They say that some ‘live to eat’ and others ‘eat to live’. But it’s difficult to imagine leaving IGNIV restaurant in St. Moritz as the latter of these two. Really, it’s difficult to imagine leaving at all. Once you’re in, that is, once you’ve nabbed yourself a reservation, you’ll never want to tear yourself away. Impeccable service is doused with a striking setting and an experimental cuisine only fit for a fine dining restaurant. At IGNIV, everyone begs ‘just lock us up and throw away the key’.

IGNIV offers a unique fine dining dinner experience that’s all about sharing. Not only are guests sharing dishes, but they’re sharing each other’s time, and they’re sharing a truly artistic culinary experience. With a two Michelin star rating to its name, the IGNIV restaurant in St. Moritz is a hub of glitz, glamour, and gastronomy.

The word ‘igniv’ translates to ‘nest’ in English. And it finds its home in the Swiss Rhaeto-Romantic language – the mother-tongue of Chef Andreas Caminada who founded the IGNIV brand. When guests enter the IGNIV restaurant realm, they are comforted and cared for. And so, the restaurant is like a nest. And the guests, they’re like young birds cocooned into the safety of that nest. Andreas grew this brand from just one restaurant in 2015 to now four restaurants across the world. From Bad Ragaz to Zurich and even Bangkok. But it’s St. Moritz that we choose. And it’s St. Moritz that you should choose too. Taking flight in 2016 under the trusted care of Chef Marcel Skibba, IGNIV, St. Moritz, has fast become a desirable dining delight too delectable to deny.

If the restaurant is a nest, then its tree is Badrutt Palace, St. Moritz. A sort of symbiotic balance exists by placing IGNIV’s modern fine dining experience in this hotel of historic magnificence. At Badrutt Palace it’s not surprising to spot some stars. For over two centuries now it’s been drawing in worldwide elite; from the Kennedys to Coco Chanel to Alfred Hitchcock.

It’s even said that Alfred Hitchcock had a spark of inspiration when seeing a flock of crows flying around the hotel’s gothic-style towers and, thus, his horror classic ‘The Birds’ was born. So feathery inspiration doesn’t just stop at the restaurant’s philosophy. But coincidentally, also extends back in time to the hotel’s magnificent history.

If the long list of VIPs – be it American celebrities, European aristocrats or worldwide diplomats – don’t impress, then the elegant design of the hotel will. We challenge you to try not to feel like royalty as you walk through Badrutt’s Palace, St. Moritz and towards IGNIV restaurant. Before entering, you’re greeted by Queen Elizabeth’s former Phantom Rolls Royce that sits just outside. Then, inside, you’ll be welcomed by marble statues, nineteenth-century original Italian artwork, antique furnishings, and Victorian tiles. So expectations are set high. They’re set about as high as the six-metre-tall ceilings. And they’re sure to be met.

Through the hotel entrance, along the corridor and around the corner. The hotel’s sense of grandeur carries right into the restaurant. Patricia Urquiola, the world-renowned designer, makes sure of this. Yet still, the open-plan room of curved sofas and circular tables creates a modern atmosphere that undeniable serves the IGNIV experience. The central fireplace feature radiates a feeling of casual cosiness and warmth. The expansive windows provoke an elevated appreciation from all around. On one side of the restaurant, the panoramic views of the Engadine Valley mountains stir up reminiscent thoughts of the day’s skiing adventures. And on the other side, a large glass window into the chef’s lively kitchen is viewed by beady eyes longing for a sneak peek of what’s to come.

With an eight-course sharing menu, guests don’t wait long before the next dish is ceremoniously presented before them. Even then, precision is the utmost priority for Michelin star Chef Marcel Skibba. Each plate is meticulously presented. And each ingredient is placed with the flamboyance of an artist’s every brush stroke.

The evening starts with a selection of snacks to seduce the senses. Bell peppers and langoustines on fluffy, light air bread. Beefsteak tartare. Gyozas filled with goose liver and topped with black truffle. Mini potato and leek frittatas. To name just a few. Starters continue to ease guests into the journey with foie gras paired with yoghurt and jackfruit, shrimp asparagus ceviche, and mackerel topped with radish and avocado.

Such colourful combinations of flavours show how at IGNIV, they’re certainly not afraid to spread their wings. For main courses, guests will finally understand the talk of the town: IGNIV’s famous seafood stew. This bisque-like soup is curated from local produce bought fresh from the market making it, frustratingly, impossible to recreate. Honestly, it’s easier to return to IGNIV, St. Moritz than attempt to replicate such a ravishing recipe.

Along with it are mouth-watering dishes such as plum pork belly, cherry glazed pigeon and braised short ribs. Lamb belly is also particularly special as Chef Marcel caringly marinates it for two days before smoking, crusting, cooking, and frying. On the side, truffle oil is unapologetically drizzled across a winter salad of roasted vegetables and nutty lamb’s lettuce. All are regional products meaning tradition and authenticity seep through the contemporary to hatch and harvest creations and appreciation.

Yoghurt and mango garnished with coriander. This seems like an eclectic mix, yet guests will find that the blends of fresh dairy, sweet fruit and aromatic herbs allow a flawless transition from main to dessert. After this palette cleanser, classic desserts such as the chocolate nest and lemon souffle bring guests to a comforting close.

Nevertheless, IGNIV lets you take more than just memories home. A parcel from the Candystore is impossible to resist. From petit fours to chocolates, from pastries to macaroons and from biscuits to sweets, Chef Marcel is the Willy Wonka of St. Moritz and a golden ticket to IGNIV restaurant is high in demand.

For those a little older than Charlie Bucket and Augustus Gloop, cocktails are a must. Ornate bird-shaped glasses are filled with mixologists’ classics and IGNIV’s own signatures making them more like an edible piece of art than a simple drink. When it comes to wine Giuseppe Lo Vasco, the restaurant manager and sommelier, will assist. Giuseppe generously galivants guests through the vineyards of varying countries as they move through courses. And once the food is finished but the fun is to be furthered, guests are invited to the hotel’s nightclub, the King’s Club. With performances from internationally renowned DJs like Tanja La Croix, it’s unsurprising that closing time doesn’t even exist. What is surprising though, is that this is Switzerland’s oldest nightclub. And such a title is just too tempting for guests not to try.

Temptation teases the toughest throughout life. But IGNIV is just something even the most resilient must give into. Because this restaurant offers a gourmet fine dining experience that any serious jet-setters will flock to. The exceptional service, setting and sharing dishes are the perfect end to a St. Moritz skiing day.