Grand Resort Bad Ragaz Awarded Gaultmillau 2021 Best Hotel of the Year

Switzerland, Bad Ragaz, Bernhard-Simonstrasse. September 14, 2020

Editor-in-chief of GaultMillau Switzerland, Urs Heller honors Grand Resort Bad Ragaz as "Hotel of the Year 2021. "Grand Resort Bad Ragaz is the only hotel to be honored with the coveted award for the third time, previously in 1999 and 2010. To mark the occasion, GaultMillau Switzerland title sponsor, Carl F. Bucherer has presented the hotel with a life-size watch engraved with the words "Hotel of the Year 2021," a prize awarded annually since 1998.

"We are extremely pleased about this very special recognition and honor," said Marco R. Zanolari, General Manager of Grand Hotels. "With last year's complete renovation of our Grande Dame, the Grand Hotel Quellenhof, we have taken the right step into the future. The result is a wonderful Grand Hotel that perfectly symbolizes the combination of tradition and modernity and is at the same time sensual and unique. A work of art."

The unparalleled renovation of the Grand Hotel Quellenhof was a $49 million investment that was quickly completed in only 154 days. Now, just over a year after the Grand Hotel Quellenhof's reopening, the resort is proud to achieve this recognition. "For us, this award is an incentive not only to 'fulfill' the demands and wishes of our guests, but to exceed them every day," said Zanolari. The hotel director's gratitude goes first and foremost to all his employees; the award also confirms that Zanolari and his team inspire their guests with passion and performance.

In addition, GaultMillau has now awarded 18 GaultMillau points to the young chef Silvio Germann of the restaurant IGNIV by Andreas Caminada. Grand Resort Bad Ragaz's two fine-dining restaurants - the Restaurant Memories and the Restaurant IGNIV by Andreas Caminada - have each been awarded the same number of points. Nowhere else in Switzerland can gourmets dine at such a high level at two different restaurants under one resort. The two chefs captivate with completely different concepts but with identical skills and hospitality.

"It is a great honor for me, but it is not only me who is responsible for this, but the whole team at IGNIV," said chef Germann. Andreas Caminada, renowned 19-point chef, inventor of IGNIV's sharing concept, and Germann's mentor, is just as proud. Together, they have implemented the concept "IGNIV" in Bad Ragaz from where the success story took its course around the world.

The culinary competence of the Grand Resort includes other key players such as Executive Chef Renato Wüst, who has been overseeing the resort's kitchens for more than 40 years and has been awarded the title of "Hotel of the Year" for the third time. Newcomer to the group and head chef of verve by sven, Sebastian Titz was awarded 14 GaultMillau points. Michael Pilman and Renato Wüst complete the culinary expertise each with 13 GaultMillau points awarded to the resort's golf restaurant gladys and the Asian cuisine restaurant Namun. This equates to 76 GaultMillau points divided amongst five restaurants and celebrates Grand Resort Bad Ragaz as one of the leading establishments in Switzerland. The culinary team at Grand Resort Bad Ragaz also includes Japanese sushi master, chef Dong Xu and the resort's sommeliers: Grand Hotel Quellenhof Wine Director, Amanda Wassmer-Bulgin; and host of "IGNIV" and Wine Director of Grand Hotel Hof, Francesco Benvenuto.


/ SLIDES

About Grand Resort Bad Ragaz

Media Contact:

Astrid Hüni
Press Contact
Grand Resort Bad Ragaz
T: 813032714
E: [email protected]
W: http://www.resortragaz-gruppe.ch/en/press-media

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in November 2021...

Architecture & Design: Wellness is Key


Like every other facet of hotel operations, architecture and design firms are adapting their work to ensure the safety and well-being of both guests and staff. New ways to bring Wellness into hotel spaces are being explored and these solutions are taking on many forms. Hotel designs are incorporating more open floor plans, open air spaces, high ceilings, outdoor areas and operable walls into their spaces. Guests no longer want to be packed into tight areas. More "biophilic" elements are also being incorporated, offering guests the sense of being outdoors. Another trend is the reimagining of guest rooms to support remote work capabilities. Some hotels are converting empty guest rooms into office spaces, complete with effective lighting and suitable backgrounds for video conferencing. Dedicated Zoom Rooms are also becoming increasingly popular. The main goal is to provide guests with a positive experience in a space that feels safe and comfortable. These are some of the architecture and design subjects that will be covered in the November issue of the Hotel Business Review.