DINING
FOUR WAYSTO EAT WELL.
One valley, four kitchens — a tasting menu at the hearth, a grill on the terrace, a bar that takes its time, and dinners written for a single evening.
01 — FINE DINING
THEMystic Table
CONTEMPORARY ALPINE · TASTING MENU
The Mystic Table seats twenty-four guests around a single oak table facing the open hearth. Chef Elena Marchetti's tasting menu changes weekly, written around what the valley gives: alpine trout, forest herbs, aged meats from the next village, and vegetables from our own walled garden. Wine pairings draw from a 400-label cellar heavy on small Swiss and Italian producers.
Elena Marchetti
EXECUTIVE CHEF
Formerly of two-MICHELIN-star kitchens in Piedmont, Elena came to Verdeberg for the produce and stayed for the silence.
02 — OPEN-AIR DINING
Terrace
MEDITERRANEAN · GRILL
Perched at the western edge of the property, the Terrace is a long, low composition of wood, stone and shade umbrellas with the valley falling away below. The menu is a Mediterranean-Alpine grill: ember-cooked vegetables, whole fish, herb salads and sourdough from the morning bake. As dusk arrives, lanterns take over from the sun.
Marco Keller
CHEF DE CUISINE
A grill obsessive who sources every fish whole and every vegetable from within forty kilometres.
03 — COCKTAILS · COFFEE
THELounge
BAR · SMALL PLATES
The Lounge is the hotel's warm dark centre: bookshelves, a fireplace that burns all winter and a bar built from a single fallen larch. Our bartenders work with foraged ingredients — pine needle syrup, birch sap, chamomile from the meadow — alongside a serious list of vintage whisky and amaros. Small plates until late.
Jonas Reber
HEAD BARTENDER
Twice named in the country's top ten bartenders; his Pine Sour has quietly become the hotel's signature.
04 — BY ARRANGEMENT
PrivateDining
BESPOKE MENUS
Private Dining at Mystic means menus written for a single evening: a candlelit table in the wine cellar among the 400 labels, a chef's dinner prepared in your suite, or a table carried to the forest clearing at sunset. Our team designs each occasion from a blank page — courses, wines, timing, light and music.
Elena Marchetti
EXECUTIVE CHEF
Every private menu is written and cooked by Elena personally, for parties of two to sixteen.
