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: presse@resortragaz.ch
W: http://www.resortragaz-gruppe.ch/en/press-media

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Coming up in November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.