Moses Ceylan stands at the center of his new restaurant, «Ya Mama». His commanding physical presence is neither loud nor theatrical, but conveys authority balanced by warmth and openness.

This self-confidence is rooted in proven biographical achievements. Born in Germany and of Aramaic descent, Ceylan made a name for himself at the «Einstein» in St. Gallen, where he cooked a two-Michelin-star level.

Roots Instead of Stars

After years in the world of stars and ratings, he consciously stepped back, worked as a culinary consultant, and searched for a new signature style - one closer to his biographical roots.

With «Ya Mama» – Aramaic for «Ja, Mama» – this search has now found a permanent home in Celerina, even if the master himself is not at the stove every evening.

Clarity of Flavors, Precision in Execution

The restaurant's ambitions may not be aimed at the highest spheres of gourmet criticism. Nevertheless, Ceylan's professional background is clearly reflected on the plate: in the choice of products, the clarity of flavors, the care taken in execution, and the presentation.

What was particularly convincing was the «Swiss Alpine salmon, gently cooked at 52 degrees»: precisely prepared, juicy, with irresistibly crisp-roasted skin. Equally impressive was «Ceylans Schweizer chicken breast kebab plate», which combines alpine ingredients and Levantine spices with playful ease.

Simple dishes with heart and soul: durum wheat tartare with tomatoes, bulgur and herbs. (Image: zVg)

A Virtuoso Approach to Tomatoes

Ceylan's particular strengths become evident already with the starters. «tomatoe-rose hummus» thrives on depth and balance - and on the fact that someone here knows exactly how boldly the intensity of tomatoes can be calibrated.

Despite the winter season, the nightshade vegetable unfolds an aromatic richness that is hard to match. Ceylan is justifiably regarded as a precise vegetable chef, and this dish makes that especially clear.

Innovative Gastronomy at the Cresta Palace

«Ya Mama» is part of the Cresta Palace in Celerina. The four-star superior hotel has been under the management of Bardhyl Coli since last summer, previously director at Urs Wietlisbachs Arosa Kulm, which is currently undergoing extensive renovations.

Under his leadership, the Cresta Palace Celerina is positioning itself as open and contemporary, with innovative gastronomy as a central element of the overall experience.

An Enrichment for the Upper Engadin

For the Upper Engadin, «Ya Mama» represents an expansion of the region's gastronomic spectrum. Levantine cuisine brings new flavors to an area that has traditionally been shaped by classic cuisine, Alpine tradition, and proximity to Italy.

The remarkably natural manner in which this is achieved, grounded in respect for place and produce, is among the restaurant's defining qualities.