At the historic ‘Cresta Palace Hotel’, Moses Ceylan (best known for his work at ‘Einstein Gourmet’ in St. Gallen) takes you on a culinary journey to the Levant, where his roots lie. He skilfully combines flavours from southern Turkey, Syria and Lebanon with produce from the Engadin. Delicately seasoned dishes such as “Local fried trout, Aramaic style, caviar, sumac nage, herb and flower salad” and “Marinated baharat lamb loin, cannelloni bean cream, oven-roasted vegetable ragout, pomegranate jus, toasted pine nuts‘, as well as mezze such as ’Grandma’s succulent tabbouleh salad‘ or ’Homemade chickpea falafel", are, in a sense, a tribute to his mother. Tip: Make use of the ‘sharing’ option – this way you can sample many of the smaller and larger delicacies. Accompanied by a well-curated international wine list. The atmosphere is chic, modern and casual, the service friendly and attentive.