There is still no snow to speak of in the Alps, though it might be snowing at higher elevations even as I write this. In the valleys, however, all is wet and gray, including here in rainy St. Moritz, Switzerland. The community has pre-emptively canceled World Cup ski races scheduled for December 9-10, because even if it starts snowing very soon, it is impossible to assure enough cover and prepare the course for World Cup specifications.
I am consoling myself by hunkering down in the warm and welcoming — and very historic — Badrutt’s Palace. The Badrutt family entered in hotel business in 1856 when Johannes Badrutt established the Engadiner Kulm Hotel (still operating as the Kulm Hotel). His son Casper founded the Palace in 1864, and that winter, Johannes lured the first group of winter tourists to St. Moritz, launching winter tourism to the mountains. The present Palace was opened in 1896, and it has been expanded and refined ever since.
I view the Palace as a perfect hotel for myriad reasons: location, views, architecture, furnishings and above all, impeccable service that is correct and formal but not stuffy. Perfection comes at a price, but in this low season, the price is not off the charts. Still, one thing that I especially admire is that Badrutt’s Palace does not nickel-and-dime those guests who are already paying top dollar, as those who will arrive soon for the Christmas-New Year peak season will be.
I am writing this from my laptop plugged into the hotel’s free high-speed Internet connection in each room. I don’t even need and adapter, because in addition to the regulation Swiss outlets, one accepts North American plugs. I am sipping mineral water from the complimentary mini-bar. Beside me, the plasma TV is tuned to CNN, but I could be watching a pay film without having to pay. The hotel’s fleet shuttles guests to the railroad station, the local heliport and even the lifts (or golf course in summer). Many multi-starred hotels do offer such services but with added charges for each one.
Down pillows and comforters, high-thread-count sheets and large, fluffy towels enhance the poshness in each guest room. And the amenities — the soaps, shampoo, conditioner, shower gel and lotion — are custom blended for the Palace and packaged in generous jars, not the smaller ones that hotels normally favor.
Of course, there are the usual facilities that ultra-luxe hotels also offer — spa, pool, multiple restaurants, lounges, lavish buffet breakfast, room service, high-end shops, twice-daily housekeeping — but it is the total package of complimentary and pay services, plus an excellent staff, that sets Badrutt’s Palace above luxury most hotels.
The next time I am in a US hotel or motor inn that makes a big deal of offering free HBO, WiFi or a lousy breakfast served on styrofoam with plastic utensils, I will think back to my stay at Badrutt’s and remember how it is here, in this perfect hotel.