The traditional four-star superior Hotel Saratz in Pontresina, idyllically situated in the Engadine mountain landscape, stands for a modern attitude to life, as well as grandeur and elegance. Characterized by the charm of the turn of the second last century, the atmospheric hotel never seems impersonal but is on the contrary extremely informal and charming. Moreover, with its mix of old and new combined with nature and architecture, it exudes above all else a unique atmosphere.
The 63 modern rooms in the “Ela Tuff” building - constructed in 1996, are colourful and genourously appointed with a clear design. In the almost 140-year-old main building “Chesa Nouva”, there are a further 30 junior suites, along with family and comfort rooms, which were completely renovated in 2007 lending them appeal through their charm and a touch of art nouveau. Apart from its own indoor swimming pool, a sauna, a steam bath and a vast rest hall, the wellness area at the Saratz boasts an Oriental “Sarazenen Spa”: a new take on the traditional hamam - the perfect combination of socialising with well-being, restorative and health benefits. Foodies are indulged in three restaurants at Hotel Saratz. Whether it be in the antique setting of the art nouveau dining hall, the rustic vaulted cellar restaurant “La Cuort” or in the lively fashionable restaurant “Pitschna Scena”, culinary diversity is guaranteed to be on the menu.
Executive Chef Giovanni Caruso
Since the winter of 2018, Giovanni Caruso has had the responsibility of being Head Chef at the four-star superior Hotel Saratz in Pontresina. His German-Italian roots influence his cuisine that he likes to call “crossover”. Giovanni Caruso combines classic elements with the Mediterranean style of cookery of his homeland. Together with his brigade of 15 chefs, he prefers to use and source produce from local Engadine suppliers.