Today was total rest, recharge, and eat. The last few days have worn us out and we just wanted to let the day unfold. Lynn and Dave went back to the glacier garden; we went to explore the “castle on the hill.”
The “castle” is actually Hotel Château Gütsch. The property has a rich history dating back to 1859 when it was commissioned as an inn. A large part of the hotel was completely destroyed in the great fire of 1888. In 1901 the hotel received its present appearance, being modelled after Neuschwanstein in Bavaria. It’s a beautiful location and normally easy to get to by the funicular. Unfortunately, it was out of service for maintenance so we took a bus part way up and then walked the rest of the way. We sat for about an hour on an outside patio just enjoying an Aperol Spritz and some mango concoction while taking in the scenery. The hotel was nice enough to provide their shuttle back down to the base.
From there we headed back to old town and ran into our friend. Lynn explained that when one misreads the size of the beer, one must rise up and finish it. A half liter down the hatch!
We resisted eating a lot today because our final experience together was to be the Kitchen Club at the Hotel Montana. It was to be a surprise 4-course dinner prepared while we sat at a table just to the side of the chefs. We were encouraged to watch, engage, take photos and have a great time. It was a blast to watch the full kitchen activity and to spot our dishes as they were worked into the flow.
I’ve tried to capture the food and the ingredients as best I could below.
This was our last night together and the end of leg 5 of our journey. Tune in tomorrow for the start of leg 6!
Hotel Montana waiting for dinner
Kitchen shots
Amuse Bouche: Veal tartare on brioche
Deconstructed sushi: tuna and salmon, lime dots, baby cucumber ends, sushi rice, raspberries.
Meat for Dave who doesn't eat raw fish.
More kitchen shots
Dry aged chicken, goat cheese ravioli, artichoke, and basil foam
More kitchen shots
Pork 2 ways: smoked (on a small Green Egg smoker) and grilled, pickled cabbage and sweet potato puree.
Pistachio creme over lime gel, tuille, mango ice cream, lime dots, raspberries
Head chef celebrating after a successful dinner service
