Menu - San Gian

#36 - Asiatic - St. Moritz, Mongolian, Asian

Menu

PDF

On this website, you will find the complete menu of San Gian from St. Moritz. At the moment, there are 32 courses and drinks available.

Food Images

Images

Menu

  • Main Course

    Stuffed Filet Of Sole
    Stuffed Filet Of Sole
  • Night Chef Features

    King Or Queen Cut Prime Rib
    King Or Queen Cut Prime Rib
  • Chicken

    ½ Roasted Chicken
    ½ Roasted Chicken

Feedback

189francescon
10.11.2023

My wife and I stumbled into this place by mistake. We were looking for a place to have dinner somewhat late and this is located in the lobby of a Hotel across from where we stayed. The concept is a combination of the Teppanyaki (japanese meal prepared on a grill in front of the guest) and an all-you-can-eat buffet. All sorts of (raw) meats and vegetables are arranged on the buffet. Guests choose what they want to eat, put it on the plate and take it to the cooking Station where the Chef prepares the Food on a grill. Interesting choices of meat going from Zebra to Ostrich to Beef, chicken but also shrimp, etc. We ate way more than we needed, but had a lot of fun in the process. Not many places like that in Switzerland. Price was on the high side but all things considered reasonable.

dream0786
10.11.2023

We stayed at the hotel and hence tried the Mongolian restaurant, it was super pricey for what is offered and the meat selection although had a variety of meats like horse , crocodile , Bison etc the quantity they would refill was very less so they basically wanted people to take less meat and more vegetables: the sauces were not great in taste mostly sweet and lacked flavour. For 58 CHF per person it was not worth it, no desert included in the buffet. Also be specific when ordering water or if the server just refills ur glass without ur knowledge, it’s not FREE, you will be charged 9CHF for big bottle and 7CHF for the small bottle and it looks like a ordinary glass bottle like tap water not company bottled water. So u must say TAP water or else be prepared to pay Staff was efficient and that was the only high point.

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