Routine and familiarity are comforting. I’ve been going to the same hotel, the Hotel Alex, in the Swiss Alps for 15 years. Same room, same friends, same everything. It’s a great place!
There is an order to the week. There are the owners that know us and greet us daily. There is the bar and the dinners all set out every night. It is a fixed menu that is beautifully crafted by a fabulous chef. There are special dinner nights like fish night when there is a fabulous array of smoked delicacies (Eel is my favorite. All of my childhood years of jellied eels created this addiction). Then there is cured meat night – a gourmands dream and as many types of mountain animals that your cholesterol can take! There’s raclette night when the owner of the hotel sweats over a raclette machine and serves grilled Swiss mountain cheese with potatoes and pickled onions. As much as you want. And these are just the appetizers! There’s always salad and always a fabulous dessert. Breakfasts are part of the extravaganza too. Yep, it’s a calorific buster off week. The skiing keeps the damage down but who is counting really?!
Apart from the food there’s this level of anticipation. Everyone looks at the map denoting ski runs open and weather reports from the top of the mountain. “What piste should I take today?” “Is Italy open?” They are always the same conversations. Reassuring. Then there’s the in-between time at the hotel. The spa and a swim before the dinner make it just a perfect week.
The people who work at the hotel are super nice. They get it. We’re all there to have a good time and escape. They smile and become part of the week.
The Hotel Alex is near to the main cog railway that takes you up the mountain and right by the main station that connects everyone to the real world down in the valley. It’s a bit like Brigadoon. For a week at least it works for me. More info on the Alex can be found on their website: Hotel Alex Zermatt. It is a surprisingly great deal and a fabulous four star hotel. Best in town. Best in show.
I am not sure if Harvard Business School has visited them yet, but there are two brothers that have a restaurant on the side of a random ski slope in Zermatt. Restaurant Tufternalp has been there for years. They serve only minestrone soup and slabs of Swiss mountain cheese that the owner slices with a cheese knife that has specific measurements for slicing so as not to give too much or too little. In addition they serve small sausages of local mountain animals if you choose. The owner also has a rotary hand-cranked bread machine that slices bread into perfect slices. That’s it, that’s the deal. Nothing more. The business economics of this kitchen are remarkable. No waste, no excess that can’t be sold the next day, and no adventurism that could affect the profit and loss. Just simple.
But then there is the service. It’s basic- they don’t really care, they are just there and you are there. It’s simple fare. Take it or get back on your skis. There is no, “Hi, how’s everything? Can I help you?” Not even a moment of thanks. No smile or welcome. It’s almost his signature. You go there because there are no surprises. It’s cheese and sausage and soup. He will be gruff and miserable. I work with my brother. I don’t know you. Even though you visit here every year. Take it or leave it.
I think the guy, the miserable one, secretly drives a Ferrari and wears Armani suits and helicopters into the restaurant each morning just to go through his shtick. Maybe he is a comedian at night. I am not sure how it works on a spiritual level but he makes money, he has no extra costs and he sure doesn’t care if you like him or not. Catch him at the slopes at Tuftern. And say I sent you. He really doesn’t care!!
Today was so cold and the temperature at the top of mountain minus 40 Celsius. The cable car stalled every five minutes because of the temperatures. But…the sun was out and with seven layers and a balaclava I was ready.
We were going to ski Italy today.
The amazing thing about Zermatt is that you get two countries, two huge mountains and therefore two cuisines. Two cultures and frankly extreme cultural differences. On the Swiss side, all the lunch places are privately owned. On the Italian side, it’s local government concessions. Even the toilets are terrible on the Italian side because they don’t care to spend the money. They just lease the premises every three years. But, hey, it’s la dolce vita so who can knock that?! It’s rosti versus polenta. Let the games begin.
At nearly 13,000 feet, the Klein Matterhorn is the highest ski station in the Alps. It’s breathtaking. From there we took the one hour ski journey to Valtournenche, a town and commune in the Aosta Valley region of northwestern Italy. What a ride – 16 kilometers of winding ski terrain. It’s something everyone should try once in their life.
Lunch at the top of course would be polenta. The sun stayed on us all day and it was glorious.
In Zermatt there are three choices to climb the Matterhorn mountain: The beautiful Gornergrat Railway, the funicular, and the Matterhorn Express Gondola.
The Gornergrat Railway is walkable from our delightful hotel, Hotel Alex Zermatt. It’s a sightseeing journey all to itself; 20 minutes climbing through spectacular scenery en route to the top. Skiers, hikers, and sightseers all share the train. It is literally, a trip, and worth taking.
Today however, we grabbed an electric taxi to the Matterhorn Express station as the temperatures were super crazy cold. The top of the mountain is minus 15 Fahrenheit. They’re telling parents not to take the kids up. Cloud cover looked grim but we went for it. And then the sun broke through at 9,000 feet. Skiing had near to perfect conditions but so cold at high altitudes.
Zermatt is a paradise of choice where everything is connected. It’s huge and connects to Cervinia in Italy. The Matterhorn follows us everywhere we go. The sun stayed out all day. We skied all day. Old friends. Fun times!