Nestled high above Arosa for over a century, the Hotel Prätschli is set to expand its offerings with a groundbreaking summer season commencing June 27, 2025. Known for its breathtaking alpine views and serene atmosphere, the hotel has historically catered primarily to winter tourists, but with this new initiative, it aims to attract guests year-round. In an exclusive interview, Hotel Director André Salamin shared insights about the upcoming summer launch and the extensive reforms he’s spearheading at the distinguished establishment.
The picturesque surroundings of Arosa provide a unique backdrop for leisure and outdoor pursuits, and Salamin emphasized the hotel’s commitment to enriching guest experiences in both summer and winter. “The aim is to continue the success story of our property into the warmer months and to evolve further for our guests and staff,” he articulated, hinting at an ambitious future for the hotel that stretches beyond its storied past.
Visitors to the hotel will soon enjoy a multitude of culinary delights starting with a generous breakfast buffet, followed by lunch on the sun-drenched terrace, and culminating in elegant dinners at the main hotel restaurant as well as the specialty venue, Prätschli-Stall. The diversity in dining experiences is a key aspect that Salamin believes sets the hotel apart. With six distinct dining venues, including the exclusive winter fine-dining restaurant, “ARTIS by Tristan Brandt,” each meal reflects an emphasis on local ingredients and culinary creativity.
Accommodations at the Hotel Prätschli will also be a focal point during the summer season, where guests can opt for packages that include multiple nights and a range of amenities. Offered deals like “4 for 3” or “7 for 5” are designed to attract a wider audience through competitive pricing, promising a rich Aroser breakfast, a four-course dinner, and complimentary access to a wealth of choices, including Arosa’s famed cable cars and various outdoor activities. These initiatives ally with Salamin’s vision of creating attractive packages to entice longer stays.
The hotel’s wellness facilities also play a significant role in enhancing guest experience. The spa boasts features such as saunas, a steam room, and a relaxation pool, providing a tranquil escape after a day of outdoor activities or sightseeing. This aspect emphasizes the importance of wellness tourism, which is becoming increasingly prevalent in today’s health-conscious society. It will likely appeal not just to individual travelers but also to families and couples seeking rejuvenation in nature.
For families, the hotel presents a spacious 140-square-meter children’s area, featuring games, table tennis, and a dedicated section for toddlers. In addition, families benefit from free ski lessons for children under 17 during stays of three nights or longer, facilitating an engaging experience for guests of all ages.
Contributing to this multifaceted approach to hospitality is the “Überflieger,” a versatile lounge tailored for various activities—from yoga sessions to professional seminars. Salamin envisions this space as a multi-purpose venue that caters to both relaxation and productivity, an appeal that may attract corporate retreats and wellness-oriented gatherings to the mountainous locale.
In terms of challenges faced by the hospitality industry, Salamin’s anecdotes from his career reflect both the humor and unpredictability of managing a hotel. A noteworthy experience involved renovations at a hotel in Beijing, where the clamor of overnight construction deviated from expected norms, highlighting the complexities inherent in large-scale hotel management. Such tales resonate beyond simple workplace stories, depicting the intricate dance of maintaining guest satisfaction amid operational challenges.
Salamin, a fifth-generation hotelier, discussed his passion for the industry, confiding that his upbringing, coupled with a love for hospitality, naturally led him to take on leadership roles. His previous experience as general manager at the five-star Arosa Kulm solidified his reputation as a gracious host. The renovation and modernization of Hotel Prätschli since his appointment in August 2022 serve as testament to his commitment to preserving the hotel’s legacy while adapting to contemporary trends.
Looking ahead, Salamin’s vision encompasses not merely seasonal diversification but also an evolving approach to gastronomy within the hotel. The collaboration with renowned Chef Tristan Brandt marks a significant enhancement to their culinary offerings, reflecting an increasing focus on creative, high-quality cuisine that values regional ingredients.
With its focus on balancing rich tradition with a forward-looking perspective, the Hotel Prätschli positions itself as a pivotal player in both the local hospitality landscape and the broader trends of tourism. As it prepares for its much-anticipated summer season debut, the hotel stands ready to welcome guests seeking both relaxation and adventure against the majestic backdrop of the Alps.
As the industry navigates post-pandemic transformations, the strategies employed by establishments like Hotel Prätschli will likely influence the design of future hospitality practices, potentially setting new benchmarks for guest enjoyment, comfort, and satisfaction. With Salamin at the helm, the historic hotel seeks to blend the allure of the mountains with the luxuries of modern service, thereby inviting travelers to experience a truly idyllic alpine getaway.