Engelberg Magazin Nr. 25

Trübsee A lpine Lodge Tel. +41 (0)41 639 5092 www.hoteltruebsee.ch

Wer's gesellig mag, kann in der Bar gemütlich etwas trinken. The bar is a great place to enjoy a drink in the com- pany of other guests.

Während der Wintersaison findet die «Trübsee Saturday Night» statt, wo auch Nicht-Hotelgäste einen Abend auf 1800 Metern über Meer verbringen können. During the winter season, the hotel hosts “Trübsee Saturday Nights”, when non-guests are also welcome to spend an even- ing 1,800 metres above sea level.

“Trübsee Alpine Lodge is the beating heart of the Titlis,” says Rikard Del Mestre of Titlis Gastron- omie, the company that manages the hotel. Trübsee is a hub for skiers travelling in various directions, and the Alpine Lodge offers them a range of appealing services. The Trübsee is a central hub for people travelling between Engelberg, the Titlis and the Jochstock. If you don’ t want to schlepp your ski equipment all the way up, you can order what you need from the GETMYSKI website and collect it at Trübsee without having to

out the winter season, however, the hotel is also open to non-guests: diners can catch the last cable car down into the valley at 11 p.m. af- ter enjoying delicious pizza, fondue, or raclette. The magical quality of this location is the reason why the hotel was built up here – almost 40 years before the first cableway from Gerschnialp to Trübsee was inaugurated. In the late 19th centur y, young Engelberger Eugen Hess, known as “Sager Geni ”, had to carr y 30-kilo wheels of cheese on his back from Engelberg to Engstlenalp via Trübsee.

wait. And if you’re hungr y or thirsty you also won’ t have to wait long at the newly designed self-ser vice restaurant. Those who have more time can dine in the à la car te restaurant or in

His favourite place to stop for a rest was just above the P faf fenwand. Reclining there, he dreamed of a hotel where he could spend the night with climbers before lead- ing them up the Titlis. Af ter

In the winter season, non- guests can also spend the evening at Trübsee.

Lago Torbido. The Italian restaurant’s wood- fired oven was f lown in from Naples with pizza chef Francesco. The hotel terrace must be the biggest in the Alps, and when relax- ing on it you might forget you actually came up here to ski. Trübsee is also home to the Trübsee Snow Park, with its sit-skis, minibobs and snowtubes, and to the snowXpark, where you can go for a spin on an e-snowmobile. If you’ d like to be among the first on the slopes in the morning you should book one of the 37 comfor table rooms at the Trübsee Alpine Lodge. Also, hotel guests get the mountain to themselves in the evening. Af ter enjoying a four-course dinner, you can head out on snow- shoes for a walk under starr y skies, or visit the hotel ’s own cinema, which shows one chil- dren’s and one adults’ film each day. “The tran- quillity af ter the day time hustle and bustle is over is really quite magical,” enthuses Rikard Del Mestre. “Ever yone goes away, while you get to stay up here.” On Saturday evenings through-

several years as an apprentice and journey- man in Romandy, he returned here to make his vision a reality. He bought the land from the farmers’ cooperative and secured the right to draw water from the Sulzli. All the build- ing materials for the hotel were brought up by oxen hired from the Abbey. When they could go no fur ther on the steep, rocky paths, the oxen were replaced by horses. The stone for the ex ternal walls was taken from a local quarr y. The first guests stayed here in summer 1888. The people of Engelberg were accus- tomed to Sager Geni realising crazy ideas, but when he had a phone line installed from his Engelberg guesthouse Pension Hess up to the Trübsee hotel, the whole vil- lage was agog. And Sager Geni ’s pioneering spirit can still be felt at the Trübsee, includ- ing where telephony is concerned: from this winter, guests will have free access to power banks to charge their phone batter- ies, which drain quickly up here in the cold.

24

25

hotellerie | thehotel industry

hotellerie | thehotel industry