The Hotel Meierhof, originally named “the Villa Müller” (after its carpenter Christian Müller) was born in a very special context as it takes root in the 1890s. While Davos was nicknamed the “European capital of tuberculosis”, the Meierhof was a convalescent center for patients who had overcome the disease. They came to the station in search of fresh Swiss mountain air, altitude, sunshine and healing.
After undergoing numerous transformations, improvements and expansions, the Hotel Meierhof today embodies the excellence of Swiss hospitality and the know-how of a 4-star hotel. Its location on the Promenade 135 in the center of Davos Dorf makes it a first-class vacation destination for guests who enjoy water sports. Just a stone’s throw away from Davos Parsenn’s largest and highest funicular, the hotel offers an ideal location, allowing guests to reach the most important ski area in the region in no time at all.
In the summer, the large windows of the Graubünden-style house open out onto a lush garden with a flowery terrace, where guests can enjoy an intimate atmosphere or extend the evening at the hotel’s outdoor bar. The building has retained its authentic spirit and charm of yesteryear with a decoration combining wrought iron and woodwork, plunging visitors back into another era. Its spacious and luminous rooms will bring you all the comfort of a 4-star hotel in a cosy chalet atmosphere, while the wellness area will allow you to relax thanks to its sauna, hammam and heated swimming pool.
At the Le Jarno restaurant, guests can enjoy sumptuous meals in an elegant and alpine atmosphere created by the fragrant pine wood. Its chef, Simone Lipani, offers an exclusive, creative and original cuisine that aims to rediscover ancient and traditional flavors, reinterpreted with modernity. The young chef has built this philosophy through his professional experience working alongside the greatest names in Swiss gastronomy: “Always honor the art of cooking and the culture of the table with respect for the raw materials”.
To be savored: the new menu, composed of excellent local specialties as well as Italian products, exclusive to the restaurant. Dishes not to be missed? The Belper Knolle (Belp’s ball) cheese with wild fennel emulsion, the tenderness of lamb’s mouse caramelized with homemade pine honey and served with a mousseline of potatoes and chanterelles, or the Mediterranean-style St. Peter’s Day garnished with pan-fried dandelion leaves, capers and taggiasca olives. Who wouldn’t be tempted?
The current managers, Virginia and Vittorio Rozzato, will be delighted to welcome you in the best possible way in this warm and authentic home.
