In the hotel industry, staff often come and go as quickly as guests at the breakfast buffet. At Hotel Spitzhorn in Saanen, things are different: six senior team members have shaped the house for years, three of them since it opened in 2013.
Experience Alpine charm without the Alpine price tag. Gstaad is famous for luxury, glittering chalets and ski lifts that might make your wallet tremble. But at Hotel Spitzhorn, winter magic comes without the haute couture price tag.
HOTEL NEWS & NAMES: The Ermitage Wellness & Spa Hotel in Schönried has a new director: Christian Zinn officially stepped into the role last month.
The Soroptimist Club Gstaad-Saanenland’s popular Pumpkin Soup Campaign is back this October, teaming up with local chefs and hotels to raise awareness — and funds — for women and children in need.
Friday, 19 September 2025, 8.00 pm in the Church of Saanen – doors open at 7.30 pm
Strength in Numbers
In search of a time rekindled – Hôtel de Commune
From 15 May to 15 June, the Rougemont Hotel & Spa will host a solo exhibition by Chinese artist Zhao Mengge, currently in residence at the hotel.
While Gstaad's alpine grandeur takes a brief seasonal pause, Le Grand Bellevue continues to offer locals a quiet sanctuary of culinary and wellness experiences—albeit behind partially closed doors.
Gstaad has a way of making us pause – whether in admiration, reflection, or sheer curiosity. In this last issue of the winter season, we look at the people, places, and projects shaping our region in ways that make us stop and think.
Adrien de Haller named new General Manager of Le Grand Bellevue
The luxury hospitality industry is experiencing a notable leadership change as Stefan Ludwig transitions from Gstaad Palace to The Mansard. Ludwig is set to take on the role of General Manager at The Mansard.
Gstaad’s historic Park Hotel is set to begin an exciting new chapter as it joins the prestigious Four Seasons family. The confirmation, long speculated but unverified until now, marks a significant milestone for the luxury destination and its guests.
When others are celebrating, they are in the kitchen: the region’s top chefs face their most stressful time of the year during Christmas and New Year’s Eve. Amid culinary brilliance and immense pressure, it becomes clear how passion and teamwork keep the fire alive.