In the tradition-steeped Cresta Palace Hotel, Moses Ceylan (best known for his work at Einstein Gourmet in St Gallen) whisks you away on a culinary journey to the Levant, drawing on his heritage. He skilfully combines flavours from southern Turkey, Syria and Lebanon with produce from the Engadine. Something of a tribute to his mother, the menu features finely seasoned creations such as Aramaic-style deep-fried local trout with caviar, sumac nage and herb and blossom salad, or marinated baharat-spiced saddle of lamb with cannelloni bean cream, roasted vegetable ragout, pomegranate jus and toasted pine nuts. Mezze such as "Grandma's juicy tabbouleh" and house-made chickpea falafel are also included. The sharing option is highly recommended, as it allows you to try the various small and large delicacies. The well-curated wine list is international. The setting is chic, modern and casual, the service friendly and attentive.