Zuri Girl had the pleasure of spending a weekend in the beautiful mountains of Arosa at the Tschuggen Grand Hotel, a 5-star resort and spa as part of it’s 5th annual Private Mountain Event.
An amazing experience that truly lived up to it’s “fire and ice” theme by ending with a firework display viewed high above the world in its phenomenal mountain restaurant.
But…before all that…we were privileged to get the inside scoop from Leo Maissen, Tschuggen’s Creative Director and a behind the scenes tour and we are beyond thrilled to share with 1 BIG recommendation…
Pack your party dress and ski pants, go ahead and enjoy the trip of a lifetime gals!
The hotel has an eventful history to look back at. Built in 1929 it burnt down completely in 1966 and was subsequently rebuilt. In the past years the hotel has undergone some major refurbishing most notably in 2006 when the hotel’s mountain oasis, the Tschuggen Bergoase (aka: their fantabulous spa), opened.
The rooms were redesigned by Carlo Rampazzi, the gorgeous Tschuggen Bergoase designed by famed Swiss Architect Mario Botta, and the hotel lobby has been themed by seasons and impresses with its eclectic yet unmistakable Italian design complete with stucco, murano glass elements and luxurious sofas and chairs.
The hotel features 98-rooms and 32 suits that simply put are…spacious, light-flooded and have breathtaking views of Arosa’s imposing alpine surroundings.
No Snow, No Problem
An unusually warm weekend, we swapped our ski pants for aprons and had a ton of fun learning the behind the scenes work of a 5-star hotel.
We started off learning about “L’art du table” and how to set a table for a 3 course menu. The challenge was followed by a “Knigge” quiz and a flower arrangement workshop.
Later on, we learned all about the cuisine of Grison, made our very own Capuns (chard filled with a tasty dough), were quizzed on the top 10 Grison dishes, and had a crash cocktail course.
The highlight was the demonstration of beef tartar presented by Tschuggen’s chef du cuisine Tobias Jochim.
Since 2009, the hotel has it’s very own train, transporting 12 guests at a time to the Tschuggen Mountain Peak. There you meet a delicious restaurant and the Tschuggen mountain oasis…THE 5,000 meter square spa.
The stylish spa features a variety of saunas and steam baths, 4 sun terraces and a beautiful pool with an outdoor area. The design geek in us loves that the material used is Duke White granite stone from the Alps, Arosa rock, and Canadian maple and hands-down our favorite spot was the chill-out lounge WITH fireplace!
Next time, we are definitely going to try out the body scrub that uses volcanic stones from Stromboli and the Tshuggen IPAD Massage, targeting screen & tablet addict areas.
Up a bit higher, well 2653 meters to be exact is the Weisshorn Restaurant with downright awesome panoramic views not to mention a stellar orange sorbet and fig cake.
Zuri Girl Insider Tips
Although we didn’t get a chance to check it out due to lack of snow, since 2014, guests can travel in less than 3 minutes between Arose & Lenzerheide covering over 528 meters of track and access to 225 snow-guaranteed kilometers of slopes.
Order the “to die for” Truffle & Champagne Fondue at the cosy Bündner Stube.
There are approximately 300 road curves between Chur & Zurich so pop a motion sickness pill for the road (that is, of course, as long as you aren’t the driver!)
Treat yourself to a night at the Michelin starred restaurant La Vetta.
Babysitting services and supervised Kid’s Club entertainment programs are available all year long. Give yourself a break, mommas!
Interested in making your own authentic Capuns recipe at home? Here’s the recipe we learned at the Tschuggen Grand Hotel:
Ingredients & Recipe (for 4 people)
– 300 g flour
– 1 tsp salt
– 3 eggs
– 1.5 dl
– 1.5 dl milk
*Mix all the above ingredients together and let it sit for 30 minutes.
– bunch chives
– 15 g parsley
– 2 sprigs spearmint
– pinch sage
*Wash, finely chop and mix the above ingredients with the batter.
– 80 g smoked bacon
– 80 g air-dried ham
– 1 “salsiz”
*Cut into small cubes and mix with the batter 50 Chard leaves
*Wash leaves, then roll 1 teaspoon of dough into a chard leaf.
– 4 dl bouillon
– 4 dl milk
*Place the bouillon and milk into a large pot and bring to a boil over medium-to-high heat.
– 50 g butter
– 100 g bacon cubes & onions (pan fried)
– 100 g grated cheese
*Gently boil capuns in the milk and bouillon for approximately 10 minutes
*Remove capuns carefully and arrange on a plate
*Pour a little cooking liquid over and sprinkle with cheese, bacon and onions over
*Tip: do not use too much salt, as the meat is seasoned enough
*Tip: use chives sparingly, as flavors of mint and parsley should prevail
Article & Photo created by: Zuri Girl Sarah Stary. In the corporate world Sarah works as a Head of HR for an international energy company. Sarah’s blog “A taste of the town” focuses on dining and wining, fashion and art in and around Zurich. Sarah is originally from Hamburg, Germany and can be found strolling around art exhibitions, trying out new restaurants and exploring the Alpine mountains on her ski’s or mountain bike.
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