Hotel Walther - Giazetta - Winter 2019/2020

a tt e z a Gi NUMBER 06

WINTER 2019/20

WINTER SEASON 13 DECEMBER 2019 UNTIL 13 APRIL 2020

WINTER EL DORADO CROSS-COUNTRY SKIING BELLA VITA 13 NATIONS HYGGE www.hotelwalther.ch

WEL COME

Dear Guests, dear Friends,

r e h t l a W e h t to

The winter season is a wonderful time here in the

Walther Culinarium

Engadine. Glittering snowy landscapes await you; sunny,

We pay special attention to our cuisine. “Sophisticated

adventure-filled days, and cosy evenings by the fire-

but down-to-earth” is our motto. The Walther Culinarium

place, or romantic candlelight. The calendar is packed

offers an attractive variety of dining opportunities:

with all kinds of events – be it cultural, sports, or social.

“grand moments” in our art nouveau hall, the new “La

The choice of winter activities is practically unlimited,

Trattoria”, the cosy Colani Stübli at the Steinbock, the

ranging from curling to snowshoeing and snowkiting.

unique Gondolezza, or a tasty snack from the lounge

Cross-country skiing has established itself as something

menu in the lobby or at the Walther Bar. At the Walther,

of an insider’s tip sport in recent years. Have you ever

you truly are spoilt for choice.

tried it? The Upper Engadine is truly an El Dorado for cross-country skiers, offering beautiful trails in a stun-

85 employees from 13 nations

ning natural landscape. And at Hotel Walther you are

Our loyal employees are as diverse as our guests. With-

right at the heart of all the activity. Together with the

out their daily commitment, we would not be able to

cross-country specialists Fähndrich Sport, we have been

operate our unique, family-run Grand Hotel. We are

offering our popular cross-country days for beginners

very grateful to our team for that.

and advanced skiers for years now. For more information, have a look at pages 4 and 5.

With this in mind, we look forward to a vibrant winter season full of exciting encounters, and wish you an enter-

Hotel Walther embraces hygge

taining read that will – we are sure – fire up your antici-

The atmosphere at Hotel Walther during the winter

pation.

months is all about hygge! In particular, the festively decorated ground floor, with its lobby, bar, smoker’s

Welcome to Pontresina

lounge, and art nouveau salon, invites you to stay a while and enjoy the atmosphere. Or why not recharge your batteries at our Aqua Viva wellness area.

Family Anne-Rose & Thomas Walther with all friendly co-hosts

2 | Editorial

ShortNEWS THEATRE PERFORMANCE “RAUSCH DER VERWANDLUNG”

Stefan Zweig’s novel Rausch der Verwandlung is set in the lustrous atmosphere of the 1920s hotel industry in the Upper Engadine. The eponymous novel by Stefan Zweig was in fact written in the Hotel Walther (then still Palace Hotel). For Pontresina, it is something akin to what Thomas Mann’s The Magic Mountain is for Davos, but it is far less well-known. We are proud to be showing this brilliant story as a theatre adaptation by Felix Benesch within the newly refurbished décor of our art nouveau hall.

Friday 20 & Saturday 21 December 2019. Starting at 20:30. Tickets CHF 35.–, with free choice of seating.

With pre-dinner at 18:30 (3-course menu including 1 glass of WALTHER-Franciacorta) CHF 95.–.

RECITAL & LIFE COACHING WITH CHRISTIAN JOTT JENNY

Christian Jott Jenny and the State Orchestra invite our guests to another recital. Jenny “Two souls, alas, are dwelling in my breast” gets off his high horse and reports in musical narrative directly from the burgeoning trenches of the country.

From birth to death, some public authority always has a say. The answer: unlicensed life coaching through music and singing. The tenor picks international song gems and talks about inner and outer abysses. A tenor on the downhill run. Have fun!

Thursday 2 & Friday 3 January 2020 Starting at 21:00. Tickets CHF 35.–, with free choice of seating.

SKI TICKETS IN THE UPPER ENGADINE Dynamic prices with the Snow Deal Prices depend on date and time of purchase as well as demand. If you book early, you can benefit from the dynamic pricing model. Attractive family tickets are also available.

Sleep + Ski

BAR SESSIONS – LIVE MUSIC PS CREATION TRIO revives the good old days with a diversified repertoire of oldies and legendary evergreens from the 70s and 80s (Blues, Pop, Soul, Rock und Country). Also this winter the three-way formation around Peter Safjan inspires music lovers and dancers in our hotel bar. Peter Safjan, Bandleader (Keyboard, Bass-Keyboard, Vocals), Dario Negro (Guitar, Vocals), Nicolas Safjan (Drums, Vocals).

If you stay with us at Hotel Walther, you can book the “Sleep + Ski” package. You will then receive the Ski Pass for CHF 45.– per night. The discounted ski ticket can only be booked for the entire duration of your stay. www.snow-deal.ch

Saturday 15 / 22 / 29 February 2020 Starting at 21:00. Free admission.

Short News | 3

PONTRESINA

THE EL DORADO OF CROSS-COUNTRY SKIING Beautiful trails, a stunning natural landscape, excellent infrastructure, and heaps of expertise make Pontresina an El Dorado for cross-country skiers. Once again, the holiday resort is a sponsor of the Engadine Ski Marathon – and thus even more committed to this sport that has been trending in recent years.

A landscape made for cross-country skiing and relaxation in nature Cross-country skiers feel particularly at home in Pontresina. It’s not surprising: with its attractive altitude of 1,800 metres above sea level, the friendly holiday resort offers an exceptional environment and ideal snow conditions even in early winter. From the end of November, the first cross-country trails are already available. Thrillseeking sports enthusiasts as well as cross-country skiers simply wanting to enjoy nature will find the per-

PONTRESINA

fect terrain for the first kilometres of the season on the 3.3 kilometres-long snowy Cuntschett circuit, which is illuminated every evening from 17:00 to 21:00. Those who can’t get enough extend their cross-country season in the spring on Alp Bondo: from mid-March, a 7 to 10 kilometres-long circuit trail is groomed on the Bernina Pass, stretching along the RhB route of the famous Bernina Express.

In the triangle formed by Pontresina, Samedan and Celerina, skiers will find a dense and varied network of trails.

In addition to the loops at the Samedan Golf Course and around the church of San Gian, cross-country enthusiasts are particularly drawn to Pontresina: the ideal starting point for the trails towards Val Roseg and Morteratsch, or to train on the race and night trails. A little detour into Stazerwald promises legendary ups and downs – a tough section of the cross-country ski trail, which is a firm favourite with visitors.

A total of 230 kilometres of groomed trails run through the Upper Engadine Lakeland and the side valleys – including the 42 most famous kilometres in Switzerland: the marathon route from Maloja to S-chanf! Did you know that 15 full-time employees are engaged for

4 | Cross-country skiing in Pontresina

the preparation of the Upper Engadine network of

actively involved in Swiss cross-country skiing for years

cross-country trails alone? They work around 8,000

and is a regular venue for regional and national junior

man-hours and cover more than 45,000 kilometres per

competitions. The Engadine Ski Marathon will benefit

season in their grooming vehicles. The Upper Engadine

from Pontresina’s expertise in cross-country and events,

offers by far the largest cross-country skiing trail

with the bib distribution station and the finish line inf-

network in Switzerland. Visitors to Pontresina espe-

rastructure of the Engadine Half Marathon and the En-

cially appreciate the region’s individuality and the

gadine Night Run. Furthermore, a number of interesting

cross-country skiing lessons in small groups with per-

new possibilities will open up around the design and the

sonalised teaching.

program in the Marathon Village.

Pontresina as Sponsor of the Engadine Ski Marathon

Looking ahead to the next “Engadiner” in 2020, we can

From 2020, the municipality of Pontresina will be one

already. At the end of August, more than 4,500 partici-

of the main sponsors of the Engadine Ski Marathon for

pants had already registered for the Engadine Ski Mara-

the coming five years. This strategic partnership opens

thon – an increase of 33% over the previous year.

announce a very gratifying number of registrations

up exciting opportunities for the village known as the Engadine cross-country skiing paradise, and allows the

Further information on cross-country skiing such

organisers to fully benefit from the region’s resources.

as tour suggestions, trail reports, trail map and

The Marathon Village with its bib distribution station

wax tips can be found on the Pontresina website at

in St. Moritz-Bad will be relocating to the attractive pro-

www.pontresina.ch.

menade in the centre of Pontresina. Pontresina has been

CROSS-COUNTRY · WELLNESS · FINE DINING

Our magic formula for the ultimate in wintertime recreation Here at Hotel Walther, enjoy an Engadine mountain winter that’s both active and relaxing: cross-country skiing in the breathtaking surroundings promotes fitness and health. And to top it all off, you can immerse yourself in wellness and a wide range of culinary delights in a relaxed atmosphere. The winter blues are a no-show here. The cross-country skiing lessons are conducted by our local professional partner, Fähndrich Sport Pontresina. Beginners and advanced cross-country skiers alike can benefit from personalised teaching in the desired technique in small groups – classic or skating. Equipment can be rented at a discounted rate.

Three nights/double occupancy from CHF 1’005.– per person Six nights/double occupancy from CHF 1’905.– per person Valid JANUARY – MARCH 2020

NOW BOw.hOK otelwalther.ch

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INCLUDED IN THIS OFFER: Booked number of nights incl. breakfast, Walther Culinarium (dinner either in the Grand Restaurant, La Trattoria, the lobby & bar, the Colani Stübli, or the Gondolezza), cross-country skiing lessons, public transport in the Upper Engadine, service and fees. Visitor’s tax not included.

Also included for the three-night stay: 2 relaxing massages (1x 50 min., 1x 25 min.); for the six-night stay: 3 relaxing massages (2x 50 min., 1x 25 min.). www.faehndrich-sport.ch

5

around Pontresina and Hotel Walther

10 WINTER ACTIVITIES

GLACIER SKI RUN MORTERATSCH

TOBOGGAN ON MUOTTAS MURAGL

SKI MOUNTAIN LAGALB

SKI TOURS

SNOWSHOE TOURS

WINTER HIKING

ICE SKATING

SNOWKITING

CURLING

HORSE-DRAWN SLEIGHS

Diavolezza Mountain Station over the Pers and Morteratsch glaciers. 10 kilometres of skiing through stunning landscapes of towering mountains and bizarre ice and rock formations.

With an 86% gradient slope, the steepest ski run in Graubünden. It’s also a dream for freeriders – especially in the good company of an experienced mountain guide. 100% powder snow is guaranteed.

Far away from the hustle and bustle, immerse yourself in the snow-covered landscapes. Trial tour, day trips with guides.

Black ice is not uncommon on the numerous Engadine lakes, providing a unique nature experience. Prefer pirouettes in the village? The natural ice rink Roseg is perfectly groomed ... and also open in the evenings.

Pontresina is considered the Mecca of Swiss curling.

10 to 12 impeccably maintained rinks on the perfectly located natural ice rink Roseg are also available for casual tournaments.

With its impressive difference in elevation of 700 metres and 20 bends, the toboggan run of the Muottas Muragl guarantees high-speed thrills plus a breathtaking panorama overlooking the Upper Engadine.

Enjoy Alpine nature at its best, off the beaten track.

The Bernina massif and the surrounding peaks are perfect for touring trips. Introduction courses are available at Bergsteigerschule Pontresina.

To the rhythm of your own heartbeat. Around Pontresina, there are 150 kilometres of well-maintained winter hiking trails.

Snowkiting on the Bernina Pass: versatile, spectacular, and windy – all of the perfect ingredients for racers and freestylers alike, and still an insider tip in the snowkiting scene.

A leisurely horse-drawn sleigh ride through the snow-covered winter landscape to Val Roseg or Lej da Staz – simply fantastic! Sleighs depart from the train station.

Would you like more tips and information?

We are happy to assist you in organising your dream vacation.

T +41 81 839 36 36 or www.hotelwalther.ch

6 | Winter in Pontresina

Aqua Viva Pool, Spa, Wellness & Massages

After an eventful winter’s day in the Engadine mountains, there is nothing better than relaxing and recharging your batteries at our Aqua Viva Spa. At Hotel Walther, you will find a carefully selected range of spa, wellness, and massage treatments.

Indoor swimming pool 7 x 14-metre pool with counter-current system for sporty swimming or leisurely floating. The whirlpool gently massages the skin and relaxes the muscles. The waterfall provides a beautifully soothing neck massage.

Finnish sauna Relaxing balance for body and mind. Alternating between heat and cold strengthens the body‘s defences and circulatory system and has a stimulating effect on the skin.

Engadine herb sanarium A sanarium with a particularly gentle climate, ensuring cleansing and purification with minimal stress on the circulation, completed with mountain herbs to promote physical and mental well-being.

Steam bath A steam bath strengthens the immune system, detoxifies, and activates the body’s self-healing abilities. The pleasant scent of eucalyptus indulges the respiratory system from nose to lung.

Rock grotto “Cristallino” In this unique rock igloo made of Andeer granite, the ceiling lighting creates a relaxing play of colours that reflect off the rock crystals. A climate somewhere between Finnish sauna and sanarium awaits you here. Different colours and levels of brightness have a positive effect on the autonomic nervous system. Pleasant balm and lemon aromas improve breathing.

Massages & Treatments A well-trained and professional team are waiting to take care of your well-being at Hotel Walther. The range of treatments on offer includes traditional full-body or partial massages, sports, foot-reflex zones, and aroma massages, pedicure, manual therapy, etc. Our masseuses and masseurs will be happy to help you find the right treatment for you.

All treatments are reservation-only and subject to availability.

We recommend booking your desired treatments with your hotel reservation.

Aqua Viva | 7

LA VITA È

BELLA

“LA VITA È BELLA” HAS CERTAINLY BEEN THE CASE SINCE LAST SUMMER, ESPECIALLY IN THE NEW TRATTORIA AT HOTEL WALTHER. ITALIAN INDULGENCE AND MEDITERRANEAN ZEST FOR LIFE ARE A GIVEN HERE. THE MOTTO “LAIDBACK, VIBRANT, AND AUTHENTIC” REFLECTS THE CULINARY CONCEPT AS WELL AS THE RESTAURANT’S INTERIOR DESIGN, WHICH FEATURES TEXTILES SPECIFICALLY DESIGNED FOR THE TRATTORIA. OUR GOAL IS TO MAKE OUR GUESTS FEEL WELCOME – LIKE IN A BIG FAMILY.

8 | La Trattoria

At La Trattoria Walther, we serve traditional dishes cre-

The Trattoria at Hotel Walther is an exquisite culinary

ated with quality products that impress with their taste

asset for the Upper Engadine region and has been wel-

and skilful combinations – unpretentious and delicious.

comed by visitors and locals alike. For guests at Hotel

At the heart of the menu are the pasta creations – al-

Walther, the new restaurant brings even more variety.

ways fresh and homemade – from the fiery Spaghetti

The gastronomic portfolio of the family-run Grand Hotel

Aglio, Olio, Pepperoncino, to the Strozzapreti with pesto

includes the newly opened Ristorante, the classic art

and Taggiasca olives, or the carefully stuffed spinach

nouveau hall with its bright colours, the traditional

ricotta ravioli. The classic Osso Buco belongs on the

Colani Stübli with its Grisons dishes, and the trendy

menu as much as the Tagliata from Angus Fassone beef

“Fondue-Stube” Gondolezza – a truly unique place. Since

or the grilled “Carabineros” with pepperoncino and

the renovation of the ground floor, an attractive lounge

lemon. Creative antipasti and seductive dolci complete

menu includes light meals for every taste, practically

the delicious menu.

around the clock.

The lush interior of the Trattoria, which seats about 50 guests, is the creation of designer Virginia Maissen, who is also the mastermind behind the extensive redevelopment of the ground floor that was carried out 2017.

Drawing upon her inspiration from her travels through Italy, she has created a colourful world full of allusions to Italian culture and way of life. Vibrant colours, exclusively designed fabrics for upholstery, curtains, and tablecloths, fascinating black and white photos, and decorative accessories create a lively and inviting ambience.

9

KITCHEN TALES: BEHIND THE SCENES

PASTA-MAKING AT HOTEL WALTHER THE TYPICALLY ITALIAN PASTA DISHES ARE THE HEART OF THE NEW TRATTORIA. THEY ARE MADE FRESH DAILY WITH OUR PASTA MACHINE “LA MONFERRINA”: SOMETIMES STUFFED AND PRESSED, CUT OR TWISTED. WE WERE ALLOWED TO TAKE A PEEK OVER THE SHOULDERS OF EXECUTIVE CHEF PETER MAXLMOSER AND CHEF ENTREMETIER MAKSYMILIAN SARNECKI DURING THE PASTA-MAKING PROCESS. ASIDE FROM ITALIAN CUISINE, WHICH CUISINE INSPIRES YOU? I love Bavarian cuisine. Inspiration is when the guests are happy. That means we did everything right. You do not have to reinvent the wheel again and again and feel pressured to follow every trend.

Honest cuisine tastes best.

Polish cuisine.

NOTE FROM THE EDITOR:

HOW DO YOU MAKE PASTA AT HOTEL WALTHER?

WHAT’S YOUR FAVOURITE PASTA?

MAXLMOSER: Creating pasta and sauces takes a lot of time and effort.

Spaghetti. Lasagna and Spaghetti.

SARNECKI: We use a particularly high-quality flour to make sure our pasta tastes amazing.

… AND WHAT’S YOUR FAVORITE SUGO?

ARE THERE ANY PARTICULAR CHALLENGES IN PASTA-MAKING? The minute daily adjustments required to the dough depending on humidity, and managing the production process in addition to cooking the half-board menu and à-la-carte dishes.

The large quantities of pasta that have to be made daily.

DID YOU HAVE TO LEARN ANYTHING NEW?

Tomato sauce. Meat, so Bolognese sauce.

WOULD YOU TELL US THE RECIPE OF YOUR FAVOURITE SAUCE? No ... this is our little professional secret that I would like to keep to myself ...

Unfortunately, no.

WHAT DO YOU LOVE ABOUT ITALIAN CUISINE? The lightness and the taste.

It is a totally uncomplicated cuisine, which is just a lot of fun – in terms of preparation as well as the food itself.

Getting a feel for the right consistency of the pasta. For that, I have read books, watched videos, and found inspiration on the Internet.

WHAT FEEDBACK DO YOU GET FROM GUESTS?

I was able to benefit from these learnings.

So far, I have only heard good things, and people like coming back.

WHAT FASCINATES YOU ABOUT THIS KIND OF WORK? The final result! We get an incredible pasta quality in taste and consistency.

I just love making pasta. It’s a lot of fun!

10 | Pasta-making at Hotel Walther

Actually, the feedback is always positive.

Everyone thinks the Trattoria is a great new restaurant.

Polish cuisine shares many similarities with its neighbouring Czech and Slovak culinary traditions, but also has some parallels to Central European and Scandinavian cuisine.

The peculiarities of Polish cuisine reflect the historical culture of the country’s nobility and peasants, as well as its geographical situation. At the same time, Poland’s national cuisine follows a uniform standard defined by dishes and eating habits – despite the influence of other culinary traditions and a large number of regional variations and distinctiveness. (Wikipedia)

AN EXAMPLE: BIGOS Bigos is a stew with cabbage and mushrooms, which is common in all parts of the country.

Basic ingredients are sauerkraut and cabbage, mushrooms, pork or sausage, and prunes. It is often cooked in large quantities because every time it is reheated, it tastes even better.

By the way, Sarnecki himself is also Polish :-)

ENGADINE EVENT CALENDER

THE BACKDROP ITSELF IS BREATHTAKING AND UNIQUE. THE ENGADINE IS HOME TO NUMEROUS COLOURFUL AND DIVERSE EVENTS, MANY OF WHICH FALL INTO THE “WORLD-CLASS” CATEGORY. BELOW, YOU WILL FIND A SMALL SELECTION. FOR MORE, VISIT: www.pontresina.ch, www.stmoritz.com

WINTER 2019/20 14–15 DECEMBER Audi Fis Ski World Cup St. Moritz

13 DECEMBER

28–30 DECEMBER

Sinfonia Engiadina also at Rondo, Pontresina

Season opening at Hotel Walther

20– 21 DECEMBER

Theatre “Rausch der Verwandlung”

by Stefan Zweig at Hotel Walther

31 DEZEMBER

New Year’s Eve Gala with the Silvan Zingg Trio

2–3 JANUARY

“Traktanden nach Noten”

by Christian Jott Jenny and the State Orchestra at Hotel Walther

9–20 JANUARY

Youth Olympic Winter Games St. Moritz

24–26 JANUARY

Snow Polo World Cup St. Moritz

31 JANUARY – 8 FEBRUARY St. Moritz Gourmet Festival

8 FEBRUARY

Wine & Dine with Dani Matter Wines at the new La Trattoria at Hotel Walther

2/ 9/ 16 FEBRUARY

White Turf St. Moritz International horse racing on Lake St. Moritz

20–21 MARCH

Freeski World Cup Corvatsch, Silvaplana

13–15 FEBRUARY Cricket on Ice St. Moritz

8 MARCH

52nd Engadin Skimarathon (Marathon week 1–8 March)

11 APRIL

Wine & Dine with Dani Matter Wines at the Grand Restaurant at Hotel Walther

10–12 APRIL

13 APRIL

Easter at Hotel Walther

End of the winter season at Hotel Walther

SUMMER SEASON 2020

The summer season at Hotel Walther lasts from 12 June until 11 October 2020

Our HOTEL STEINBOCK remains open until the golden autumn season. www.hotelsteinbock.ch

Events Winter 2019/20 | 11

WALTHER INTERNATIONAL

THE EMPLOYEES AT HOTEL WALTHER ARE JUST AS DIVERSE AS THE INTERNATIONAL GUESTS. 13 NATIONALITIES ARE REPRESENTED. 85 EMPLOYEES IN TOTAL. WE’D LIKE TO INTRODUCE YOU TO TEN OF THEM. WE ASKED EACH OF THEM TO TELL US WHAT THEY LOVE ABOUT THEIR WORK IN PARTICULAR, WHETHER THEY ENJOY THEIR LIFE IN PONTRESINA, AND WHAT THEIR DREAMS ARE. ALISHA GIOVANOLI (18) FROM SILS IN THE ENGADINE

FELIX BANTEL (24) FROM HIRSCHEGG IN AUSTRIA This ambitious young chef has been working at Hotel Walther since 2015. While employed here, he completed training at the renowned catering school “Le Cordon Bleu” in Madrid. He is looking forward to starting as sous-chef this winter. Felix Bantel appreciates the high esteem in

NATHALIE REITEMEYER (37) FROM GERMANY Alisha is currently training as a manage-

Walther. His great passion is to bring quality products from the kitchen to the table in a delicious and visually appealing

ment assistant in hotel and hospitality at

manner to delight the guests. In sports, he

Hotel Walther, where she feels well inte-

finds a good balance to the often stressful

grated within the team. She particularly

work as a chef. He enjoys the mountains

likes the fields of finance and human

and the many advantages that the village of

resources. In her spare time, she enjoys

Pontresina has to offer. His dream is to earn

sports (gym, riding, skiing) and meeting up

a Michelin Star as a chef within five years.

with her friends. She would like to discover the world and travel to as many countries and cities as possible.

MARCO DESSI (31) FROM ITALY

Nathalie has been working at Hotel Walther

This commis de bar has been working at

tage of regulars who keep coming back

Hotel Walther for a year. He appreciates the

every year and the fact that it is a family-

friendliness of the guests and staff, and

run hotel. The overall quality of life in

the excellent infrastructure at the Walther.

Pontresina is higher than that in Mannheim

Although he grew up by the sea, he finds

– everything is a bit more relaxed and less

the mountains of the Upper Engadine very

hectic. In her free time, she likes to hike

beautiful. His passions include mountain

or do handicrafts. However, her passion is

biking and skiing. His wish would be to

books – she now owns over 2000 of them.

start a family soon.

She would like to fulfil a dream: travelling

for over 12 years, and is currently a chef de rang at the bar. She likes the large percen-

with an RV through Iceland for half a year!

12 |

which he is held as an employee at Hotel

AUGUSTIN ACEBES (57) FROM SPAIN To this longtime waiter, Hotel Walther feels like a family, even though everything is quite different from his native Spain: the climate, the food, the houses, the language, the people, and their idiosyncrasies. This family man loves mountain biking, plays tennis, and likes to hike. He is especially impressed by antiques, and collects old

FLORIAN LERCA (48) FROM ROMANIA This 48-year-old Romanian has been

photo cameras. His wish would be to spend Christmas and the holidays back home with his wife and son one day.

DANIEL DOS SANTOS GODINHO (35) FROM PORTUGAL This longtime chef de rang loves the family

working at Hotel Walther since 2011 as a

atmosphere at Hotel Walther and the

dishwasher and in the office. He likes the

philosophy on which it is based. The sporty

unique atmosphere at Hotel Walther, and

and healthy lifestyle in Pontresina impres-

he appreciates the better prospects for the

sed him. He is athletic himself and loves

future and life that work in Switzerland

interacting with different people, customs,

offers him. In his free time, he enjoys

and cultures. He would like to discover even

cooking and playing football. Florian also

more cultures on future trips to foreign

enjoys excursions with his wife, including

countries.

shopping in Livigno, Tirano, Chiavenna, and Chur. In the future, he wants to have a house in Romania or travel through Europe – especially Italy and Spain.

TSIGHEREDA TESFAHANS (22) FROM ERITREA

AYUMI MIYATA (39) FROM OSAKA, JAPAN

Tsighereda has been working as a chambermaid at Hotel Walther for one year. She likes the cleanliness and the contact with the hotel guests, the employees, and the Walther family. Unlike in her home country, spare time, she draws, tries out hairstyles

DIANA ALEXANDRA MOCANU (35) FROM ROMANIA

– she was a hairdresser in Eritrea – and

Diana Alexandra has been working as

attends German lessons in Sils. In the

a night porter at Hotel Walther since the

future, she would like to do an apprentice-

beginning of the year. Prior to this, she

she can live as she pleases here. In her

ship and perhaps open a small hair salon.

Working in the Reservations Department,

lived in Italy for 15 years. She appreciates

Ayumi appreciates the excellent communi-

her work because she is relatively free to

cation, the pleasant working atmosphere,

organise it. She enjoys life in Pontresina.

and the friendly staff. She likes life surroun-

It is clean, safe, and the infrastructure

ded by nature. Unlike in Japan, here she has

connecting it with other villages is great.

much more spare time and the opportunity

Her next goals are to pay off her house

to tackle new challenges. She wants to

in Italy, improve her spoken German, and

make the most of this.

finish college. In the meantime, she likes going for walks, reading books, and watching the latest series on Netflix.

Walther international | 13

02

Colani Stübli at Hotel Steinbock (04) Cosy pine-décor parlour with a wel-

WA LT H E R

coming ambience. Savoury food from

m u i r a n i Cul

the Grisons, classics, and international dishes – expertly prepared and served fuss-free!

ts o r t me n tic ass our in Fantas s me n u e s r e unique and div bar – A & s t n ra nc e ! restau experie dining

The unique fondue gondola (05) Enjoy glacier fondue & raclette served Lobby: Lounge menu & teatime (02)

with colourful side dishes and tasty treats

Snacks to suit all tastes are served from

in a decommissioned original cable car

early until late in the lobby, the bar, the

gondola. Unique!

garden, and the Grand Restaurant. AfterAt the WALTHER, we pay special at-

noon tea daily with live piano music.

Walther Bar & Smoker’s Lounge (06) Aperitifs, drinks and cocktails under a

tention to our cuisine. “Sophisticated

The new Trattoria (03)

light installation by artist Rolf Sachs ...

but down-to-earth” is our motto. Food

Authentic Italian cuisine with homemade

And just across the way, an exquisite

should not only surprise the taste buds,

pasta creations within a vibrant decor full

tobacco selection for connoisseurs in our

but should be an experience in a unique

of Italianità.

“very British” smoker’s lounge.

ambience. Our attractive assortment in a brief overview: The Walther Culinarium!

03

05

04

06

Walther Art Nouveau Hall (01) Breakfast buffet. Daily changing evening menu and theme buffets (Thurs + Sun).

01

HYGGE

À LA WALTHER «Hygge» – the Danish word for the art of creating cosiness and comfort – is on everyone’s lips, and has even been included in the Oxford Dictionary. At Hotel Walther, we embrace Hygge! The entire ground floor, with its lobby, bar, smoker’s lounge and art nouveau hall, invites our guests to relax and unwind, especially since the redesign two years ago. Take a seat in one of the colourful armchairs or lounge sofas, read a book, listen to live piano music, enjoy an Alpine herbal blend from our tea menu – best accompanied by homemade cakes and pastries... or savour a snack from our lounge menu if you feel like it.

Happy Hygge!

14 | Walther Hygge

WALTHER MIDWEEK WINTER SPECIAL FROM CHF 840.– PER PERSON IN A STANDARD DOUBLE ROOM

VALID: 5 January to 21 February, and 8 March to 10 April 2020.

Available from Sunday to Friday.

A bit more of everything: more space upon arrival, on the slopes and trails, in the restaurant, and on the sun terraces.

Included in the price: • 4 nights in the booked category • Balanced breakfast from the buffet • Welcome aperitif • CHF 120.– voucher for our restaurants (Art Nouveau Restaurant, La Trattoria, Colani Stübli, Gondolezza) • Included services by WALTHER • Public transport in the Upper Engadine (Engadin Bus + Rhaetian Railway) • VAT and service; tourist tax not included !! Book your ski pass for the duration of your 4-night stay for the Sleep + Ski price of CHF 180.– (up to 88 outstanding prepared slopes, three snow parks, and 58 mountain railway facilities in Engadine St. Moritz) !!

EASTER FUN FROM CHF 580.–

PER PERSON IN A STANDARD DOUBLE ROOM 9 to 13 April 2020 In the Engadine, the snow hare hides the Easter baskets.

After a successful Easter egg hunt, the slopes await you: take advantage of the long Easter weekend for a few last downhill runs!

WINE & DINE AT HOTEL WALTHER

In cooperation with Dani Matter Weine, Samedan www.danimatterweine.ch

Saturday, 8 February 2020

RISTORANTE LA TRATTORIA APERITIV 19:00, DINNER 20:00

Three top Italian winemakers will be present: Stefano Gabellini Tenuta La Viola from Bertinoro in the Emilia Romagna Paolo Francesconi Viticoltore from Faenza, also in the Emilia Romagna.

And last but not least: Carolina Roggero & Luca Faccenda from Canale in the classic Roero region.

Easter Saturday, 11 April 2020

WALTHER GRAND RESTAURANT APERITIV 19:00, DINNER 20:00

We present the two top winemakers from Burgenland: The Chardonnay star Heinz Velich from the winery Velich, Apetlon; and, Albert Gesellmann from the winery Gesellmann, Deutschkreutz. Today, his wines Opus Ex, Bela Rex, and G are internationally sought-after top wines.

Philippe Bramaz und Sebastian Keller (former winemaker of Ses Talaioles in Mallorca) will also present their trouvailles from the Spanish regions of Yecla and Mallorca.

PRICE PER PERSON CHF 145.–

INCLUDING 4-COURSE MENU, WINE, WATER, AND COFFEE Seating is limited.

Reservation directly at Hotel Walther: T +41 81 839 36 36

Included in the price: • 3 nights in the booked category • Balanced breakfast from the buffet • Welcome aperitif • An Easter basket in your room • A 3-course menu «Dine Around» in our Art Nouveau Restaurant, La Trattoria, Colani Stübli or the Gondolezza • Included services by WALTHER • Public transport in the Upper Engadine (Engadin Bus + Rhaetian Railway) • VAT and service; tourist tax not included

Packages & Special Offers | 15

10,250

spinach ricotta ravioli parcels were

at Hotel Walther last year, all

produced in the first season for

homemade.

the Trattoria – in just three and a half

Plus no less than

5,200 slices of nut cake and 9,000 chocolate candies.

are used for cooking.

of sugar and

1,400 kg

dessert buffet and the children’s

kilos of

of flour were used

Smarties are needed.

As well as

520 kg

2,793 litres

The summer and winter seasons combined last around nine months at the Hotel Walther. Everything that is processed in the kitchen during this time is recorded by Chef Peter Maxlmoser.

244 kg

1,490 kg

of smoked salmon

of potatoes are used

of cream.

2,980 litres 1,275 kg

1,360 pancakes joined the party, along with 648 doughnuts and 1,806 muffins – for the Sunday

of milk were consumed. And

from breakfast to dessert.

of sunflower oil

Even more sweet facts:

4,836 litres

Indispensable for our menu:

months. Clearly chosen as our “bestseller” of the season by our guests.

Kitchen stats

desserts, around 33

31,261 eggs

of salt.

The two most popular Mediterranean seasoning herbs:

basil 60 kg, sage 28 kg

1,565 kg

was prepared as appetisers

Be it roasted, fried, baked, au gratin,

of Cavaillon melons

or served at the buffet.

as a salad, or soup – the healthy tuber

are consumed. “Everybody’s darling”

has a firm place in the Walther kitchen.

not only in the summer.

The

Taggiasca olive

.

is our favourite – we use

138 kg

per year.

Also used:

770 kg of onions, 715 kg of tomatoes, 350 kg of fennel, 220 kg of leaf spinach.

1,745 kg

of pineapple After the banana, this is one of the most popular tropical fruits.

Our guests seem to appreciate its numerous vital nutrients.

Collect moments – not things!

Follow us on Instagram and post your favourite winter mountain memories on #walthermoments

The next summer season starts on 12 June and ends on 18 October 2020.

Hotel Walther · Via Maistra 215 · CH-7504 Pontresina · Telephone +41 81 839 36 36 · www.hotelwalther.ch Also part of the Walther family: Gondolezza & Hotel Steinbock, Pontresina · www.hotelsteinbock.ch

www.spotwerbung.ch

24,300

slices of pie and cake were served