Only a few months ago I was traveling around scenic Switzerland in my super sexy Maserati Levante S. I was going from one five star hotel to another indulging in what they had to offer best – an unforgettable experience.
Unbelievable how time flies and how much has happened since then!
Swiss Deluxe Hotels Tour
Swiss Deluxe Hotels and their partners remain on the pulse of innovative thinking by constantly pushing their own borders and thinking of unique ways to stay relevant and present. For the first time ever, they invited top journalists and bloggers on a bespoke tour of their hotels. The tour was divided into different programs and different groups.
- Gourmet
- Nature
- Golfing
- Spa
- Architecture
In reality, at least for me, my tour was a mix of things (gourmet, spa and nature).
4 days, 3 nights and countless memories.
Facts about Swiss Deluxe Hotels
- 40 Five Stars superior Hotels in Switzerland
- 22 destinations spread throughout Switzerland
- 4,300 rooms
- 8,600 beds
- 8,000 employees
- 1,229,448 overnight stays
My tour began when I picked up my Blu Passione Maserati Levante S – power, style and luxury, all in one. From there, we drove down to Lugano, the Italian part of Switzerland. I couldn’t wait to be immersed in the musical sound of my favorite language! Not to mention, wake up to the sight of Palm Trees, reminiscent of my days in Los Angeles.
Stop 1: Hotel Splendide, Lugano
Our first stop was Hotel Splendide and as its name accurately states, one cannot be immune to the splendor of its views and the charm of its historic heritage. Housed inside an iconic Belle Epoque palace dating 1887, the Splendide has been able to blend old with new and classic with contemporary. The philosophy is present everywhere: the walls, the floor, the furniture and the staff.
Stop 2: Baur au Lac, Zurich
175 years and six generations later, Baur au Lac is still part of the big leagues of not only Zurich but Switzerland as a whole. It was interesting to spend the night there while I live literally 10 minutes away – that’s what we call a “Staycation”! Baur au Lac had been on my list for a while now and being able to explore and understand its history / philosophy from an “insider’s” perspective was very exciting.
I got extremely lucky with my team mates Hildegard Schwanninger and Alex Kühn. Both are seasoned journalists and both are equally interesting and easy-going.
Did you know?
- Johannes Baur, original owner of Baur au Lac, made his fortune making pastry in Austria?
- The golden side of the lake at the time of the opening of the hotel was pretty shady. Other than being industrial, the neighborhood also attracted quite unique personalities (not ones Baur au Lac would have like to be associated with!) – Mr. Baur, a total visionary of his time.
- The Baur au Lac, still more of a large villa, served at first as an elegant residence for guests travelling incognito.
- Sisi, Austria’s Empress Elisabeth spent a whole summer here with two princes and an entourage of 60 people.
- The most famous musicians and artists in the world have gone in and out ever since – from Placido Domingo, Anne-Sophie Mutter, Elton John to Marc Chagall, Joan Miró, Henry Moore, and many more.
Pavillon – relaxed fine dining
Before we move on to the nitty gritty of my experience, I’d like to salute and congratulate Chef Laurent Eperon for receiving his second Michelin Star. Laurent Eperon has re-interpreted French contemporary cuisine using seasonal fresh products that are only processed in a way that suits them best. To date, only 20 restaurants in Switzerland have received such honor.
His right hand and restaurant Manager Aurélien Blanc definitely livened up our evening, in many ways! As an award winning Sommelier, Aurélien beautifully paired our dishes with fitting wines. His talent allied with his fun personality made the evening that much sweeter.
And last but certainly not least, we got to spend an entire evening with Mr. Wilhelm Luxem, General Manager of Baur au Lac. His natural charm and kind disposition were a perfect complement to the overall positive experience.
Latest addition – Baur’s
The new “European Brasserie” is being talked about as the newest hot spot of Zurich. Andrea Kracht, sixth-generation owner of the Baur au Lac with New York-based Martin Brudnitzki Design Studio and London-based Gorgeous Group have created a modern, chic and comfortable space for guests to mingle and relax.
Stop 3: Resort Bad Ragaz
The Grand Resort Bad Ragaz is a town within a town – it keeps on giving! Every turn offers a new surprise. It’s almost like traveling through Europe where every border has its unique culture, language and offering.
Guests come from all over the world to get well, to rejuvenate and get inspired by the myriad of exciting features the hotel has to offer. One can spend an entire weekend just at the Spa jumping from one exotic treatment to another, or go from one restaurant to another and indulge in the different types of cuisine available on site. Or they can spend an entire week getting all sorts of medical treatments to look and feel better to then spend the reminder of the money at the casino!
So many options!
Our Room – Junior Suite Deluxe
What else to add than just wonderful? Spacious, new, comfortable with spectacular views. I could have easily spent another few days there 🙂
MEMoRIES
Taste again, as if you’ve never tasted before. – Chef Sven Wassmer
Chef Sven Wassmer
” The peace and the unspoilt natural environment of Switzerland’s forests and mountains unlock a treasure trove of creativity in my mind. As a chef, I think it’s important to understand the natural world around you and to know the local farmers and producers who supply your ingredients. We forage for natural produce in the surrounding forests and mountains. I am very much at home in the Swiss Alps. My signature cuisine combines Swiss produce with the best ingredients from around the world.
Thoughts inspired by nature gradually mature and transform into concrete ideas. Once I know what I want to cook, I have a picture in my head of how it will look and taste. It’s important that everything retains its character. I want our guests to experience the true essence of the produce. My cooking is therefore very stripped back and minimalist.”
“Our cuisine evokes MEMories of childhood discoveries, of the great outdoors, of a sense of wonder. But it also helps to make unknown connections and create new memories. The result is a treasure trove of happy moments: savoured in one evening and etched in the memory for ever. “
Happiness is a feeling to be treasured. – Chef Sven Wassmer
These words are so poetic and vivid that none of mine could ever convey the experience as well.
IGNIV
Chef Silvio Germann
1 Michelin star | 17 Gault Millau points. A blend of gourmet cuisine and homely comfort. At IGNIV, innovation meets the joy of sharing. Modernity meets fine dining. Rather than relying on a traditional menu with individual starters, main courses and desserts, chef de cuisine Silvio Germann creates different sharing dinners comprising up to 30 different dishes. Chef de service Francesco Benvenuto pairs these shared courses with the perfect wines. The concept of IGNIV by Andreas Caminada, the top chef from Graubünden, is centred around comfort and deliberate sharing. Immerse yourself in a one-of-a-kind fine-dining sharing experience.
Why are you a Chef?
When picking my career, I had a few jobs in mind like landscape gardening or roofing. But cooking appealed to me the most. And I’ve never regretted this choice.
What is your personal food philosophy?
The philosophy is that we try to include as much of our region as possible in the menu. And I am convinced that we are on the right path. I love the personal contact with the producers to get to know the personality behind the products. But of course you can find a lobster or a turbot on my menu too!
Where do you find your creativity?
I move a lot outside in nature, that gives me strength. But also the exchange with my team is very important for me. I also love checking out other restaurants with with my restaurant manager Francesco Benvenuto.
What is the biggest lesson you learned from Andreas Caminada?
I was able to learn a lot from Andreas Caminada. But what impressed me the most is his down-to-earth nature and the respect he has for each individual employee. But also his great respect for the products he uses.
What’s your favorite food to eat?
Pasta
What’s your favorite ingredient to cook with? The one you must have at all times.
I love the taste of sour in the food. These include various vinegars, balsams or even the sour taste of citrus fruits.
Where do you eat out when not working?
More important than eating out is spending time with my friends and Francesco Benvenuto, my restaurant manager.
If you could chose one person to cook for one day, who would it be and why?
One chef who impresses me most is Hans Haas. A cook with a lot of knowledge. What he has accomplished at Tantris in Munich is pure culinary art. I would love to learn from him!
What’s one easy cooking tip you can share with me to help me impress my guests?
Keep it simple! This is always a very good recipe for me. A fresh prepared salad from the garden, a stewed veal shank with a side dish in the middle of the table, with enough wine and the evening is terrific. True to my motto: Sharing is caring!
I concluded the Tour of Swiss Deluxe Hotels eager to share my experience with you. I’m looking forward to exploring and sharing more when life finds its new normal and travel is reinstated.
PS: About the Levante S
Every Levante is powered by a twin-turbo V6 or V8 engine designed by Maserati Powertrain and built exclusively by Ferrari at their factory in Maranello, Italy. Taking performance to a new level, the Levante offers everything you’d expect of a Maserati—from snarling responsiveness to long-distance refinement.”
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