This December, a new fire will be kindled in the Engadin Valley. Grand Hotel des Bains Kempinski St. Moritz, the epitome of timeless European luxury, proudly announces the debut of Neora, the region’s first and only restaurant dedicated to the soulful, flame-driven traditions of Greek cuisine. Set against the majestic backdrop of the Swiss Alps, Neora introduces a vibrant contrast: a warm Aegean dining experience where the purity of mountain air meets the sun-drenched spirit of the Greek Isles.
For generations, St. Moritz has been defined by Alpine classics and Northern Italian finesse. Neora marks a bold new chapter, born from Kempinski’s philosophy of curating unique, heartfelt experiences that resonate with the character of a destination. Upon arrival, guests are welcomed by a bespoke scent of wild thyme, fig leaf and citrus blossom, an immediate sensory cue that they are leaving the Alpine world behind. The interiors reflect this dialogue of place, fusing whitewashed Aegean textures and warm woods with the elemental strength of local mountain stone.
From the Aegean to the Alps: An Experience Rooted in Filoxenia
At the heart of Neora is its open-fire kitchen, helmed by Greek Head Chef Leonidas Zervakis. The menu is a tribute to filoxenia, the sacred Greek tradition of making a stranger feel like family, and is designed for generous, spirited sharing. It reinterprets Greek culinary heritage with a focus on pristine, origin-driven ingredients: from barrel-aged feta and single-estate Cretan olive oil to handmade pita bread, served fresh from the oven. A signature feature is the interactive ‘Fish Market’, where guests may select from the catch of the day, perhaps a glistening tsipoura (sea bream) or tender octopus, to be grilled over charcoal and simply finished with lemon and herbs.
A Culinary Statement for St. Moritz
‘In my village, the first scent of charcoal in the evening air means summer has truly arrived. It’s the smell of celebration, of shared stories over grilled octopus and glasses of ouzo’, says Chef Zervakis. ‘That is the feeling – that pure, sun-drenched moment of joy – I want to bring to the mountains. This is not about replicating recipes; it’s about sharing the soul of the Greek table and offering a taste of my home that warms you from the inside out.’
In a destination best known for Alpine classics and refined Italian fare, Neora offers a compelling new addition to the culinary landscape. General Manager Konstantin Zeuke adds that Neora fills a meaningful gap in the market: ‘Our international guests are seeking authentic experiences that are both sophisticated and soulful’, explains Zeuke. ‘While St. Moritz is undoubtedly world-class, the vibrant, communal energy of a refined Greek taverna was missing. Neora is our answer, a valuable new chapter for the valley’s culinary scene.’
The Story Behind the Name: Neora
The name Neora is derived from the Greek word for ‘new’ and symbolises evolution and rebirth. It’s a name that reflects both modernity and heritage, a tribute to the olive tree and the sun, timeless symbols of Greek identity. This philosophy is reflected in every detail of the restaurant’s design, from the whitewashed textures and tactile wood finishes to curated artwork by Greek artisans. The space is further enhanced by the signature scent of wild thyme, fig leaf and citrus blossom that welcomes guests upon entry.
Save the Date: Neora Opens December 2025
Neora is set to open in December 2025. The full menu and additional design details will be revealed in autumn 2025. For those seeking a dining experience where Greek fire meets Alpine elegance, Neora promises to be a highlight of the winter season in the Swiss Alps.
