebirth. The name evokes the unyielding nature of the olive tree and the golden Mediterranean sun. These are not ideals but pillars woven into the very fabric of the restaurant's concept and design.

From the rugged white walls to ceramics handcrafted by Greek artisans, every aspect of Neora testifies to this combination of heritage and innovation. Even the scent that welcomes visitors tells of a place carefully crafted to trigger memory and stir emotion.

A Flavor to Remember This Winter

Neora is not just a restaurant. It is a place. A place where fire brings warmth and where tales told around grilled fish and communal plates remain alive long after snowflakes fall outside.

Opening in December 2025 Neora is a winter gem in St Moritz. It's an invitation to dine on something unexpected and luminous. For those who love the surprise and significance in each bite this is the table where you will find it.

Plan Your Visit

The full menu and other design details will be revealed in autumn but anticipation is already in the air. If you're an old favorite of Greek cuisine or simply curious about discovering a new kind of alpine elegance, Neora offers an unforgettable addition to the high-altitude experience. This winter when the mountains beckon let the fire of Neora guide you.

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