Gstaad Palace

Gstaad

Gstaad is in the heart of the Saanenland which has for centuries held an irresistible fascination for travelers, mountaineers, sportsmen and an ever growing number of people in search of tranquility, relaxation, privacy, fun and a dash of social life. The name of Gstaad has become synonymous with the idea of sophisticated holidays in an unspoilt scenery, spectacular in winter and summer. It is precisely the apparent contradiction between the presence of a highly discerning clientele and the survival of traditional lifestyles, crafts and architecture that constitutes the enormous appeal of this land we love, and to which we cordially invite you. Not to miss:

• Glacier 3000 with Alpine Coaster
• 250 kilometers of ski slopes
• 11 mountains offering 300 kilometers of walking trails
• Top cultural and sporting events throughout the year

Jardin des Monts – Time for Body & Soul

Experience the mountain herb garden "Jardin du Monts" with all your senses. About half an hour away from our hotel by car, you can try out 100 percent natural products and enjoy the freshness and beauty of nature at 1'350 meters above sea level.

Lunch by Helicopter - Between Heaven and Earth

For this unique mountain experience you will need skis nor hiking boots: Climb in to the helicopter and fly to the Matterhorn - one of the highest mountains in the alps and a Swiss landmark thanks to its striking shape. Enjoy a champange aperitif on the move and lunch at almost 3'000 above sea level.

Cow leasing for cheese lovers

Cheese lovers welcome!

Savoring the taste of local cheese at our breakfast buffet coming straight from the pasture of mount Walig, where the Palace's cow "Bergrose" is enjoying her life. Local sustainability developed by the Perreten family from Feutersoey. This is your chance to bring the taste of the Swiss Alps back home, for yourself or as a gift for family and friends. You too can adopt a cow of your choice for one summer, or even longer.

A Classic is experiencing a revival: Facelift for the former Gold Bunker

Gstaad, 15 November 2018 – moitié-moitié fondue in a unique ambience and a White Party for dancing the night away. The Gstaad Palace will be melting the hearts of its winter guests twice this year: While the “Fromagerie”, a former gold bunker and probably the quirkiest fondue parlour in Switzerland, now offers its rustic Swiss specialities with a new look, the restaurant “Gildo’s” and the hotel’s own night club “Green Go” are celebrating Greek zest for life.

It was a revolution – and a trendy pub, before anybody in this country had thought of themed catering. In 1975/76, Ernst Andrea Scherz, resourceful and well-travelled owner of the Gstaad Palace – now a senior partner in non-retirement – turned the bunker, which was used as a safe place for money and gold during the Second World War, into a wittily cheerful meeting place by the name of “La Fromagerie”. The fondue parlour was originally exclusively reserved for the Saanenland’s gold: for the divine alpine cheese, served with deliberate charm and nonchalance, outfitted with ornate traditional chairs, wooden tables and red and white tablecloths and equipped with wildly thrown together crockery and cutlery. With this, there was fine chasselas and other local drinks.

And right up to today, in the cold months, the “Fromagerie” has remained the epicentre and most frequented restaurant in the palace. Guests from every country and part of society appreciate the simple, tasty classics such as fondue, raclette, and rarebit. For the winter season 2018/19, the bijou restaurant is now shining in new splendour: For this epicentre of pleasure at the Oberbort in Gstaad, interior designer Marina Nickels has sought out antique furniture and lights, and alpine finds. Here’s to the “Fromagerie” keeping its cult status for the next 40 years and more...
 
White Party in the Fairytale Castle
On the subject of cults: At least as well thought out as the “Fromagerie” concept is the look of what is probably Switzerland’s most original disco. The “GreenGo”, proudly 47 years young and opened in 1971, becomes the venue – not only for the gilded youth that, every winter season and night after night, parties into the early hours of the morning under the disco ball and in the glamorous gleam of the original designer lamps of Teo Jakob. The “White Party” takes place for the big finale of the “Greek Weeks”, which are big from 27 February to 9 March 2019 in the white fairytale castle in Gstaad. The white flakes are dancing outside, while the night-owls are sweating inside. And in “Gildo’s” restaurant it is always “kalispera” instead of “buonasera”: Head Chef Yannis Baxevanis and his team from the 5-star-resort Elounda Beach & Villas in Crete are guests in the Palace kitchen. This master of Greek cuisine is treating the guests to the finest Cretan delicacies. The star guest – he has also been awarded a Michelin star – is conquering the hearts of gourmets from New York to Canberra, Athens to Gstaad, in a flash, with his creative Greek cuisine.
 

Franz W. Faeh gives wings to the Palace Cuisine

Gstaad, 22 March 2019 – Franz W. Faeh, Executive Chef at Gstaad Palace and highly experienced international top chef, brings a breath of fresh air to the Palace cuisine. As Culinary Director, he is systematically restructuring Gstaad Palace's food and restaurant concept. The widely travelled Gstaad local will also be cooking for three days in May at the exclusive Royal Automobile Club RAC in London where top chefs from all over the world are given guest privileges just twice a year. In addition, Franz W. Faeh is striding out in totally new, sustainable directions at the Walig Hütte, Gstaad Palace's exclusive excursion destination at 1,700 metres above sea level: he prepares the finest treats without electricity, just on his solar cooker and open fire. Franz W. Faeh is an institution on the scene of established Swiss chefs.

Born in Gstaad, the connoisseur and expert of upscale gastronomy once completed his apprenticeship at Gstaad Palace. And three years ago he took over as Executive Chef in the Palace kitchen with a team of 55 – "a lifelong dream", as he always stresses. Before that, he had spent many years refining his skills abroad, cooking for the royal family in Bangkok, among other places. He also captured the tastes of Asian cuisine in Indonesia, Malaysia and Singapore and integrated them into his honest kitchen philosophy, which focuses on true taste experiences.

Now Franz W. Faeh is going one step further: at the request of Palace owner Andrea Scherz, he is systematically restructuring the kitchen and restaurant concept at Gstaad Palace as the new Culinary Director. As in the past, he is approaching the task with great care: to cherish and cultivate the traditional and classic, to dare and celebrate the new – that's his motto.

The first step has already taken place this winter with the remake of the cult "Fromagerie" tavern in the Palace's former gold bunker. And the new interior design and catering concept is going down well: "The feedback is very positive. And it's clear: The best that the Saanenland has to offer in cheese, dried meat and other delicacies, arranged wittily and chicly but served with apparent nonchalance – that's exactly what the Palace resort idea is all about." Franz W. Faeh is now planning the outdoor area by the large swimming pool and on the sun terrace for summer 2019.

Snacks and barbecue become one – snacking is cultivated on the new menu and enriched with elements of street and finger food, one of Faeh's major disciplines. A great honour: guest chef privileges at the Royal Automobile Club in London Franz W. Faeh is also taking his favourites to London where he has the rare honour of appearing as guest chef at the Royal Automobile Club RAC. Gstaad's "stalwart" and his team of four, accompanied by owner Andrea Scherz, will be serving the "Palace kitchen at its best" in the Pall Mall clubhouse from 9 to 11 May 2019: a light four-course meal for regular guests and business people for lunch and a sophisticated five-course meal for dinner. He will of course have the best local delicacies from the Saanenland on board in London, in keeping with the motto "From Gstaad – with love". With this, the Palace is building a bridge across the Channel to its royal and loyal regular guests from the United Kingdom who are still among the top clientèle at Gstaad's fairytale palace.

Exclusively on the Walig: cooking with solar power Franz W. Faeh is then going to rely consistently on natural energy and elements in the summer. He will in fact personally cater for Palace guests with his solar cooker.
Several times a season he gets to work at the Walig Hütte, the rustic but elegant hut on the alp above Feutersoey with the same name, with this heirloom from his predecessor Peter Wyss. He had purchased the solar cooker from the parish priest in Lauenen who used it as equipment for an aid project in Africa. He conjures up a three-course meal to be proud of, totally sustainably in the simple wooden cooking box, which converts solar energy into heat using a mirror process.

Franz W. Faeh serves Mi-cuits de langoustine, a Burrata with Salade Pastorale and Sauce Agrume as starters, the legendary trout with white wine and chives (aka Filets de Truites Palace) is the main course and for dessert Franz W. Faeh creates freshly baked Meringues du Saanenland, with fresh double cream from the farm next-door of course.