Hotel Bella Vista celebrates its 60th anniversary [INTERVIEW]

The Hotel Bella Vista Zermatt is a charming family-run hotel on the outskirts of Zermatt with a breathtaking view of the Matterhorn. This year the hotel celebrates its sixtieth anniversary. And on this occasion we have asked Fabienne Anthamatten, owner and managing director, how the family has managed to always adapt the hotel to the demands of the times, what hospitality means to her and why she will continue to focus on sustainability in the future.

Interview with Hotel Manager Fabienne Anthamatten

GP: Fabienne, 60 years ago the Hotel Bella Vista Zermatt was founded by your grandparents. How did everything start?

FA: The Bella Vista was a project of the heart and soul for the family ever since they first broke ground on the site. In the early 1960s, my grandfather Theodor Perren picked up a shovel and dug the foundations for the hotel. Then, in 1962, the first guests stayed in the Garni, which had 24 rooms at the time. My grandfather was still active as a passionate mountain guide and farmer during that time and was happy to pass on his knowledge of nature and his black-nosed sheep. Meanwhile, my grandmother, Margrit, looked after the guests and their three children and spoiled everyone with her fine apple pie. My mother Bernadette, the youngest of the three siblings, then took over the Bella Vista together with her husband Franz in 1978.

GP: Is your father Franz also a Zermatt native?

FA: No, he is originally from southern Germany and came to Zermatt through his profession as a baker. And luckily, he brought many new ideas and recipes with him to the hotel business, some of which are still being used in our bakery. It was also my parents who, back in the early eighties, offered a breakfast buffet which was unusual for the time, with lots of homemade food, fresh juice and loose-leaf teas.

GP: That means that Bella Vista has evolved not only with the times, but rather, has always been a small step ahead of them. Does that also apply to the present? Does the hotel’s range of services fit the current needs of the guests?

FA: Yes, I am convinced of that. The Bella Vista is a small but very special hotel that offers the ideal holiday home to all those who would like to keep all their options open, but still prefer a family setting to a large hotel. The warm atmosphere of “togetherness” strikes a chord with the guests, many of whom are looking for a break from the anonymous rush of their everyday life.

GP: What makes a holiday at Bella Vista so special?

FA: With us, guests have countless opportunities to get active in the surrounding mountain world. But our Alpine Spa Bella Vita also offers all the essentials to relax in peace and allow yourself be pampered. We are happy to assist our guests with all our experience and recommendations and enjoy the friendly exchange we have with them very much.

GP: Speaking of indulging – is it possible that the breakfast buffet is another reason why so many visitors become repeat guests?

FA: Definitely ;-). Homemade food is our passion. And breakfast is indeed a real highlight for many guests. For us, culinary delights are a great way to communicate the traditions and specialities of the region. This also applies to the other specialities such as the traditional Valais plate or my mother’s homemade soup. Once a week we offer our popular cheese evening with raclette and fondue. Of course, with the matching Valais wine.

GP: 60 years is a good reason to toast together. How will you celebrate the anniversary?

FA: We have created a small booklet that tells our story and shows what we now have to offer. We also gave ourselves a new logo. Our guests who stay more than five nights will receive a white wine from the valley with our own label in the anniversary year. And who knows, maybe there will be a special offer for the summer. It’s worth checking our website from time to time!

GP: The Hotel Bella Vista not only represents family-like and an upscale feel-good atmosphere, but the environment and sustainability are also very important to you. How does that show to the guests?

FA: We only use hydroelectric power for our hotel operations and, with a few exceptions, we only use regional products from our neighbours. The breakfast eggs, however, come from our own chickens. We also avoid unnecessary packaging and plastic bottles wherever possible. This, as well as the use of organic detergents and cleaning agents or the economical use of resources, has become second nature to the whole team.

GP: You have been Green Pearls® members since last year. Why did you take this step?

FA: Our guests appreciate our efforts to be environmentally friendly, the respectful interaction in the hotel and our regional ties. Beyond personal recommendations and other marketing channels, the Green Pearls® platform is a very good way to communicate our sustainable commitment even to an even wider audience. Furthermore, green tourism receives even greater attention than ever before with every publication, which is particularly close to my heart. I am also committed to this in my work on the board of the Zermatt Hoteliers Association.

GP: What do we see when we look through your eyes into the future of Hotel Bella Vista?

FA: We see great potential in the expansion of the spa area. The demand for private spa facilities has increased significantly with the new pressure of the pandemic. The rooms are constantly being renovated and adapted to meet our guests needs. We will also continue to offer yoga retreats. My sister Stefanie is a trained and passionate yoga teacher. Of course, we also want to implement more sustainability ideas and continue to develop and improve ourselves. And all this with the aim of making our guests feel at home during their holidays with us.

GP: Thank you very much for the interview, Fabienne. We congratulate you with all our hearts on your anniversary and wish you, your family and the Hotel Bella Vista Zermatt all the best for the next 60 years!

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