The luxurious 130-room and suite Tschuggen Grand Hotel in Arosa, Switzerland is nestled so close to the mountains that you feel like you can almost reach out and touch them.
I was impressed with the Tschuggen Grand Hotel from the minute that the hotel limo picked Edward F. Nesta and I up at the Arosa train station, and entering the lobby, I was immediately attracted to the colors, textures, and warmth of the sculpture and art filled hotel, while piano music drifted in the air from the Grand Salon.
When our bellman opened the door to our room are eyes literally flew to the windows. Talk about a room with a view, our spacious guestroom had a wall of windows that overlooked the snow-covered mountains, and we could see the ski slope, chalets, and horse drawn carriages that passed by the hotel.
The view from the terrace of the room was so breathtaking that although it was January, we could not resist sitting outside on the deck chairs. Soaking up the rays of the late afternoon sunshine, and enjoying a glass of prosecco was the perfect introduction to the Tschuggen Grand Hotel hospitality.
The king bed was dressed with a cream matelasse coverlet and featured a padded tartan plaid headboard that reached the ceiling. Scallop edged tables were placed on either side of the bed. The room had a lovely textural appeal with ribbed wallpaper, shiny hand painted ceiling, and engraved wood closets in the foyer. Mushroom and champagne striped window treatments framed the windows, and there was an automatic shade with an Elk motif on it over the large desk that faced the mountains.
Thoughtful details included an orchid plant, fruit platter, and magazines on a scallop-edged table flanked by two tobacco leather wingback chairs and a tufted ottoman. In-room Internet was accessible via a cable, which afforded us the opportunity to easily check our email, and there was a mini-bar, a flatscreen Grundig television, and a DVD/CD/MP3 player. The large closets held robes, slippers, and a safe.
The black, white, and gray marble bathroom had piped in music, and featured double sinks on a long vanity accessorized with anthuriums, a walk-in shower, separate soaking tub, hairdryer, scale, vanity mirror, acrylic mushroom shape stool, heated towel rack, heated floor, and Moulton Brown amenities.
After getting settled, we went to the Grand Salon where the enticing aroma of heart-shaped waffles with caramel and chocolate sauce proved irresistible. Sipping our tea and listening to the pianist was a thoroughly delightful way to spend the afternoon.
The hotel has five restaurants, Grand Restaurant, La Vetta, La Provence, Bünderstube, and Spa Lounge offering guests a wide selection of dining options. We had a wonderful gastronomic dinner at La Vetta where Chef Ivan Gotfresen tempted us with delectable courses, a few of which included Icelandic codfish marinated and cooked in black Taggiasca olive oil, root vegetable and cauliflower puree, served with light crocus sauce; roasted half lobster with two kinds of sweet pepper and white lobster foam; and chocolate decadence in the form of chocolate crème brûlée with vanilla ice cream, chocolate soufflé, chocolate nougat, and passion fruit chocolate sorbet.
The Tschuggen Grand Hotel built a 5,000 square meter Spa called the Tschuggen Bergoase in 2006, and this is a stunning addition to the hotel. Mario Botta was the architect and he has deftly combined the hotel and Spa with a covered bridge, where I felt like I was entering another world. A few highlights of the Spa include two pools, one kept at 30° C (86° F), and another at 35° C (95° F) that leads to the outside, a hair salon, beauty treatments, and a wide array of Spa treatments. Edward and I had spent several hours here indulging in pampering treatments as well as spending time in the water.
Extravagant pampering includes the ultimate luxury of the hotel having its own "coaster," enclosed lift that takes guests directly from the hotel to the ski slope in a matter of 3 minutes. Guests can ski in the morning, and then enjoy lunch at one of the hotel's restaurants in the afternoon.
Although we stayed at the hotel in January 2008, the Tschuggen Grand Hotel would be perfect in any season, and is open from June until mid-April.
Read about the Tschuggen Grand Hotel in the Destination, Restaurants and Spas sections, and in Chefs' Recipes where Chef Ivan Gotfredsen graciously shares recipes from our dinner.
Tschuggen Grand Hotel
CH-7050 Arosa, Switzerland
Read other articles on Switzerland in the Destinations section including: Zurich, Switzerland, Bern, Switzerland, Interlaken, Switzerland, and Lucerne, Switzerland, Hotels and Resorts, Restaurants, Chefs' Recipes, Spas, Liquor Cabinet, Wine Cellar, Gastronomy, Luxury Products, and Adventures sections.
For information on Switzerland, please visit: www.MySwitzerland.com. For information on Arosa: www.Arosa.ch. For information on St. Moritz: www.StMoritz.ch. For information on Swiss International Air Lines: www.Swiss.com. For information on the Swiss Pass: www.SwissTravelSystem.com.
For information on Lucerne: www.Luzern.org. For information on Interlaken: www.interlakentourism.ch. For information on Bern: www.BernInfo.com. For information on Zurich: www.zuerich.com.
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