April 6, 2020
As soon as spring is around the corner, you just long for fresh air, sun on your skin and food in the garden. The recipe for vegan lemon tart by our chef immediately reminds us of warm evenings on the terrace, mild draughts and the delicate scent of summer. A little sour, a little sweet, […]
Read now
March 13, 2020
He went to buy stockings with Mireille Mathieu and went out on Lake Maggiore with Udo Jürgens. He already provided dog sitters in the language of master and animal (“Chérie barked allegedly in French”) and let a cow with flower decoration graze on the hotel lawn for Japanese guests on request. In his 30-year career, […]
Read now
February 25, 2020
Ayurvedic cuisine is based on respect. Respect for what our digestive system has to deal with every day – processing everything we take in. And respect for the natural environ ment and the food itself. It is not an approach that restricts our enjoyment and imposes a ban on specific foods – but rather one […]
Read now
January 17, 2020
Giardino’s Chef Michel Hojac is a gifted snowboarder. From time to time he accompanies guests on the slopes. Polite, sincere and highly professional – all traits for which the Giardino hotels have won several awards. They rank highly among the friendliest hotels in Switzerland. That’s why they are very proud of their staff: they are […]
Read now
November 25, 2019
The Zai is often considered the Bentley of skis. It is produced in a workshop that combines precision craftsmanship and the latest technology. A visit to Disentis. The jackdaw is one of the most intelligent birds out there. It is loyal, and very sociable. Its plumage shimmers matt black as it glides elegantly along a […]
Read now
