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A new type of chalet
Cervo
This 5-star hotel, carefully designed as a modern reinterpretation of the traditional Swiss mountain chalet, is a lap of luxury tinged with cosy charm. Not to mention offering breathtaking views of the Matterhorn! Divine.
Our skis are still on as the small door opens to this large chalet flanked against the forest in the heights of Zermatt. Upon entering, the sweet smell of wood crackling in the hearth and the warmth of its fire exude an immediate promise of well-being. We soon discover the chalet‘s large terrace, which directly faces the emblem of the resort – if not that of the nation itself – the Matterhorn.
Boasting all the amenities of a 5-star hotel, the Cervo (deer in Italian) was voted best establishment across all categories by the SonntagsZeitung in 2014, but nevertheless retains that charming chalet spirit from which it draws its inspiration. A strong emphasis is placed on local traditional materials (felt, stone, wood, loden, etc.), while the decor includes vintage objects and antlers hanging on the walls. “We wanted this to feel like a traditional hunting lodge. The idea was to preserve the look and feel of a home rather than a hotel, while at the same time providing a high international standard of service. Luxury with the charms of home.” Thus Cervo is described by its owner, Daniel F. Lauber (together with his wife Seraina), himself a hunter in his spare time. It stands as an example of a traditional atmosphere expertly fused with modern style and comfort.
Warm and cosy luxury
Set around the original chalet, where the lobby is located, are 6 other chalets designed by local architect Roman Mooser and his co-worker Roger Bächtold. Built between 2009 and 2013, they house a total of 36 rooms and suites, ranging in size from 22 to 82 m², including the recent addition of a huge 240 m² suite, the largest in Zermatt!
But large or small, with a fireplace or without, all the rooms exude that cosy je-ne-sais-quoi that invites you to relax in a welcoming, elegant setting. “Our aim has been to reinterpret the mountain chalet in the spirit of our modern times,” explains Daniel F. Lauber. “In fact, that’s why we designed the hotel so guests must leave their chalet to reach the main building.” On the other hand, each chalet has its own spa with a sauna, sanarium (steam sauna), beauty care and massage rooms. Just the ticket for winding down after a day on the slopes, without the crowds found at larger hotels. It almost makes it hard to venture back out onto the slopes! But the outdoor Jacuzzi beckons us to once more cross over into the picture-perfect world outside.
The Cervo Puro, the hotel’s signature restaurant
Rather theatrically, the curtains open onto a bright room set with wooden tables lit by antique lamps aligned along the wall. Last year, the Puro was redesigned to fit the theme of the hotel, and features a warm and inviting Alpine decor with an ethereal cosmopolitan vibe. But’s that’s not the best thing about it.
Perusing the menu, a quote by food critic Hugh Johnson catches the eye: wine lovers are good looking, intelligent, sexy and healthy... Large, rounded wine glasses clink, as the tables slowly become laden with stylish shallow bowls and wooden platters. The quality and freshness of the ingredients delight the nose before rejoicing the taste buds. The cuisine is understated but perfectly executed, elaborate but not chaotic, and brings out the essence of seasonal produce, which mostly comes from local and sustainable sources. Delicious fragrances herald the arrival of winter and the aromas of Savoy cabbage, fennel, and wild garlic, Zermatt mountain honey, Piedmont nuts and Parmesan, and cranberries fill the air. It’s all unmistakeably local, with subtle hints of Northern Italy adding a transalpine tinge.
The verdict has been declared: the influential Gault & Millau guide awarded the Cervo Puro the extremely respectable score of 14.
The Ferdinand, a new style of eatery
In 2014, and at Daniel Lauber’s beckoning, the Ferdinand left the ephemeral wooden chalet it occupied at the site of the Zermatt Unplugged festival to set up at the foot of the Cervo. The aromas in the air at mealtimes are unmistakable: the menu announces a penchant for local specialities, with raclettes and fondues figuring heavily on it.
“There is the Vacherin cheese fondue, and the almost half and half one (60%-40%), served with seasonal products (truffles, tomatoes and thyme, etc.), the Ferdinand special or one with onions, bacon and beer!” Not forgetting AOP cheese raclettes, barbecues, and cold meats. “We wanted to promote local Valais products, including wines”, adds Daniel Lauber. The large blackboard listing the dishes available is itself a perfect example of the restaurant’s ethos: 100% pure, made in Switzerland.
The Ferdinand is more casual than the Puro. “It transposes a New York brasserie style to a looser concept of a fondue restaurant, both synonymous of a laid-back setting and atmosphere. We have used warm materials to create a sleek, contemporary, younger theme”, explains Daniel Lauber. The end result is hard oak flooring and high, white wooden ceilings nicely set off by a wrought iron fireplace, walls adorned with etchings and portraits of weird and wonderful animals, a zinc bar and windows offering a wide view of the panoramic backdrop. “Fondue restaurants are often rustic, tucked away in a cellar with no view” observes Daniel Lauber. Not here! The restaurant opens out onto an inviting après-ski deck, with plump cushions scattered across wooden benches, where musicians perform regularly.
