The legendary Hotel Saratz in Pontresina is a place of contrasts. In an inspiring ambiance, modern lifestyle encounters fin-de-siècle grandezza and four-star superior quality, all celebrated in a surprisingly casual way. The establishment that is set in a lavish parc, is characterized by the elegance of art nouveau and the outstanding hospitality of the hosts.
In the modern “Ela Tuff” building there are 63 spacious rooms, each with magnificent view, whereas in the 140-year-old “Chesa Nouva” there are 30 charming junior suites, as well as family and comfort rooms. The wellness area entices with its indoor swimming pool, sauna, steam bath, massage and beauty treatments, as well as an oriental “Sarazen bath”, a new take on the traditional hammam. At Hotel Saratz, gourmets are spoilt with the finest delicacies served in two restaurants, namely the classical art nouveau dining hall and the lively, trendy restaurant “Pitschna Scena”. Culinary diversity is simply part of Hotel Saratz.
Executive Chef Kari Walker
"Life only gives you, what you invest into it yourself, and it is important to laugh regularly," - this is Kari Walker's motto. The Welsh-born chef took over the culinary sceptre as executive chef of the two restaurants at the four-star superior Hotel Saratz in Pontresina in 2020. Before that, she had already been delighting guests at the Saratz for two years as sous-chef and chef patissier. Walker's recipe for success is "authentic cooking without extravagance or additives". The sporty nature lover prefers to compose her dishes using everything that grows and lives on her doorstep in the Engadine - in the gardens, forests, mountains, lakes and rivers. Straightforward but masterly, Walker has complete command over a vast contemporary spectrum of food for connoisseurs. She acquired her extensive knowledge and skill during professional stints in renowned, highly acclaimed restaurants in Europe and Asia.