Walther Giazetta, Winter 2018/19 english

a tt e z a Gi NUMBER 04

WINTER 2018/19

WINTER SEASON 14 DECEMBER 2018 TO 22 APRIL 2019

4

GENE RATIONS TEA TIME ROOMS NEWS EVENTS

www.hotelwalther.ch

WELCOME alther

W l e t o to H Dear Guests and Friends, After the hot summer that melted into a golden

Together for the Walther’s world record

autumn, we’re now anticipating a splendid winter! It’s

Another thank you goes to our devoted staff! Their

time to get your winter gear ready and wax your boards!

hard work and commitment make everything possible

Some 210 impressive trails and 88 slopes guarantee

– the guests at the 111th anniversary celebration really

endless winter-sports adventures for all levels! As well

saw this dedication in action. Read about the wonderful

as all the fun of the snowy slopes, the white splendour

midsummer celebration on page 8, and why it will go

also brings a tranquil peace – that helps you to feel the

down in Walther history.

same! Also, we owe special thanks to you, our guests, who return to us time and again. For 111 years, our past

Why not visit us and become part of our history?

and present guests have been loyal to Hotel Walther.

We look forward to seeing you soon at the Walther!

We’re looking forward to welcoming you again this year and in the years to come!

Sincerely, Family Anne-Rose & Thomas Walther

For generations One guest who keeps coming back is Margrit Sallaz.

After visiting us for the first time more than three decades ago, she has enjoyed her annual holidays in Pontresina ever since. And just as the family managing Hotel Walther has passed from one generation to the next, Margrit’s family members have made their annual visits here a tradition too. When she arrives with her entourage that now includes her great-grandchild, we see four generations sitting together in the Grand Restaurant (continue reading about Margrit on page 4)!

2 | Editorial

and the team at Hotel Walther

ShortNEWS DELICATE FONDUES IN THE “LA STÜVA”

When it‘s cold outside, why not step into this inviting larch-panelled parlour and share a fondue? Once again, we are offering these very popular fondues at “La Stüva” within the hotel. Here you can enjoy a traditional fondue or select a variety of meats cooked in bouillon when you order a Fondue Chinoise. Fish lovers can opt for a Fondue Neptune. The Fondue Asia combines the two – in this one, meat, fish and vegetables are all cooked together in the pot. “La Stüva” is waiting for you to come and spend a few pleasant hours in this delightful parlour with your family and friends!

ANNIVERSARY MENU, 111 YEARS Since 1907, the Walther’s kitchen team has been pleasing our guests with wonderful culinary delights.

On the occasion of the Hotel’s 111th birthday, our kitchen will be serving some very special delicacies as four-course menus this winter – including corresponding wines.

“AMUSE BOUCHE”

Walther- Franciacorta Pietro Plozza, Poschiavo

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JERUSALEM ARTICHOKE CREAM SOUP TATAR OF AIR-DRIED GRISONS MEAT AND CROUTONS

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IN ENGADINE BUTTER SAUTÉED SOLE FILLET WITH SWISS OONA CAVIAR CHAMPAGNE SAUCE POTATO PUREE AND LEAF SPINACH

Pinot blanc AOC 2017 Andrea Lauber, Malans

z A FRESH START IN NOVEMBER

Low season means high season for any repairs and renovations – especially in our house, which was built in 1907. Following the successful redesign of the ground floor in the spring of 2017, we’re now extending the relaxed modern lifestyle to the sleeping quarters of our family Grand Hotel. Zurich interior design studio Virginia Maissen is in charge of this facelift in eight of the double rooms. We can’t wait to present the new updated look to you at the start of this winter season. Let us surprise you!

SNOW DEAL

Early (-booking) birds will benefit from discounted ski passes: the Upper Engadine Mountain Railway is launching a new pricing model for the winter season 2018/19. Responding to the online shopping trend and the guests’ wish for more flexibility, the ski-pass prices, which start from CHF 47.–, vary according to demand. If you book your ski pass at least 15 days prior to the date of redemption, you can save up to 30 percent – even in the high season.

For a two-night stay or more at Hotel Walther, you can also benefit from the present hotel ski pass until April 22, 2019 (CHF 38.– per day; this offer is bookable for the entire stay). From winter 2019/20, this offer will be replaced by the Snow Deal. Do you already know when you’ll travel to the Upper Engadine? Book now – you’ll save money!

DRESSED STEAK OF SADDLE OF REGIONAL CALF PERIGORD SAUCE HOMEMADE TAGLIATELLE PASTA BRAISED ROOT VEGETABLES

Lorlando Riserva 2015 DOC Barrique Nero d’Avola, Assuli Baglio, Sizilien

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MILLE-FEUILLE OF CARAMELIZED PUFF PASTRY AND VANILLA CREAM APPLE RAGOUT AND RUM ICE-CREAM WITH ZACAPA 23

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JUBILEE OFFER CHF 111 including wine accompaniment (1 glass each)

Hot news in brief | 3

FOUR GENERATIONS VISITING

THE WALTHER

Hotel Walther stands for family friendliness. One family that has been visiting us for over three decade now is the Dysli-Sallaz family. It all started with Margrit Sallaz, and now her daughter, granddaughter and great-grandson all join her for a relaxing holiday in Pontresina.

On the move Margrit Sallaz immediately fell in love with the Upper

Having those four generations come together at the break-

Engadine mountains on her first holiday in the Grisons

fast table is also a long-standing tradition in the Sallaz

high valleys over 30 years ago. Remembering the moment

family. “We often spend much longer over the zmorge

she first stepped into Hotel Walther, she explains how

(the traditional Swiss breakfast) than intended”, says the

she promised herself: “I’ll spend all my future holidays

daughter of Margrit Suzanne Dysli-Sallaz. She and her

here.” Since then, she has kept her promise, year after

husband, Willi Dysli, would prefer to leave a little earlier

year. Now, at the age of 89, her holidays in Pontresina are

to start their hike. But because of the age differences in

still the highlight of each year for her. Every summer, she

the family, they take different hiking routes, and start at

embarks on the long journey from Bettlach on the Aare

different times, she explains. Suzanne’s favourite desti-

in Solothurn to the Upper Engadine Flaz, some 1,300

nation is the Segantini hut: “From up there, the view over

meters higher. Margrit adds that it’s always worthwhile:

the lake and mountain landscape of the Upper Engadine

“The elegant ambience and the excellent cuisine here

is always quite breathtaking.” Her mother Margrit also

always make for very relaxing stays.”

enjoys the mountains to the fullest, although she naturally sticks to the easier hikes at her age.

Margrit especially appreciates the warm welcome exten-

During their hikes, Thierry, the youngest of the family,

ded to her on every visit. She always delights in the staff,

runs ahead of all of them and when it comes to taking

who – like her – have been faithful to Hotel Walther for

a mountain railway, he’s utterly thrilled. “He especially

many years. Even among the guests, she says, you come

loves the Muottas Muragl funicular, but doesn’t really

across familiar faces again and again. She enjoys spen-

mind which mountain railway it is so long as he can go

ding time with the other regulars, chatting over a glass of

up in one of them”, says Thierry’s mother, Priska Dysli.

wine in the bar or lounge area. But what she loves most

The granddaughter of Margrit, Priska is glad that whe-

is the times she spends here with her family: “It‘s really

never her son is tired, her parents take him back down

special to have four generations sitting at the same table.”

to Walther with them: “So I can keep hiking as long as I wish.” She especially enjoys hikes with a view of the Bernina Range. There’s no doubt that the 4,000 metre-high Piz Bernina will immediately capture anyone’s imagination.

4 | Four generations visiting the hotel Walther

MARGRIT SALLAZ 10.10.1929

SUZANNE DYSLI-SALLAZ 11.05.1950 Domicile: Grenchen, SO Occupation: Managing Director of Grenchen Flight School Hobbies: hiking, skiing, gardening, languages (Spanish), aviation

Domicile: Bettlach, SO Occupation: retired Hobbies: classical music, theatre, outdoor activities

WILLI DYSLI-SALLAZ 08.05.1949 Domicile: Grenchen, SO Occupation: Head Instructor at Grenchen Flight School Hobbies: hiking, gardening, photography, aviation

THIERRY DYSLI 29.03.2012 PRISKA DYSLI 23.01.1981 Domicile: Zürich, ZH Occupation: Management Assistant Hobbies: Playing the accordion, cooking, knitting

Domicile: Zürich, ZH Occupation: First grader Hobbies: Lego, Asterix and reading funny paperbacks

A hotel for everyone Back at the Walther, 6-year-old Thierry is waiting impa-

Bar. With some good music in the background and a deli-

tiently for his mum, who has promised him a visit to the

cious cocktail mixed by Chef de Bar Gody, it’s a great way

indoor pool. Since his first visit to Hotel Walther in 2015,

to end the day.

swimming has been an integral part of his daily routine

Hotel Walther definitely offers something for everyone.

here. While he’s in the pool, the rest of the family enjoy

And no matter how different the needs of the generations

the last rays of sunshine on the terrace over a drink. At

may be, they all agree on one thing: the positive influence

the subsequent dinner, the four generations meet again

of Mr and Mrs Walther and their team can be felt throug-

in the Grand Restaurant and choose something special

hout the hotel. “For me, it’s a place that keeps up with the

from the evening menu. “You certainly eat well at the

times, and yet it’s as solid as a rock,” says Priska. For Margrit

Walther”, enthuses Suzanne. The cuisine is one of the

too, the hotel is a place of constancy: “The Walthers

reasons that Suzanne, like her mother, always likes to

have always run the hotel in a way that is commendable

come back to Pontresina. After dinner, Thierry goes to

in every respect!“ So the hosts can look forward to the

bed, and the other family members spend the remainder

Dysli-Sallaz family’s visits in the future – and, undoub-

of the evening in the relaxing atmosphere of the Walther

tedly, to visits from subsequent generations as well.

5

TEA ENJOYMENT

Whether you’ve just come back from having adventurous fun on the slopes, or from a leisurely stroll through the magnificent winter wonderland, why not treat yourself to a traditional afternoon tea? The stylish hotel lobby is the ideal place to spend a leisurely interlude and relish your memorable impressions. Choose from our wide selection of teas and immerse yourself in this highly 6 | Beautiful tea-times

enjoyable tea experience. With over 20 varieties of tea that are as diverse as the Engadine itself, everyone will find their personal favourite at Hotel Walther. As well as serving leaf teas from India and East Asia, we also prepare some local variations by adding fresh herbs to the tea blends.

What could be better than immersing yourself in the enjoyment of delicious teas.

FARAWAY PLACES IN A TEA CUP Afternoon tea is, of course, a British custom, and the British are known as great tea drinkers. The aficionados will start the day with the slightly spicy ‘English Breakfast’ tea – usually with milk. This traditional blend, although light, is characterised by its strong tart aroma. The ‘Earl Grey’ blend, on the other hand, surprises us with its distinctive bergamot perfume. For a caffeine-free blend, try the popular South African ‘Rooibos’ – rich in vitamin C , this one enjoys great popularity. Rooibos with a hint of vanilla is also a very good variation! On our tea travels around the world, ‘Chinese Jasmine’ takes us to the Middle Kingdom of ancient China. This black tea infused with fresh jasmine flowers has a wonderful calming effect. Further east, the tea lover will find the Japanese green tea ‘Sencha’ with its

HERBS FROM THE REGION

subtle and rather tart fragrance – this one is also referred to

As well as classics such as rosehip, camomile and pepper-

On the other side of the Pacific, ‘Mate’, by way of contrast, is

mint, the tea menu at Hotel Walther also includes our own

a well-known traditional South American beverage. Similar

interesting new combinations. ‘Allegra’, for example, blends

to the popular energy drinks on the market, this caffeine-

the organic tea from the Puschlav with apple and organic

rich herbal drink is also energising but is more natural.

as an elixir-of-life due to the many antioxidants it contains.

mint, lady’s mantle, lemon balm and cornflower. ‘Edelweiss Bio’, is a mix of the Alpine aromatic herbs: edelweiss and peppermint with apple along with orange mint, lemon balm, mallow and cornflower. Savour authentic Engadine flavours with the blend of pine, elderberry and mountain herbs in the ‘Arven’ tea. The ‘Trais Fluors Bio’ will bring a whiff of summer scents to you even in winter – the rose, calendula and cornflower mixed with a herbal blend of peppermint and orange mint, sage and lavender from Val Poschiavo, make for its rich floral aroma.

DOCTOR TEA If you’re still feeling under the weather even after this kind of energy boost, a hot ‘Lemon-Ginger ‘ could be just the thing! Whenever you start to feel any cold symptoms, the vitamin C of the lemon and the healing properties of ginger can help stave it off, or at least relieve the symptoms.

Despite the rather mild flavour, the lime blossom this drink also contains can be very effective. Meanwhile, the verbena in ‘Verveine Bio’ aids digestion and has a general calming effect.

The beneficial effects of tea on the mind and body have been known for millennia, and at Hotel Walther, we wish the best for your health and well-being. Come along and discover some of the many teas waiting to be tried!

7

Sweet temptations with Marc Klinke

A RECORD TO BITE INTO

ALL THE DELICIOUS DELICACIES THE HOTEL GUESTS ENJOY AS DESSERTS OR ALONGSIDE THEIR TEA WERE LOVINGLY PREPARED BY PÂTISSIER MARC KLINKE. FOR THE 111TH ANNIVERSARY OF HOTEL WALTHER, HE CREATED A VERY SPECIAL CULINARY DELIGHT – A GIGANTIC DELICACY THAT WAS IMMEDIATELY COMMUNICATED TO THE GUINNESS BOOK OF RECORDS. Hotel Walther is celebrating its 111th anniversary this

a task that required a lot of teamwork: “From the chef to

year. And as befitted such an extraordinary birthday, the

the maître to the governess, everyone helped out. Even

birthday cake that was served at the party was something

the deputy director pitched in and connected the 200 or

very special. On Sunday, 1 July, 2018, the hotel guests and

so parts of the nut cake with meringue. The anniversary

visitors were invited to cut an Engadine nut cake. What

celebration was a wonderful success!” said Marc. Some

was so unusual about it? Instead of decorating the cake

400 to 500 enthusiastic guests were present in Hotel

with 111 candles, its length of 111 meters reflected the

Walther to admire the record-breaking nut cake and se-

number of years the Walther had been running instead.

cure a piece for themselves! There was very little left by

As you might expect, a lot of work went into making the

the end of the day, which was another sign of success!

confection before the event.

A big challenge When, at the beginning of June, Mr Walther and Chef Peter Maxlmoser asked Marc Klinke what he thought about making a gigantic cake, he immediately answered “Challenge accepted”. Setting to work at once, Marc knew there was no time to lose because the culinary artwork had to be ready in three weeks. First, he ordered all the necessary ingredients for his own recipe: 60 kilos of nuts, 95 kilos of sugar, 43 kilos of flour, 25 kilos of butter, 8 kilos of honey and 80 litres of cream. Using eight baking dishes, he and his assistant produced the equivalent of 16 to 20 pieces of nut cake every day. “One or two

Passionate pâtissier

of the baking dishes even cracked when we turned them

Marc Klinke was naturally happy about the outcome.

over while they were still too hot”, recalls the Düsseldorf

The pâtissier, having moved to Switzerland seven

native.

years ago to take up his position at Hotel Walther, felt that the anniversary was something very special for him

Everyone pitched in

as well. He makes all the pâtisserie himself, not only for

Pontresina was blessed with beautiful weather for the

the Walther but also for the Steinbock and Gondolezza

day of the party in July. The celebration nut cake was

restaurants. “I always wanted to be a pastry chef”, he

served on what seemed an impossibly long table. It was

explains. “Working with pralines, cakes and chocolate is a lot of fun”, adds the 27-year-old, who enjoys browsing the videos and photos on Instagram for new ideas. He also manages Hotel Walther’s Instagram account, regularly giving viewers long glimpses of the work that goes on behind the scenes in the hotel.

But Marc enjoys the direct personal contact he has with hotel guests more – especially when serving the desserts at the Sunday buffet. These encounters, he says, as well as Mr and Mrs Walther‘s generosity towards him, make him look forward to his work every day. “And I can hardly wait for the next anniversary!”

8 | Marc Klinke

RECIPE BY MARC KLINKE

Mini Christstollen Christmas is the time for sweet delights. In addition to Mailänderli, cinnamon stars and Brunsli, Christstollen is also typical for this time of the year. Now you can enjoy the welcome gift awaiting guests in December in the rooms of Hotel Walther at home as well:

INGREDIENTS

• 500g flour • 30g yeast • 50g sugar • 100g milk • 1 whole egg • 1 egg yolk • 200g butter • 1 vanilla pod • 1 teaspoon cinnamon • 300g raisins • 50g candied lemon peel • 50g candied orange peel

PREPARATION Put all the ingredients in a bowl and knead. Let the dough rest for at least an hour in a warm place, then shape small balls.

Bake in the preheated oven at 180 degrees Celsius for about 13-20 minutes.

Brush with liquid butter after baking and toss in icing sugar.

9 9

BA R SWEASLTHSEIRO N S AT H O T E L

OR GA N GR W IT H PE TE R SA FJ AN , TH E PS

OU P & PS CR EATI ON

PS OR GA N GR OU P

d organ sounds Legendary Hammon the industry. from the greatest in , fine jazz, blues, Latin Well-known pieces, . ards and evergreens funk, R & B ... stand ed musical journey A staggeringly arrang nce the through time. Experie PS Organ Group live!

PS CR EATI ON GR OUfroPm

rtoire With a diverse repe trio with great the 70s and 80s, the sounds vocals and fantastic s and enthuses music lover revives old times.

C O N C E RT CA L E N DA R WINTER 2019

Saturday, February

9, 2019

Saturday, February 16, 2019

Saturday, February

23, 2019

Saturday, March 2, 2019

Saturday, March 9, 2019

V ER NthIGPeHterTSaFE AY D R U AT S fja n (O rga n wi P PS ORGA N GROU ms ) co las Sa fja n (D ru & Sy nt hs ) an d Ni

PS CRE ATIO N GRO UP

Peter Safjan (Keyboards, Vocals), Dario Negro ) (Guitars, Vocals), Nicolas Safjan (Drums, Vocals

SAT URD AY NIG HT FEV ER

PS ORGA N GROU P with Peter Safjan (Organ & Synth s) and Nicola s Safjan (Drum s)

U PNegro Gls)R, DaOrio TIrdsO, N EA R C S P ca Vo oa yb ter Safjan (Ke cals)

Pe rums, Vo Nicolas Safjan (D (Guitars, Vocals),

SATUR DAY NIGHT FEVER

PS ORGAN GROUP with Peter Safjan (Organ & Synths) and Nicolas Safjan (Drums)

The bar sessions start at 9pm. Stop by and let the live music rock you – admission is free. And Chef de Bar Gody rocks the bar: he personally mixes every cocktail himself.

Tasty snacks are also available. Reservation is not required. Just come in and dance!

10 | Bar Sessions

ENGADINE EVENT CALENDAR WINTER 2018/19 14 DECEMBER

THE SCENERY IS UNIQUE, THE EVENTS ARE NUMEROUS, COLOURFUL AND DIVERSE. MANY OF THEM DESERVING THE TITLE “WORLD-CLASS”! HERE IS A SMALL SELECTION . FOR MORE, VISIT … www.pontresina.ch, www.stmoritz.ch

Season opening at Hotel Walther

1 DECEMBER

Snow sports season opens in the Upper Engadine

27 DECEMBER

Actor Volker Ranisch in the lobby of the Walther

28 DECEMBER

Sinfonia Engiadina in the Rondo, Pontresina

31 DECEMBER

New Year’s Eve Gala with Silvan Zingg Trio at Hotel Walther

3 JANUARY

Stefan Büsser in the Rondo, Pontresina

11–19 JANUARY

St. Moritz Gourmet Festival

19 JANUARY

La Diagonela Cross-country ski race

17–19 JANUARY

17th Winter RAID Classic & Oldtimer Car Meeting

25–27 JANUARY

Snow Polo World Cup St. Moritz

10 FEBRUARY

2nd WHITE TURF ST. MORITZ weekend

3 FEBRUARY

WHITE TURF ST. MORITZ International horse races on Lake St. Moritz

17 FEBRUARY

3rd WHITE TURF ST. MORITZ weekend

7 MARCH

ENGADIN SKIMARATHON 3rd Engadine Night Race

3 MARCH

10 MARCH

ENGADIN SKIMARATHON 20th Engadine womens’ run

ENGADIN SKIMARATHON 51st Engadine Skimarathon 12th Engadine Half Marathon

22 APRIL

End of the season at Hotel Walther

SUMMER SEASON

Summer season at Walther from 14 June to 16 October 2019

21 APRIL

EASTER Easter egg hunt in spring snow

Our Hotel Steinbock stays open throughout the golden autumn. www.hotelsteinbock.ch

Events - Winter 2018/19 | 11

Junior Suite

FROM RUSTIC AND COSY TO SPACIOUSLY COMFORTABLE, HOTEL WALTHER HAS A ROOM FOR EVERY TASTE AND NEED. ALL SINGLE AND DOUBLE ROOMS, SUITES AND JUNIOR SUITES ARE LUXURIOUSLY FURNISHED AND DECORATED WITH SWISS PINE, LARCH OR CHERRY WOOD. SOME ROOMS FEATURE A BALCONY OR PATIO, BIDET, BATHTUB OR SEPARATE SHOWER, MEANING THAT EVEN WITHIN THE DESIRED CATEGORY, OUR GUESTS CAN CHOOSE A ROOM ACCORDING TO THEIR WISHES. ALL OUR 70 ROOMS ARE NON-SMOKING ROOMS. 12 | Rooms at the Walther

THE PERFECT PLACE TO RELAX

ENGADINE & SIMILAR SUITES The 52 sq.m Engadine Suite features Alpine chic par excellence. The Swiss pine featured here with its unmistakable scent gives the suite a distinctive and friendly ambience. The balcony faces the valley, offering you a wonderful panorama. The walk-in closet offers plenty of storage space, and you’ll find the spacious bathroom with separate bathtub and shower a very relaxing place. The option of booking an additional adjoining room is available for families.

PRICE INCL. BREAKFAST FROM CHF 711.–*

JUNIOR SUITES The junior suites provide you with plenty of space and comfort. In these rooms of between 36 and 43 sq.m, you have lots of room to make yourself at home. The dark hardwood floors, warm colours and cosy living area make for a welcoming atmosphere.

Where the balcony or patio faces south, you’ll have a breath-taking view overlooking the valley, whereas in a north-facing suite you’ll have a splendid view up to Piz Muragl. Guests can choose the option to have

Suite

a separate shower.

PRICE INCL. BREAKFAST FROM CHF 540.–*

DOUBLE ROOMS Double rooms, available in the categories of Standard, Superior and Deluxe, are between 25 and 39 sq.m in size. The Deluxe rooms are all on the valley side, while some of the Superior and Standard rooms are

Double-room Superior

located on the mountain side. These rooms, some with a balcony, are colour coordinated with the hardwood floor and with the furniture and reading corner, giving guests the pleasant feeling of being in good hands.

Families can book connecting rooms.

PRICES INCL. BREAKFAST* Double-room Standard

Double-room Superior

DELUXE FROM CHF 467.– SUPERIOR FROM CHF 424.– STANDARD FROM CHF 343.–

SINGLE ROOMS The spacious Deluxe, Superior or Standard single rooms are between 16 and 22 sq.m in size. Guests in the Deluxe rooms can request a room with a balcony facing the valley, and the other single rooms are all oriented towards the mountain. All single rooms have a separate bathroom.

PRICES INCL. BREAKFAST* DELUXE FROM CHF 239.– SUPERIOR FROM CHF 221.– STANDARD FROM CHF 203.–

* Please note that our prices are subject to change.

The room rates vary depending on the hotel occu pancy rates. Up-to-date rates can be found on Single-room Deluxe

our website: www.hotelwalther.ch.

13

WALTHER BENEFITS FOR YOUR ENJOYMENT & WELLBEING Cuisine • Walther breakfast buffet

• children‘s paradise, cots, strollers, high chairs, floaties, changing mats and baby monitors

• 5-course menu of choice (half-board plus)

• hotel-owned garage (CHF 18/day)

• homemade cake in the afternoon

• jet wash

• Walther lounge menu from 11 am–11.30 pm,

• comfort for four-legged friends

served anywhere in the hotel

• service and VAT included/visitor‘s tax not included

• Walther Bar and Smoker’s Lounge • Colani Stübli and Gondolezza restaurants next door

Wellbeing • AQUA VIVA with sauna, steam bath, stone grotto,

GIFT CARDS

GIVE HAPPY MOMENTS!

Cristallino, Engadine herb chamber, mountain-stream

Surprise your loved ones with a gift card for a

footbath with waterfall, adventure showers, relaxation room

refreshing break at the Walther, for fine dining in

• indoor pool, Jacuzzi

the “La Stüva”, a massage, or for some flowers or

• massages and treatments

champagne. With a gift card, the recipient can

• solarium

choose their own preferences. You can easily

• fluffy hotel robes in the room

purchase a gift card on the Internet; then print it ready to present to the person in mind.

Convenience • high-speed Wi-Fi throughout the house • on request, a Swiss-German newspaper delivered to your room six days a week • ski-pass purchase at the reception • heated ski room with shoe warmer • shuttle bus to the ski resort (once per day) • transfer between the hotel and Pontresina train station (8 am–9 pm)

14 | Walther benefits

PACKAGES WINTER 2018/19

SHORT BREAK FOR TWO

SKI & DINE

14 to 22 December 2018 / 7 January to 18 April 2019

24 March to 18 April 2019

Why not treat yourself to a short winter break? During

While at this time the natural world is already green

your stay, we’ll delight you and your sweetheart with first-

and blooming at lower altitudes, skiing conditions in the

class cuisine. Enjoy a romantic walk through the fairy tale

Engadine are excellent. The best snow conditions on

snow-covered landscape or have an exhilarating breeze

Diavolezza and Corvatsch are often encountered in

down the slopes.

spring. At the same time, the warming sun, even at high

INCLUDED IN THE PACKAGE: • two nights in a standard double room

altitudes, makes for perfect ski tours and wonderful downhill runs in the corn snow.

with Walther breakfast

INCLUDED IN THE PACKAGE:

• welcome aperitif

• two nights in a standard double room

• tea-time in the lobby with coffee/tea and cake

with Walther breakfast

• a 5-course dinner in the Art Nouveau hall

• welcome aperitif

from CHF 365.00 per person in a double room

• two-day ski pass incl. public transport • a 5-course dinner in the Art Nouveau hall • a 3-course fondue or raclette in the Gondolezza from CHF 480.– per person in a Double room, an extra night CHF 145.–

EASTER EGG HUNTING 18 to 22 April 2019

RELAXATION & WELLNESS 24 March to 18 April 2019

The snow hare takes care of hiding the Easter basket in the Upper Engadine. The slopes await all those who were successful in the egg hunt. Make the most of the long Easter weekend for the last runs down the slopes!

At Hotel Walther we offer you our extensive wellness program! You can sit back in the Wellness spa AQUA VIVA

INCLUDED IN THE PACKAGE:

and experience complete relaxation. With the soothing

• three nights in a standard double

massages here, you and your body can really indulge

room with Walther breakfast

in something good!.

• welcome aperitif • a 5-course dinner

INCLUDED IN THE PACKAGE:

in the Art Nouveau hall

• two nights in a standard double room

• Easter basket in your room

with Walther breakfast • welcome aperitif • a full-body massage (50 minutes) • a back or foot reflex massage (25 minutes)

from CHF 590.– per person in a double room, an extra night CHF 165.–

• 20% discount on further massages from CHF 460.– per person in a double room, an extra night CHF 145.–

15

was the year Pontresina was mentioned, as “pontem sarasinam”, for the first time in a document.

Excavations, however, prove a much earlier settlement.

118,2

square kilometres

– at least that’s what the 2017

pality, but only 1.5% of the area is inha-

statistics on Pontresina show.

bited. 16.3% is agricultural land, 9.1%, forest and 73% unproductive land.

This is the average stay of winter

of Pontresina. There are also around

guests in Pontresina. In summer with

1,050 holiday- and secondary resi-

3.5 days, the average is slightly less.

dences, a youth hostel and a camping site that stays open in winter with

live around Piz Albris and are thus

PONTRESINA 1’805 m ü. M.

4’049 m is the height of Piz Bernina –

the largest Ibex colonies in the Alps.

the highest elevation in the municipality, and the highest mountain peak in the

cross-country ski trails

through the endless expanse of the pine forests, along rivers and over lakes are available for skiers of all ages.

Eastern Alps. Other peaks on Pontresinian soil include Bellavista, Piz Palü, Piz Cambrena, Piz Albris, Piz Languard and Piz Lagalb.

overnight stays

were documented in Pontresina in the winter of 2017/18. A good half of the guests came from Switzerland, followed by Germany, Italy, the Netherlands, Great Britain and France.

hotel beds

mountaineering resort – more than enough to accommodate the entire population of Pontresina.

1850

was the year the first summer guests came to Pontresina, beginning the rise of the mountain resort in the heart of the Bernina that

65’000

passengers per hour That’s the transport capacity of

214’681

2’268 are available in this traditional

genuine Pontresinians. This is one of

210 km

the inhabitants are Swiss.

days

are available in the municipality

Ibex

Approximately 70% of

4,2

hotels & guest houses

1’800

inhabitants

is the size of the Pontresina munici-

21

space for 250 tents.

2’195

mountain railways and ski lifts in the Upper Engadine.

is now world-famous.

180 km

is the length of the winter hiking trails in the area around Pontresina alone.

10 km

is the length of the downhill glacier run from the Diavolezza down over the Morteratsch.

1864

saw the opening of the Berninastrasse; then in 1910 the railway line from Pontresina to Tirano started to run.

Hotel Walther · Via Maistra 215 · CH-7504 Pontresina · Telephone +41 81 839 36 36 · www.hotelwalther.ch

www.spotwerbung.ch

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