In 2017, Hotel Walther’s foyer, reception, lobby, Grand Restaurant, bar and smoker’s lounge received a fresh and lively new look. The project was the hotel’s CHF 3.3 million gift to itself for its 110th anniversary, with the aim of providing even greater comfort for its guests.
Back to the future
The new spaces were planned and designed by interior designer Virginia Maissen. With targeted architectural interventions and tailor-made designs that reference the local environment, she has given the ground floor a unique new look. ‘My aim was to make the hotel’s qualities and values, such as hospitality, tradition and longevity, visible and tangible for the guests,’ explained Maissen, who originally hails from Grisons. The motto ‘back to our roots’ played a central role in this process.
Many unique original elements of the Belle Époque-era hotel had been covered over in the intervening years. In close collaboration with local artisans, these antique treasures were revealed once again, carefully restored and combined with furniture comprising both timeless design classics and imaginatively playful creations. All the elaborately patterned carpets, wall panelling, sofas and other pieces of furniture were designed by Virginia Maissen and her team. The elegant dividers and balustrades with decorative embellishments were sourced from a local blacksmith.
Experimental accents are provided by works from internationally renowned artists. The Walther bar is lit by the ‘splendurir’ light installation (Romansh for ‘shining, pouring light’), which the artist Rolf Sachs designed specifically for Hotel Walther. The walls are also adorned with selected watercolours by the Italian painter Sandro Fabbri, and a TV screen is hidden behind an oil-painted glacier panorama to allow for sociable TV evenings. The family who own the hotel placed great emphasis on providing multifunctional, versatile rooms. ‘Whether it’s a wedding, cultural event or public viewing – our hotel should also provide every possible enjoyment for external guests,’ said Thomas Walther, who is the third generation of his family to run the hotel; he and his wife Anne-Rose took over management in 1997.
The hotel renovation has also generated interest outside the hotel, as shown by the number of press articles. For example, the Tages-Anzeiger, Private Air Magazine and htr (the Swiss news portal for the hotel, gastronomy and tourism industries) have all reported on Hotel Walther’s new look.
Viva La Trattoria
New restaurant concept at Hotel Walther
Since last summer, the new restaurant concept. “La Trattoria” offers authentic Italian cuisine to hotel guests and other patrons. Homemade pasta creations to tempt the palate, pure italianità-style – all within a vibrant new restaurant setting designed by Interior Designer Virginia Maissen.
Italy is synonymous with joie de vivre, Vespas and Moto- rinos. Dolce far niente, beaches, the seaside, Dolce & Gabbana. Stylish fashion and fast sports cars. We think of the magic of the Amalfi Coast, the exuberance of cinema classics by Federico Fellini, and last but not least, mouth-wateringly delicious Italian cuisine! The soul of Italy encapsulated in flavourful food and exquisite ingredients. Fresh basil, fragrant Sicilian blood oranges, aromatic Parma ham, balsamic vinegar, fresh truffles, pecorino, pesto, panzerotti. Taggiasca olives and burrata. Italian cuisine is based on simplicity and the quality of the ingredients (no more than three). This is the exact concept behind the Trattoria at Hotel Walther. Laid-back, vibrant, and authentic! We serve typical dishes that impress with their taste and skilful combinations – no frills, simply natural, and honest – all served within a stylish rustic ambience brimming with fond references to the Italian culture and way of life.
Our Stüva has transformed into La Trattoria
We commissioned the reputed Zurich interior design studio Virginia Maissen for the redesign of the “Lärchenstube”. She is also the mastermind behind the successful redesign of the ground-floor lobby, bar, smokers’ lounge, reception, and art deco dining room that took place two years ago. An immense amount of passion, expertise, and attention to detail has gone into the design of the restaurant. Fabrics have been specifically created, and table dressings and pictures carefully selected to make sure everything blends harmoniously so that guests feel comfortable and cosy in our new Trattoria Walther.
Head chef Peter Maxlmoser enlisted the expertise of the passionate connoisseur of Italian cuisine Daniel Schulz and top chef Reto Lampart for La Trattoria’s concept and menu. “During an intense workshop about Italian trattoria cuisine, we came closer and closer to the core of the new concept,” says Peter Maxlmoser. “It soon became clear that Italian pasta dishes are at the heart of everything!” Pasta – always fresh and home-made: stuffed, cut, pressed, or twisted. For this purpose, the team evaluated the best ingredients for weeks, including pasta flour, and experimented and cooked for hours, until finally the desired quality was achieved and the basic menu had been created. Antipasti, classic Italian meat and fish dishes, and delicious “Dolci” are of course also on the menu.