This winter season, Badrutt’s Palace Hotel will welcome two world-class dining experiences: Kong Hans Kælder from Copenhagen and Chile’s Boragó.

Chef Rodolfo Guzmán, founder of Boragó in Santiago de Chile, currently holds the No. 23 spot on The World’s 50 Best Restaurants list. His cuisine draws deeply from Chile’s indigenous hunter-gatherer traditions, working closely with foraging communities and small-scale producers to craft dishes exclusively from native ingredients.

More than 200 partners supply Boragó with seasonal products, from the coasts, the mountains, and the restaurant’s own orchard. On the upper floor, Guzmán also operates a dedicated food research centre, where he explores new spectrums of flavour inspired by Chile’s rich biodiversity.

“In St. Moritz, I will present a cuisine unlike anything Switzerland has experienced before,” says the chef. “The menu for our pop-up is envisioned as a meeting point between Chile’s summer mountain ingredients and the flavours of the Swiss winter. Through this union, we hope our guests will experience Boragó’s “momentum” of the territory, as well as our collaborative approach with Chilean producers and foragers, whose work and knowledge make each creation possible.”

Meanwhile, Kong Hans Kælder will also make its alpine debut. Under Chef Mark Lundgaard’s direction, the Copenhagen institution earned its second Michelin star in 2021. Lundgaard’s refined French-inspired creations such as langoustine, Gillardeau oysters, and Gold Selection caviar, are rooted in classic techniques and inspired by historic cookbooks and literary depictions of grand banquets.

“There have been many moments to question whether I was moving in the right direction,” says Lundgaard. “But at some point, you reach a place where you accept who you are and what you stand for. I grew up at Kong Hans and have learned to stand by my choices and my cuisine.”

“When you look beyond the exceptional cuisine to the special qualities of Kong Hans Kælder, it becomes clear why this restaurant is such a perfect match for us and for our guests,” comments Richard Leuenberger, Managing Director of Badrutt’s Palace Hotel. “We are particularly proud that the entire team from Copenhagen, including Head Chef Mark Lundgaard, will present their cuisine in the Swiss Alps for the very first time.”