The hotel is the debut property for the cōmodo brand – said to be the first of a series of global design hotels planned. The restaurant, under the direction of Berlin-based chef Max Jensen, offers a farm-to-table approach where sustainability is key. Ingredients are sourced fresh from local farmers and producers.
The modern Alpine resort is executed in a contemporary style that draws inspiration from nature.
“The story of the site itself inspired me the most. The hotel is a former health resort from the Sixties,” says Wisniewski. “Instead of trying to erase its past, we chose to continue telling its story. We saw great opportunity in its bones: a spacious lobby connected with the restaurant, good size rooms, a big outdoor area.”
The colour palette features a series of calming greys, greens and neutral tones to reflect the mountain setting. In communal areas, shades of rich wine and bottle-green offset the original terrazzo floor, while local materials like oak and pine wood are employed tastefully throughout.
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