The Hotel du Pillon is a historic hotel with lots of charm! Perched above the village of Les Diablerets, it has 14 rooms with breathtaking views, some of which look out onto the Diablerets Glacier and enjoy sunshine all year round. Built in 1860, the hotel is situated between Vers L'Eglise and les Diablerets on the old pass road leading up to the Col du Pillon. As the last grand hotel dating from this era, its facade is now a protected historical monument. The hotel was beautifully restored in 2007.
The unique Hotel Restaurant Lej da Staz is right away from it all and quite out of the ordinary too. The smallest hotel in St. Moritz, it is the epitome of a romantic, fashionable hideaway, a place for peace and quiet, free time and doing nothing. Guests are delighted by the ten traditionally decorated rooms full of alpine charm, and the excellent "Cuschina engiadinaisa", which concentrates on regional delicacies. Genuine and personal hospitality is the top priority at the Staz. Personal shuttle service for hotel guests (departures every 30 minutes, in winter also to the Signahlbahn, St. Moritz).
Perfect for every season - located next to the family ski lift and the beautiful cross country ski trail in the winter, and by the hiking trails and bike routes in summer. The hotel is personally managed by the Weger family, and the rooms have all been renovated in recent years. The menu is devoted to regional specialities and the cellar exclusively stocks fine Valais wines.
Kemmeriboden-Bad has been welcoming guests for more than 150 years and hence has a long tradition of hospitality. The hotel was in family hands right from the start. Originally a spa hotel, these days it offers rest and relaxation plus fine dining in a lovingly restored building with every conceivable comfort and a modern infrastructure. In the mean time, it has more than 30 rooms to offer: from doublerooms, to mini-suite, family rooms and multi-bed rooms. Famed throughout the region for its cuisine, the hotel serves creations ranging from the classic to the contemporary made only with fresh produce, most of it sourced locally.