The Gault Millau Hotel of the Year award has gone to Bruno H. Schöpfer, managing director of the operating company Bürgenstock Selection, and Robert P. Herr, general managers of the Bürgenstock Resort at Lake Lucerne, for the hotel’s international class, charisma and highly authentic restaurants. The resort has four restaurants, which are now included in the Gault Millau guide with a total of 58 points.
Bertrand Charles, chef at Ritz Coffier, received 16 points. The restaurant Spices Kitchen & Terrace with head chef Chatsorn Pratoomma received 15 points, while the restaurants Oak Grill & Pool Patio and Sharq Oriental with chefs Andreas Hasenloh and Firas El-Borji received 14 and 13 points respectively. A total of 95 chefs work in the restaurants, recruited from all over the world via mobile telephone and social media by culinary director Mike Wehrle.
In addition to the top cuisine, the hotel’s Infinity Edge pool also received high praise. The rooms, whose bathtubs offer guests a lakeside view, were also highlighted by the gastronomic guide.
Gault Millau Switzerland selects the Hotel of the Year on an annual basis. One of the prerequisites is a first-class cuisine. The main sponsor of the award is watchmaker Carl F. Bucherer.
