Relais & Châteaux Switzerland, luxury hotels Switzerland

This oasis of tranquillity with its 81 rooms is characterised by a generous interpretation of space and luxury. The authentic architecture of a southern manor house, noble details like the exclusive seats in the park, the private beach on Lake Maggiore and the delightful inner courtyards all culminate in a cultivated feeling of wellness. The two suite pavilions with the luxurious junior suites and suites are the stuff of which dreams are made. In the gourmet restaurant "Locanda Barbarossa", executive chef Othmar Schlegel delights guests with his Italian-Mediterranean cuisine. Total relaxation is guaranteed in the exclusive new SPA spread over 2,500 m2.

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Can people from the Graubünden region change the world? Perhaps not the world, but they certainly can teach us to enjoy life. Wherever Bündner hospitality meets discerning cuisine, it creates a world of contentment. The 11 rooms and 2 suites combine the charm of the Prättigau region with modern convenience. The aromas of pine and conifer are combined with warm colours. The views of the impressive Graubünden mountain landscape also play their part. Here you will find the space to be yourself. Armin Amrein combines the artistic with the precise. His passion leads to authentic aromas. He contrasts known flavours with surprising new ones. This leads to compositions which are inspired by delicious, seasonal aromas.

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There is a very special canton in Switzerland. A canton where the people speak Romansh, Italian and German. A canton where the well-known authoress Johanna Spyri drew inspiration for her famous novel, Heidi. A canton whose railway line from Thusis over the Bernina pass to Tirano has been added to the Unesco World Heritage List. It is the canton of Graubünden. This is the location of Hotel Walther, a fairytale castle that appears out of nowhere. The 100-year hotel tradition is the foundation for the delicate, elegant atmosphere. In this wellness oasis there are architectural pearls like the waterfall and the sauna in an igloo made of massive Andeer granite. Another speciality? Their own recipe, marinated Bernina-Bresaola in the restaurant "La Stüva". Simply magical.

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First a farm then a village cafe in 1912, Schlosshotel Chastè is a typically… atypical residence with its flower-decked balconies, snow-white facades and inviting interiors. All of the gentleness of Switzerland is reflected in the rooms decorated in light wood, the warm welcome by Daniela and Rudolf Pazeller, and the light-flooded, friendly restaurant where you can delight in a variation of tuna with Asian flavours or a crème brûlée with citrousy herbs. Absolute calm and the very purest of air, everything you could possibly want.

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The Giardino cultivates excellence right down to the smallest detail. "Un pò di più" (a little bit more) is the motto of this hotel, whose ochre-coloured façade rises elegantly out of a Garden of Eden with mimosas, camellias and magnolias: the perfect setting for coffee or aperitifs around the water lily pond. In the restaurant ECCO, renowned dishes are crafted with new cooking methods and molecular textures. In the Aphrodite, the Hotel's second restaurant, the gourmet delights draw their inspiration from the sea. Another "little bit more" at the Giardino? The fabulous spa…

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In Gstaad, Thomas Straumann has created the place he always dreamt of and now takes great pleasure in sharing it with others. Magnificently restored, this hotel offers exceptional comfort and skillfully combines elegance with originality in the 57 modern rooms and suites, restaurants and Bellevue Bar. 2,500 m² are devoted to the body - Asian massages, reenergising and relaxing baths - and just as many to the soul - CDs, DVDs, books and a cinema are available to nourish you with the finest and rarest cultural pleasures on this earth.

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At the age of seven, Philippe Chevrier knew that he would be a cook. It was a childhood dream nourished by the dishes created by his mother and his aunt. "They gave me a taste for good food. For my birthday I was allowed mussels followed by sole with red wine and a diplomate, the dessert with vanilla cream, candied fruit and sponge fingers…" Philippe's dream is now very real and he has become a chef to be watched: one of the many reasons for stopping off at this old vineyard farmhouse transformed into a palace of elegance. Perch cooked in coarse salt flavoured with lemon grass, fried langoustine tails with peas and dried ham, preserved claw ravioli with tomato…

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Georges Wenger never stops reinventing the cuisine of the Swiss Jura region that he loves so much. "For me gastronomy is a cultural gesture, a way of expressing a region and its identity". At his table you will find morel mushrooms, asparagus, cress, trout, rhubarb, game, truffles and wild berries depending on the season. For him the mountain plateau is the best market you could wish for. He is passionate about his country and is constantly leafing through ancient cookbooks to reinvent a contemporary cuisine inspired by tradition. This is how the "tomme au foin" (a mountain cheese left to ripen in hay), which had been forgotten since the 17th century, made its comeback on his menu. In the birthplace of Swiss watch making, or "watch valley", be sure to take the time to discover this great gastronomic address…

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The Saint-Pierre Cathedral, the Reformation Wall, the fountain, the English garden… The discovery of Geneva's cultural wonders begins with a stop-off in this hotel at the heart of the city. The golden stork which stands above the door sets the tone of the stunningly decorated palace, with its baroque fountain, its Belle Epoque fresco, its tall stone columns… In the kitchen, original dishes accentuate the enchantment, with the roasted catfish served with thinly sliced marinated pumpkin and chopped nuts. Geneva, I love you…

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This property has been watching the Rhine flow gently by for almost four centuries. André Jaeger has given his hotel a modern interior without losing any of its charm or intimacy. It appeals to all the senses. Guests can embark on boat trips from the river terrace, play golf or indulge in other outdoor activities. The cuisine is the absolute highlight. Sweet and sour, soft and hard come together on the plate. Paradoxical cuisine? No, the quest for balance - which is continued right through to the Zen lines in the rooms.

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A designer and manufacturer of cars at the beginning of the last century, Baron Adrien de Turckheim took part in numerous rallies. One of them took him to Verbier. In one of the accounts of his travels, he happily reflects on "a chalet nestling in meadows". On reading his writings, his granddaughter Brigitte decided to make her grandfather's dream come true. This is what led to the Chalet d'Adrien, in the ski area of the Four Valleys. A hotel with breathtaking views which cultivates dizziness of the senses, right down to the dishes where the cuisine of Italian inspiration scales culinary heights: tagliolini with truffles and roasted langoustine or seared frogs legs with garlic and giant, stuffed and gratineed Lumaconi and Sérac tartar.

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The Saas-Fee valley, allso called the pearl of the Alps. And what is the pearl of this valley? The Fletschhorn Waldhotel, which has just celebrated its centennial. One hundred years of perfectionism, which today makes it a unique and multi-purpose location: an art gallery exhibiting the most viewed art exhibitions, and the perfect place to stop for gourmet food and great culinary experiences such as the "flavorful buffalo steak with green pepper jus and anna potatoes". Another of the treasures of this location? A cellar with more than 35,000 bottles collected from expertly selected vintages.

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