Mitja Birlo

7132 Silver
Vals/GR

Guest of Executive Chef Fabrizio Piantanida
Grand Hotel Kronenhof*****-W-

1 February - 5 February 2022

Mitja Birlo Portrait

2 Michelin stars

18 GaultMillau points

“Newcomer of the Year in German-speaking Switzerland 2020” (GaultMillau)

Gault Millaus «Chef of the year 2022»

Mitja Birlo Food
Gourmet Dîner with Mitja Birlo / 01.02.22 - 05.02.22
reservations directly at the Grand Hotel Kronenhof*****: +41 81 830 30 30
 

Since May 2018, Mitja Birlo has been Head Chef at restaurant 7132 Silver at the 7132 Hotel in Vals. To find special ingredients, the two-star chef regularly wanders through the undergrowth in the mountain forests and across alpine pastures with his team. Originally from Berlin, six years ago the Vals Valley became his new and much appreciated home, as well as the pantry for his cuisine, without being restricted to it. “We combine the best from the region with the best from the world - in a complex, fun and humorous way”, says Birlo, defining his style. In his nine-course menu, he takes his guest on a journey through Switzerland and around the world. For instance, his “Coddled egg with hay milk” is crowned with a crispy chip enthroning “crystal caviar” from Chinese mountain lakes. Asked about typical dishes, Birlo names his “Grilled salad with sea buckthorn and mustard», not a noble product per se, but prepared with his culinary signature it has become a successful classic at 7132 Silver, just like his “Tzatziki with Caviar” where he combines down-to-earth with luxurious produce. The thing that amazes guests and gastronomic critics alike about his cuisine is the original taste of seasonal ingredients, which produce an unexpected and intense indulgence when skilfully combined by Mitja Birlo. This is the reason the 34-year-old talent not only earned two Michelin stars in next to no time after advancing from Sous Chef to Head Chef at the 7132 Silver, but he was also awarded 18 points by GaultMillau and won the title of “Newcomer of the Year in German-speaking Switzerland 2020”.

His years of training and travelling took Mitja Birlo from Bielefeld (Buschkamp and Auberge Le Concarneau restaurants), among others to the Traube Tonbach in Baiersbronn. From there he went to London to Viajante as Chef de Partie under Portuguese star chef Nuno Mendes, as well as working as a private chef in Greece. In Switzerland, he first settled in Zermatt at Heimberg and then on Upper Lake Zurich at Der Kunsthof, before responding to the call to the Grisons mountain village of Vals in 2014. “To date, Viajante in London was my most significant stint”, says Birlo today looking back, “thanks to Nuno Mendez’ cuisine I learned to think in a versatile way and process influences from all over the world”.