Hotel AMBiANCE: Third Generation Focuses on Activity and Regeneration

The new concept focuses on combining physical activity and relaxation. Various fitness equipment and relaxation stations in and around the hotel are planned to give guests the opportunity to combine exercise with targeted recovery.

“We want to create a place where movement and relaxation go hand in hand. Our guests should be able to challenge themselves physically while also having the space and opportunities to consciously recover,” says Alain Köslich.

The development will take place in stages. More extensive structural modifications are planned for a second phase, once the concept has been finalised and the financing secured. A connection with nature, quality, well-being and shared experiences form the basis of the hotel's new direction.

Culinary Events Bringing Guests and Locals Together

The gastronomic offering is also being further developed. Stephanie and Alain Köslich are planning selected culinary events aimed not only at hotel guests and the hotel's wider circle, but explicitly also at the local population of Zermatt.

“We want our culinary events to bring people together around one table. It is important to us that people from Zermatt also feel welcome and increasingly see AMBiANCE as a meeting place,” says Stephanie Köslich.

The traditional Schnitzel Party will return on 8 December 2026. Following its last edition in 2019, the event revives a long-standing hotel tradition after a seven-year break.

From 28 December 2026 to 9 January 2027, a fine-dining pop-up restaurant will follow in collaboration with Restaurant Atelier Greng in Greng, which has been awarded 14 GaultMillau points. Head chef Michel Hojac will work alongside Alain Köslich in the kitchen. Sommelier Valérie Bieri will oversee the service together with Stephanie Köslich. The joint offering combines fine dining with the hotel's chalet atmosphere.

Breakfast Featuring Homegrown Produce and Regional Products

The hotel's new direction is also reflected in its breakfast offering. The buffet places greater emphasis on protein-rich dishes, fresh ingredients and traditionally crafted products.

This includes produce harvested in the hotel's own garden. Courgettes, for example, are gently cooked in the oven, marinated and vacuum-sealed for the winter months. Served as homemade antipasti, they complement the breakfast buffet. The selection also includes homemade jams and products from local partners such as Bäckerei Fuchs and Matterhorn Käserei.

In this way, the hotel team draws on traditional Valais food-preservation practices while combining regional products with its new concept centred on activity and well-being.