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| St.
Moritz, Switzerland |
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| Extraordinary - Society |
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2004 |
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5
Stars & 6 Stripes
Overall - 'Hotel & Service' |
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The Ultimate Award:
Seven Stars and Stripes® |
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| The lead up to an early spring trip to Switzerland for
the American Dream Team and its evaluation schedule for resorts in St Moritz,
Vaduz and Arosa was remarkable. On the horizon prior to departure from the US,
there was the prospect of experiencing some of the best run resorts in three of
the most fashionable and picturesque areas of this fairytale land. What could
be better than snow capped mountains, crisp fresh air and Swiss hospitality at
its best! The biggest question preceding our excursion was "What shall we
pack"? Our intellect said that Switzerland in the early spring in all
probability should be cold with lots of snow. Local residents would be bundled
up tightly and getting around on skis and 4x4's in their daily routines. Roads
would be impassable forcing the population to live underground and in tunnels.
Right? |
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Our flight from New
York on
Swiss Air was smooth as silk and we landed in Zurich fully rested after delightful experience in the newly upgraded Business Class service.
The biggest worry we had was the amount of luggage we brought with us to combat the 'weather elements' of this apparently hostile country. We arrived at the 'Zentrum' station in Zurich and started to look for the address of the local 'Europe by Car' rental office. |
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It was only after several discussions, bags toppling
at curbs and asking for directions in my primitive 'Switzerdeutsch' that we
decided to hail a cab. Upon reaching our destination (literally around the
block) I began to understand the meaning of the wry smile of pity that was on
the cabdriver's face when he was filling the trunk and the back seat with our
belongings.
It felt so good to be free again with all of our stuff in
the back of a brand new Volkswagen Passat 'Kombi', or station wagon as we know
it and be
on
our way to St Moritz, our first destination. Much has been written about
this fashionable ski resort located in the heart of the eastern canton of
Graubünden and our hearts raced as we slowed to a crawl during the
afternoon gridlock traffic of downtown Zurich. Jet lag began to overtake my
wife Phyllis as I noticed her softly lowering her head each time I applied the
brakes in traffic. A quick thought of all my winter clothes in the back was
forced out of my head by the continuous streaming visual spectacle before my
eyes as the pace picked up on the autobahn. Before I knew it I was now
traveling at about 160kph or approximately 100mph with very little effort it
seemed.
My wife the navigator figured out that we had to cross one of
two critical mountain passes in order to reach St Moritz in the beloved
Engadine Valley. There was a distinct possibility that either of them could be
blocked with snow. But how to choose? They both looked pretty remote and narrow
on the maps and it was not clear to us how to tap into the Swiss highway
information network to glean the best advice. Our instincts led the way to the
famed Juliapass over which Roman Legions had passed thousands of years before
and had even set up a type of boarder crossing to collect tariffs (history's
earliest toll booths), the ruins of which can still be seen. |
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Crossing over the high
mountain pass and with every graceful downward turn of the narrow highway we
were spellbound and drawn to the view of the valley below appearing brilliantly
white and ice-covered. Upon closer inspection after reaching the bottom, we
realized that much of that brilliance was in fact a solidly frozen lake, which
acts as the focal point for much activity in fashionable St Moritz. Our
instincts allowed us to take-in all that was passing in front of our eyes as we
lazily wound our way through town in relaxed search of our destination, the
award winning Carlton Hotel. Our contact, the resort's General Manager was
waiting to greet us as soon as we pulled in after we were so graciously
received by the elegant doorman. As soon as he could, the GM indicated with
assurance that many surprises were in store for us during the next few days and
we agreed on the need to freshen up before returning to meet for a special
drink in the lobby bar. |
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| Our impression of the noble Carlton Hotel rose with
every step as we moved closer to our suite. Upon entry, we were immediately
drawn to the brightness emanating from the floor to ceiling window/doors, which
led directly to a private balcony. We dared not go beyond the curtains without
donning our sunglasses for fear of blinding our already weary eyes. Hurriedly
we searched the luggage until my wife Phyllis found her pair and raced through
the curtains ahead of me to the edge of our private overlook. Although it was
eerily silent, I could tell from the stillness that what she was focused on was
indeed breathtaking. Finally I thought I heard a whispered call to come join
her as a witness to this awe-inspiring vista. As I stepped out on the compact
deck, it seemed to me that I was on a precipice overlooking a magnificent
wooded valley that encircled an ice encrusted lake. I gazed steadily in silence
at all the minute detail as if I were soaring like a hawk in search of prey.
Out of the corner of my eye I detected motion in the presence of maddening
stillness, and realized there was a feathery object floating aimlessly down the
lofty slope behind the Hotel. Oh, just a skier with a parachute; how quaint, I
thought as I watched him descend to the frozen lake hundreds of feet below us.
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| It was at this point
that we realized the bellman who brought us to the suite was still in the room.
We turned and politely listened to his informative recitation about the hotel's
amenities while our eyes readjusted to the dark interior. It was only after he
departed that we realized how tired we were and collapsed in the giant
featherbed for a quick power nap before returning to meet with our host in the
Hotel Bar. Our meeting with the General Manager proved to be enlightening as we
discovered how versatile the Carlton Hotel could be for each season in St
Moritz. |
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| The Carlton Hotel which was built in 1913 is one of
the premier all-encompassing resorts in all of Switzerland. It is fortunate to
have been built in one of the most beautiful and charming locations overlooking
a picturesque wide valley, as if it were at the rim of a natural amphitheater.
With world-class skiing literally just minutes away from the front door, it is
not uncommon to see skiers coming and going either by courtesy car provided by
the concierge or by a typically Swiss horse drawn sled. We were informed that
some of the winter activities enjoyed in St Moritz and co-sponsored by the
Carlton Hotel include the formidable sport of Horse Racing and Polo on Ice on
the solidly frozen lake San Murezzan in the center of the valley. |
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I wondered
to what great lengths the people of this sparsely populated and semi-isolated
region of Switzerland would go to find things to keep them entertained. After
all, this area is known as the "Rooftop of Europe” where the sun shines on
average of 322 days a year and can provide a spectacular environment for all
types of winter and summer activities.
Directly in front of our magnificent
balcony overlooking from the heights east to west you can see what it means to
be inspired to explore.
We decided on a hike down to the frozen lake for a
closer look. |
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The paths leading away from the Carlton are well
marked with “wanderweg” (hiking) signs organized so that one does not
have to leave as many breadcrumbs on the trails to find their way back.
Besides skiing and “Ice Polo and Racing”, some other winter
activities include: Ski Paragliding, Dog racing on Ice, Casino, Ski jumping,
Golf and Cricket Tournaments on Ice and the legendary Cresta Run, a unique
natural ice bobsleigh run.
If that is not enough fun for a week or so,
then contact the St Moritz Tourist Board at +41 (0) 81 837 33 33 or on the web:
www.stmoritz.ch |
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| We took our time to enjoy the walk to the lake and
when we started to step on top of the ice we discovered the tradition of
basking in the sun while sitting on top of chairs lined with furs. This was of
particular interest to my wife Phyllis who usually cannot tolerate much winter
related activities without getting cold, but was totally at ease soaking in the
sun while wrapped toasty warm and sipping on a glass of locally produced
sparkling wine. It was now time to return to the Carlton to prepare for our
much anticipated cuisine review in the Carlton’s premier dining facility,
Le Romanoff. |
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| American Dream Cuisine™ |
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Le
Romanoff
Carlton Hotel, St. Moritz receives |
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Society - Extraordinary |
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6
Stars & 5 Stripes for
Extraordinaire - Society Cuisine &
Service |
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The
Ultimate Award:
Seven Stars and
Stripes™ |
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We had anticipated an agreeable and professionally
prepared event since we had previously experienced many Swiss hotels that
promised to deliver five-star standards and have lived up to the highest
traditions. We were to discover that under the guidance of Executive Chef de
Cuisine Lothar R. Molitor, the standards of cuisine have been raised to a new
level of excellence. Chef Molitor prides himself on leadership of his 18 member
kitchen staff through inspirational creativity garnered from years of
experience working in California, London, Moscow, Jerusalem, Cancun, Germany
and Italy.
Our entrance into the elegant Le Romanoff, named after Czar
Nicholas II of Russia since the Carlton was originally built as his family's
summer residence, inspired us with historical inquisitiveness as to this
remarkable pedigree. We were elegantly greeted and escorted to our intimate
candle-lit table by Maitre d'Hotel and veteran Silvio Rizzi. His presence in
the restaurant is one of the essential elements for professional achievement
and is a reflection of management's remarkable loyalty to its treasured
staff. |
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| With gentle baroque piano music wafting in the back
round and setting the stage for our royal dining experience, Silvio presented
us with our specially created menus for the evening. To our surprise, Chef
Molitor had chosen to embellish our evening with some of his favorite original
recipes. |
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Upon being
seated by the Maitre d' we were offered a complimentary glass of
Laurent-Perrier Brut L-P N/V.
Laurent-Perrier's style is unique and well
represented in this distinguished bottle. |
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Chardonnay
is the predominant grape varietal and owing to its ability to portray freshness
and elegance it remains true to the approach exemplified by the producer.
Characteristically rendering exceptionally fine bubbles, it allows for the
persistence of white fruits suggesting a hint of citrus co-mingling with green
apples and pears. A classic among peers, it offers great intricacy and balanced
depth and richness. |
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We were now thoroughly relaxed and the mood was set
for the cuisine show to begin in earnest.
Appetizer
We
started with: Carpaccio of Selected Air Dried Grisons Beef with Rucola in
Boletus Vinaigrette and a Small Mousse of Tomatoes. |
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This exceptional
product is a specialty from the Swiss Alps.
It is made from selected lean
parts of the leg of beef, which are treated with salt, a secrete mixture of
spices and Alpine herbs and then dried in the crisp, clear mountain air in the
valleys of Graubünden (the Grisons).
It has a unique, full-bodied
flavor with a remarkably delicate consistency that is ideal with a hunk of
crispy fresh farmer's bread and a glass of red wine.
Wine
Selection:
2002 Pinot Noir Adolf Boner Kellerei, Malanser delivered a
delicate cherry and earth nose with in a light body with mild tannins and
herbal highlights. |
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As Phyllis was admiring the geometrically appealing
design of the Grisons Beef, I was served a remarkable bowl of hearty
Forest Mushroom Cream Soup literally served with a dollop of
freshly whipped unsweetened cream, placed conveniently in the center of the
soup just begging to be stirred.
Wine Selection: 2003 Sauvignon
Blanc Barrique Jörg Saxer, Neftenbach offered a young, fresh wine with
good acidity with a subtle hint of smoke and spice of white pepper working well
with the earthiness of the mushroom.
With our taste buds sufficiently
tantalized we awaited our next course and took some time to gaze out around us
to take in some of the carefully inspired atmosphere. The management of the
Carlton have made every effort to re-create the imperial grandeur reminiscent
of the original patrons, Czar Nicholas II and the royal Romanoff family.
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Main Course I
By now we noticed a flurry of waiters scurrying out of the kitchen and headed
for our table with our next courses. Their trays were neatly organized with our
dinners, each of which was covered with a majestic silver top. After a graceful
landing near our table, the Maitre d'Hotel approached and presented our
entrées by placing the covered dishes in front of us and then
simultaneously removing both with confidence. My surprise consisted of
Grilled Medallion of Angler Fish on Saffron Peperonata with mini Asparagus
and Wild Garlic Gnocchi. |
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Also known as "Monkfish" in the US, it has a firm
texture that allows it to be grilled without falling apart and has a flavor
reminiscent of lobster meat. The wild garlic (bärlauch in German) is the
leafy variety and is gathered in the forests wild in the spring and blended
into a pesto so that it can be mixed to make the gnocchi. It imparts a subtle
green garlic flavor and aroma and is known to improve metabolism and support
the immune system in a natural way.
Wine Selection: 2002 Chardonnay
Mayenfelder Schloss Salenegg Barrique, aged for 12 months in French Barriques
it was fabulous as it delivered a light roasted aroma with vanilla bean in a
full bodied harmonious structure.
Main Course II
For
Phyllis it was Crepinette
of Lamb Chops with Perigord Truffles, Spring Vegetables and Risotto out of
the Parmesan Loaf. |
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An astonishing
presentation of the delectable, visually appealing lamb surrounded by fresh
baby spring vegetables interwoven with the delicate earthy aromatic scent of
Perigord truffles laced with sharp parmesan cheese. This type of black truffle
is named after the French province where it is found by the ancient art of
using a pig or dog to help locate their elusive fungi. They have a superlative
flavor and unrivaled ability to stimulate appetite while to some they are the
ultimate aphrodisiac…….. Hummmm!
Wine Selection: 2002
Merlot di Losone Saleggi, Angelo Delea was the obvious choice for this dish.
Visually red with violet reflections, powerful fragrance of dark forest berries
with typically full bodied feel it 'cuts to the chase' for an appealing finish.
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We were both so busy enjoying our entrees when
suddenly we realized that an eerie silence had descended upon the table. It was
definitely not time for conversation as we continued to savor each morsel of
chef Molitor's creations. Upon completion of our dinner, the table ware was
quickly and efficiently removed and after crumbing we were presented with an
'After Dinner' drink menu. "The Chef has prepared a special dessert for you" we
were told, and maitre d' Rizzi suggested espresso to go with this soon to be
seen finale. |
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Dessert
Our
dessert course arrived and revealed itself to be Pear Sherbet with
Praline Mousse in an Almond Tuile. A tuile is a thin, crisp cookie that
is placed over a rounded object (like a rolling pin) while still hot from the
oven.
Once cooled and stiff, the cookie resembles a curved roof tile. Ours
was filled with the pear sherbet and praline mousse with a spun sugar accent
radiating from the top and surrounded with delicately glazed fresh
fruits. |
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Wine Selection:
1999 Mehringer Zellerberg
Eiswein, Kellerei Lothar Molitor (Chef de Cuisine of the Carlton). A
fitting surprise ending to an outstanding evening. This ice-wine from the Mosel
region of Germany and the vineyards of Chef Molitor, proved the incredible
depth and versatility which exists at the Carlton. This dramatic wine was
tasty, luscious and sweet of the very best kind. It was lingering and powerful
with an intense bouquet and after-taste of apricots and quince.
While
we continued to sip on the remnants of the Ice-wine, we reflected on the
originality and unique flavor combinations created by master chef Lothar
Molitor and his able crew. With his leadership and ability to 'think out of the
box', the Romanoff Restaurant will remain on the cutting edge for many years to
come. |
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| Ingenuity inspired by
years of experience and the willingness to venture onto uncharted grounds with
daring creations are the hallmarks of this successful master chef as he
furthers the quality and reputation of the Carlton Hotel in St Moritz.
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| John Lomitola & Chef de Cuisine Lothar R. Molitor |
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| After dinner a feeling of blissful contentment
overcame us and bid us to follow our instincts for quiet and restful sleep. Our
suite was carefully turned down in the typical Swiss fashion complete with
elegant rich chocolates strategically placed on each of our cumulus-like
pillows. |
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It must
have been about 1am when I awoke and realized that one of the 'floor to
ceiling' windows was still open. As I stepped out on the balcony, a vision the
likes of which is seldom seen in my part of the world appeared like an
apparition in front of my eyes. The sky was deep
ocean-abyss
blue, the air crisp and clean, the peaks of the
mountain
directly across were almost brilliant white even in the darkness and the
lakebed was visible. Although I didn’t get a great response from Phyllis
when I awoke her to share my dream, she soon thanked me and agreed that it was
real.
Morning came quickly after this incredible experience of the night
before. It was our habit in the US to wake up early and try to get a work-out
in before breakfast. |
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We decided that we should have a few laps in the
indoor
heated pool located in the Carlton.
A vigorous work-out was not to be
as we were just enjoying this amenity as an aid in starting our day
properly.
Breakfast followed shortly after changing to more suitable attire
and we soon became well acquainted with the Carlton’s version of a typical
Swiss breakfast. Fruits of every conceivable variety, assorted fresh yogurts,
juices, breads and pastries and of course the famous Birchner muesli named
after the 19th century nutritional concepts of Swiss Dr. Birchner-Brenner. And
that was just the beginning. |
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Our Surprising Mountain Adventure:
On
one occasion we were personally escorted by the GM of the Carlton to the 'Bergbahn',
a sort of 'cog
train' that could slowly transport skiers to the top of the mountain. The
train brought us to the top of Corviglia to have lunch at Reto Mathis's
restaurant La Marmite, a super special and unexpected gem of a dining
experience. |
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Reto went against the
odds by establishing himself at the top of a mountain, which was limited to
skiers eager to get a bite to eat for lunch. That was the traditional wisdom
and needless to say Reto set up a gourmet venue, which through the tireless
efforts of his wife and himself has reversed the tide of the norm. The proper
marketing and promotional efforts have produced results, which allow people to
enjoy truly exceptional cuisine, a banner wine selection featuring hand picked
regional wines of Graubunden and a panoramic view to rival that of a soaring
hawk. |
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| Upon meeting this exceptional man in the middle of a
very busy day, he took the time to treat us to a bottle of his very special
sparkling wine. This alone would have left us with quite an impression but Reto
did one better; he took us outside and around the corner of his restaurant
almost to the sheer drop of the mountain's edge into a large yacht (as in ocean
going). |
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We were told by Reto
that his yacht was designated as a member of the 'Highest Yacht Club in the
World' even though it is surrounded by water in the state of snow. As if to
drive home the point,
Reto
now decided to open his very special bottle of Verve Clicquot Ponsardin in the
'Sabrage'
method, or opening a bottle with a sword.
Apparently, if done
correctly the pressure of the Champagne always insures that no glass falls back
into the bottle. Just as the bottle cracked and the cork flew into the snow,
someone brought a
thin
crust pizza in covered with thin slices of black truffle. I dared not think
of how much this might cost if one were to order it for lunch. Nevertheless,
the addictive aroma of the earthy truffle seduced us into partaking in a few
slices, along with the newly opened silky smooth champagne. |
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| With the magnificent Engadine valley directly below
the precipitous yacht, Reto beckoned us to return to the restaurant so that we
could begin our special meal of locally produced fare. After 10 years at the
top of Corviglia, Reto and his wife Barbara have built up quite a gourmet
reputation for doing things to perfection in their flagship restaurant La
Marmite. On our way in we passed an eye catching arrangement of superb looking
pastries and confections that just begged to be tasted. |
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| American Dream Cuisine™ |
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La
Marmite
Corviglia, St. Moritz receives |
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Society - Extraordinary |
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6
Stars & 5 Stripes for
Extraordinaire - Society Cuisine &
Service |
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The
Ultimate Award:
Seven Stars and
Stripes™ |
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| The ambiance of the whole restaurant is one of
eclectic originality with many locally made paintings, sculptures and other art
objects spread all over. We were shown to our table located directly by a
beautifully bright window with a view of the Yacht and valley below. Our hosts
proposed a toast to our new friendship and ushered out an assortment of rather
large thin bottles of Gerhard Hammerle Himbeer Edelbrand specialty raspberry
schnapps from the region. We were soon drinking to our health as if joined at
the hip with our new found friends of this fabulous 'mountain kingdom'!
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Lunch arrived at the
precise moment that the raspberry 'schnapps' began to reach its cerebral
destination. For Phyllis it was a Corviglia bestseller the 'Carrousel'
which consisted of a free-form arrangement of local foie gras and duck liver
pate, smoked salmon and gravlaks (marinated salmon) with dill sauce. The foie
gras was silky smooth and rich in flavor, truly a pure luxury that improves
like fine wine.
For me it was tuna sashimi cloaked in black
truffles and extra virgin olive oil and salmon caviar. Graceful slices of tuna
belly gently placed beneath an abundant amount of pungent black truffles soaked
in olive oil thereby imparting superb character to this centuries old delicacy.
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A quick glance up produced a vision of Chef/Owner Reto
gleefully shaving black truffles at another table as if he were leaving
breadcrumbs on a forest path to find his way home. On came the next course with
Phyllis receiving Carpaccio of locally produced Bresaola with Grana Cheese
and Arugula. Bresaola is typically air cured in a special environment to
achieve its moist and delicate texture with a musty bouquet and when combined
with the delightfully sharp, gold grainy Grana cheese it calls to mind a slight
grassiness from the meadows of the Upper Endgadine valley.
With every
bite, we were convinced that there was an unmistakable upward movement toward
perfection that corresponded to the lofty elevation of the peaks around us.
Finally, our hosts returned to the table with a specially prepared dessert of
pine tree ice cream with caramelized walnuts and red currant compote. If
you have to ask me if I have ever had such a distinctive treat the answer is
without a doubt, NO. The use of locally harvested pine nuts in the ice cream
imparts a subtle resin-like flavor that works well when contrasted with the
burnt sweetness of the walnuts and the tartness of the red currants.
After several delightful espressos and another round of raspberry schnapps it
was time to venture back to the Carlton Hotel to prepare ourselves for an
escorted personalized tour of the fabled premises. |
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Personalized
PICTURE
- TOUR (CLICK HERRE) of the Carlton Hotel as promised, the GM met us for
afternoon tea, which is served daily and offers an international assortment of
the finest teas and house-made pastries from Chef Molitor’s kitchen. In a
comfortable relaxed setting, the GM began by giving us all the basic
information and history of how this elegant luxurious establishment became what
it is today. The most obvious element associated with its success has to be the
Carlton’s amazing location perched high above a picturesque lake
surrounded by forested snow capped mountains. Next is its unique character,
which is reflected by the meticulous attention to detail and refined touches
adding to the air of privileged ambiance that is enhanced by the stunning
views. |
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| Of course, all this would be meaningless without the
total commitment of the well trained team members to the satisfaction of every
guest’s special needs, under the patronage and leadership of the polished
management. Our gracious host now took us for a brief tour of the premises to
expand our view of how it all comes together in a recipe for success:
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Dinning and
Lounging:
- The Romanoff
Restaurant - Elegant dinner (jackets and ties required) and
breakfast
- The Tschine
Restaurant - A la carte relaxed dinner
- The Empire Ballroom
- Conferences and special events
- The Sun Terrace -
Food and drink service in a protected enclosure overlooking the
lake
- The Hotel Bar and
Lounge - Specialty drinks in an intimate setting with piano music
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rooms
are lovingly decorated and include a comfortable sitting area, satellite TV,
mini-bar, safe and writing desk. Bathrooms are recently renovated in white
marble. Rooms of unique character include modern, traditional and romantic
style and all suites have 2 or 3 bathrooms and balcony. |
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The Carlton prides
itself on being a full-service resort, so that all your needs can be met within
the fabled premises. Some of the other amenities offered include:
- Business Services
Center
- Courtesy Shuttle to
Ski Lifts
- Tour
Desk
- Children’s
Program
- Currency
Exchange
- Turndown
Service
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Beauty and Wellness: A panorama
swimming
pool with Finnish and Bio Sauna, steam bath and fitness center are
available throughout the day without appointment. Beauty Salon and Hairstylist
are available by appointment only. The St Moritz Spa nearby is recommended for
its famous mineral springs and cures (since 1537).
We were advised by
the concierge and GM at the Carlton that a comprehensive
VIP-TOUR
of the downtown section of
St
Moritz and perhaps further on to some neighboring towns were a ‘must
do’ on the ‘Things To See List’. So, with detailed map in hand
supplied by the Carlton, we ventured forth for an unescorted but well mapped
out walk-about through this historic place.
As we began walking down
some of the picturesque paths toward the village, we wondered how this
incredible climate of warmth and sunshine fit so neatly into the realm of a
bona fide winter paradise. We were told that it was early 1864 when a local
hotelier issued a challenge to several of his British summer guests.
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The common sense of the
day considered staying in St Moritz for the winter basically suicidal. The
challenge was to stay for the first winter and it was rewarded with sunshine
and warmth that extended their contentment all the way to Easter!
Our
experience corresponded quite similarly and the closer we got to the village we
started to peal back the layers of clothes in an effort to cool off. Blinding
visions of the frozen lake persistently peeked through the trees lining the
streets as we went. We passed an odd looking tower that seemed to beg to be
straightened up. Just underneath was a sculpture dedicated to a competitor on
the famed ‘Cresta
Run’, a world-class bobsled course. |
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| We remarked to each other how charming the town still
seemed even after hosting two Olympic Winter Games (1928 & 1948), four
alpine skiing World Championships, numerous bobsled championships and many ski
and windsurfing marathons. After all,
St
Moritz is the center for sports and fashion and has even registered its
trademark name of “St Moritz, Top of the World” in over 50 countries
for up to 15 categories of merchandise. Bally, Cartier, Rena Lange,
Ferrè, Prada, Gucci, Donna Karan, Calvin Klein, Versace, DKNY, Ralph
Lauren, Giorgio Armani, Bulgari and Louis Vuitton have a prominent visual
presence in the center of town further highlighting St Moritz’s connection
with fashion. |
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In spite of all the
luxury and style recognition that exists here, we both agreed that the
underlying beauty and charm radiating outward was imbedded in the locals and
their way of life.
It is not uncommon to see many horse drawn vehicles
being used for various chores. The houses are proudly festooned with ornamental
carvings and paintings. Statues of wood, bronze or stone often adorn sidewalks
and fountains.
There is a notable quietness and calm that exudes
throughout the day although there is quite an energetic nightlife if one is
inclined. |
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For those seeking rejuvenation and restoration,
we strode into a part of town known as St Moritz Bad that has been in use as a
cure center ever since the discovery by the Celts and Romans. It involves
bathing in an environment of bubbling mineral springs and alpine mud thereby
harnessing the healing forces of nature. It is reassuring to know that evenings
can be spent nursing the many aches and pains brought on by an overactive
vacation mode.
On our way back to the Carlton we stopped at the
visitors bureau located in the center of
St
Moritz to buy some old posters of the area and were told of a fun way to
end our fabulous stay before leaving for Vaduz on the next leg of our journey.
The bureau gave us a map of the Upper Engadine Valley and laid out a tour to
the ancient city of Zuoz. Frozen in time, it is possible to imagine how life
must have been years ago with traditional Engadine Valley houses that still
have their haylofts and are elegantly decorated with floral boxes along with
intricately colored murals. With so much to do before the next segment of out
trip, we decided to head back to the Carlton and say our farewells to our
wonderfully competent team of new found friends. |
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| Cumià, Pasch! (Goodbye, Peace in Romansch) |
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by Phyllis & John Lomitola
Editor-in-Chief: Ingrid
Lemme |
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| © 2002 ~ Seven Stars and Stripes, Inc. |
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