My stunning Deluxe Suite on the fourth floor of the main house was out of this world. Pure luxury design and comfort in 1184sq ft. of suite space. The capacious lounge area comprised a dining table, club leather armchairs with a selection of beautiful books to enjoy, discreet lighting and a soft wool carpet that caressed my feet every time I walked on it.
Floor-to-ceiling windows opened out onto a long balcony from which I could see the road leading up to the Oberalp Pass. An iPad controls heating, aircon, lighting as well as the curtains and blackout blinds – perfect if you like to control your environment from the comfort of your supersize bed.
This Swedish Hästen bed is worth 60k and completely handmade using ethically sourced sustainable resources and natural materials. Purest flax, wool and cotton, slow-grown Swedish pine and genuine hypoallergenic horsehair. Each room at the Chedi Andermatt has a divine Hästen bed.
The bathroom was a huge womb-like sanctuary with cave-like rough-hewn slate walls and Aqua di Parma amenities. The separate WC, shower and dressing area was larger than my entire London apartment.
With a dinner date at seven, I dragged myself away from the suite luxury of Room 1404 and headed to the restaurants on the ground floor.
The Chedi Andermatt has four open kitchens: The Restaurant, cold kitchen, hot kitchen, Asian kitchen and the patisserie. The Japanese signature Restaurant specialises in sashimi, sushi and tempura, while The Restaurant serves a selection of international cuisine, including vegetarian, Swiss and Asian flavours.
Expertly guided by my charming dining companion Manuel, we enjoyed the fabulous Asian Sharing Menu. With mouth-watering elements of Thai and Indian cuisine, this became a four-hour feast of superb food and great conversation.
We savoured Murgh Tika, Yam Nuea and Vietnamese Summer Rolls, followed by a selection of steamed dim sum with homemade soy and chill sauces. The substantial main courses comprised black pepper beef, Cantonese-style steamed fish and my favourite, the murgh makhini, with vegetable Phad Thai, fried rice and naan.
And, after a long, long pause – dessert. A delicious treat of coconut panna cotta, mango, lychee ginger granita, steamed chocolate boa, raspberries, and black sesame ice cream. All accompanied by a superb wine flight matched by our sommelier Simon. Vinos included a fruity Kung Fu Girl Riesling from Charles Smith, and a fine Torbreck Woodcutter’s Shiraz from the Barossa Valley.
The following day I worked off my excess consumption in The Chedi’s very well equipped fitness centre with new Technogym equipment. The massive 2,400m² wellness and spa area boasts a beautiful 35m-indoor pool heated to a lush 28-degrees and relaxation areas.
The hydrotherapy facilities included a Finnish sauna, steam rooms, hot and cold plunge pools, and even an alpine petal bath. In addition to a wide range of therapeutic treatments, guests can make use of the in-house hair salon.
I loved the 15m outdoor pool – heated to 30 degrees – which was happily empty when I ventured in.
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