Cresta Palace opens “Ya Mama by Moses Ceylan”

Cresta Palace Celerina launches the winter season with an exciting new restaurant concept – and a star chef at the helm: Moses Ceylan. The German chef with Aramaic roots previously earned two Michelin stars at the renowned “Einstein Gourmet” in St. Gallen. Now, with “Ya Mama by Moses Ceylan”, he celebrates his comeback and delights hotel guests and local food lovers alike with his interpretation of Levantine cuisine. Casual dining is the guiding principle: simple dishes, prepared with heart and soul. With this new oriental concept, Cresta Palace fills a culinary gap in the Engadin.

Good news for the Engadine: just in time for the winter season, the 4-star superior hotel Cresta Palace Celerina opens a new seasonal restaurant. “Giacomo’s” becomes “Ya Mama”. For the role of head chef, one of the country’s most talented culinary figures has been recruited. Moses Ceylan cooked for many years alongside Sebastian Zier at “Einstein Gourmet” in St. Gallen, where their cuisine was awarded 18 GaultMillau points and two Michelin stars. Five years ago, Ceylan left the “Einstein” to work independently as a chef and culinary consultant, embarking on a journey to rediscover his culinary roots and develop his own signature style.

Now Ceylan is back, once again cooking full-time in a restaurant. “Cresta Palace Celerina is honest, authentic and down-to-earth. That suits me perfectly and I feel at home here. After some time, I realised how much I missed working with a permanent team,” explains Ceylan.

Moses Ceylan is known for his modern interpretation of Levantine cuisine, which brings together flavours from southern Turkey, Syria, Lebanon and other regions of the Middle East. Although born in Füssen, Bavaria, the 45-year-old has Aramaic roots and grew up with the tastes of the Orient. Many of the recipes he still uses today are inspired by his mother, aunts and grandmother. “My grandmother cooked every day at home. With very simple ingredients, she created magical dishes – that inspired me to become a chef.” This spirit is also reflected in the Cresta Palace menu. “Ya Mama” is Arabic and roughly translates as “Yes, Mama” – a loving, everyday expression conveying closeness, warmth and familiarity.

At “Ya Mama”, the menu features more than just mezze: expect juicy marinated meats, flavourful grilled fish, plenty of fresh vegetables and freshly baked flatbread. Dishes are designed to be shared, if desired, and Ceylan adds his own creative twist by combining Levantine flavours with local alpine products. His ideas include Capuns börek, ayran made from Engadin yoghurt, local trout prepared in Aramaic style, beetroot hummus with alpine herbs, or even an oriental fondue.

“Ya Mama” is a place where traditional dishes and modern interpretations of Levantine cuisine coexist. The beverage menu also evokes the spirit of One Thousand and One Nights, featuring a carefully curated wine selection alongside oriental lemonades and cocktails with arak, the traditional aniseed spirit.

In preparation for the opening on 5 and 6 December, the former “Giacomo’s” restaurant has been subtly renovated. The interior reflects an alpine-oriental crossover, combining Engadin wood and stone with oriental textiles to create a warm and welcoming atmosphere.

Moses Ceylan will work closely with the former Giacomo’s brigade and will be present throughout December to introduce the team to Levantine cuisine. Thereafter, head chef Rolf Schmitz and his team will continue to implement the concept, with Ceylan regularly returning to cook alongside the brigade. With this new restaurant, Cresta Palace Celerina aims to establish itself as a destination for casual dining in the Engadine – high-quality products and service, enjoyed in a relaxed atmosphere. “Ya Mama” is the first Levantine restaurant in the Engadine. “We want to delight our hotel guests and warmly welcome external guests and local food lovers alike,” says Bardhyl Coli, General Manager of Cresta Palace Celerina.