Hotel Albris stories

For guests and friends of the Hotel Albris

Editorial and texts: Franco Furger

Hotel Albris restaurant

The new restaurant Kochendörfer

“Larch wood has a beautiful reddish color” The new Kochendörfer restaurant stands out with its spacious seating niches and lots of wood. Guido Manzoni, project manager at Rominger carpentry, explains, ...
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Fresh bread straight from the wood oven

Recently we have been baking bread in a real wood-burning oven.. This is not in the bakery, but one floor higher – in the completely rebuilt restaurant. Most of the time it is ...
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200 cakes in two hours

There is a lot of confectionery art in an Engadine cake. What is crucial is the correct composition of shortcrust pastry bases and butter-Malmond-Vanilla cream. Today is Engadine cakes-Tag. In the background is a monotone ...
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Looking for the perfect bread

In search of the perfect bread The best bread contains sourdough instead of yeast, says Claudio Kochendörfer. To find the perfect taste, he has ...
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The art of good service

The art of good service Martina and Umberto will soon know the Hotel Albris better than their home. Because the two Chef de Service have been working since ...
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The seductive scent of fresh bread

Our house never sleeps. At night the bakery is busy so that the hotel guests can bite into fresh rolls the next morning. Most of the bread ends up ...
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Two new garden rooms

The spacious rooms lead directly into the hotel garden and have their own whirlpool – ideal for families. The Hotel Albris has expanded and can ...
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There are no coincidences

The Hotel Albris supports a charitable project in Nepal. Our regular guest Hannes Bissig was significantly involved in the new building of the school. On April 25. 25. ... was shocked
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Hotel Albris, how the ibex got his cake

How the Ibex got his cake

It was practically extinct until the first successful reintroduction was achieved in Pontresina. Reason enough for the Kochendörfer confectionery to make a fine cake for the ibex ...
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