That Relais & Chateaux Chasa Montana Hotel & Spa in the canton of Graubünden, Samnaun, can adorn itself with another star after the renovation from December. After the house, built in 1965, was expanded and modernized in 1994, a comprehensive renovation is due again this year.
As Hubert Zegg, representative of the Zegg family, explains, the already high service standards in the Chasa Montana are to be further improved and the hardware brought up to date. “The renewal had been planned for several years. And although the world has turned out to be somewhat unpredictable, we are now daring a major renovation this summer in order to be able to offer our guests a luxurious, unforgettable and unique holiday experience from the beginning of December,” says Hubert Zegg.
Additional suites
The investment sum of around 20 million francs will be used, among other things, to transform the 43 double rooms and 10 suites into 25 individual double rooms and 20 suites with the architectural office Fanzun von Chur. The “Gourmet Stübli La Miranda”, the “Restaurant -Pizzeria La Pasta” and the half-board restaurant, which is now being run under the name “Restaurant La Serena”, have also been given a refreshed design.
Cathrin Hoch is responsible for the interior design in cooperation with Eliane and Oliver Zegg and the host family Eisner. The luxuriously elegant and at the same time authentic style is characterized by local materials. These include stone pine for cupboards and walls or granite in the bathrooms. “Alpine charm with special chic,” is how Eliane Zegg sums up the new interior design.
Sustainability in focus
As part of the conversion, the entire building technology will also be renewed and brought up to a contemporary, sustainable level. In addition, a heat recovery system will be installed for all hot water consumers. The topic of sustainability will shape all areas of the luxury hotel: from purchasing to energy to the culinary offerings.
The amenities for the guests will continue to be a top priority in the future: This includes the fact that the reception is staffed around the clock, a concierge is on site, hot meals are served a little longer and snacks are even served 24 hours a day and all other 5-star criteria are met . “In the future, we want to respond even more to individual wishes,” says Daniel Eisner, director of the ZEGG Hotels and host of the Chasa Montana Hotel & Spa. With around 80 employees, an employee-guest ratio of almost 1:1 is achieved. In addition, special moments will be created and visitors will be offered unique experiences.
Social Commitment
The Zegg family’s concept of sustainability is also reflected in how they treat their employees. Despite the conversion and the associated temporary closure, not a single employee had to be made redundant. Instead, everyone will continue to be employed in one of the other ZEGG Hotels & Stores operations. A certified sommelier and trained chef acts temporarily as the staff cook, while some long-standing employees, including three house boys, work on the construction site. The two bartenders at Chasa Montana will be shaking their cocktails at the partner hotel Silvretta this summer.