Hotel Schweizerhof Lenzerheide
This is how it works:
Guests of the Hotel Schweizerhof Lenzerheide have the opportunity to voluntarily offset the CO2 emissions of their stay with myclimate and make a contribution to local sustainability by paying CHF 3 per overnight stay, a voluntary contribution of 1-2% on event, seminar and banquet offers or through a fixed integrated carbon offset contribution in the online shop of 1-2% of the booking total. At the same time, the Hotel Schweizerhof Lenzerheide doubles these contributions and invests in its own sustainability. This way, guests achieve a double effect with their commitment.
Since its beginnings in 1904, the owner-managed traditional hotel was expanded and renovated several times. Today, the hotel has 180 beds in various room categories - from elegant Alpine chic to romantic nostalgic to well-kept budget rooms. The hotel is especially known for its 1500 square metre wellness oasis with the largest hotel hamam in the entire Alpine region. Five restaurants provide for the physical well-being with a wide culinary offer. Since 1991, the popular hotel has been in the hands of the warm and committed host couple Claudia and Andreas Züllig, and since May 2020 they have been supported by director Christian Zinn, who shares with them the passion and drive for the hotelier's vocation.
An economical use of energy and resources, the use of natural materials in the business and a consistent use of local products have been a matter of course for Hotel Schweizerhof for years. The popular breakfast buffet has consisted of products from the region for many years and in 2017 the Schweizerhof opened the first restaurant and bar with exclusively Swiss drinks. Hansjörg Ladurner and his restaurant Scalottas are known for outstanding terroir cuisine with products that come directly from the farm, from their own fields or from the farmers' stables. The renowned gastronomy guide Michelin honours him for this with a Green Star. This award is given to restaurants that stand out for their particularly sustainable work.
Extension of the «BergAcker» cultivation for the Scalottas Restaurant
Always fascinated by natural foods, the South Tyrolean chef of the Scalottas Terroir restaurant, Hansjörg Ladurner, initiated the «BergAcker» project in 2019. The result of this projects are their own potatoes, barley and field beans, grown according to old mountain farming traditions. The rye from summer 2020 will even be processed into flour for their own bread in the old mill in Zorten. The grain has never been closer to bread.
