Hotel Bella Vista 

Lived sustainability

The small, fine, third-generation family-run Hotel Bellavista in Zermatt impresses with its breathtaking view of the Matterhorn and its owner Fabienne Anthamatten. For the mother of two, environmentally friendly, socially responsible entrepreneurship is a matter of honor. “Just as I have long tried to live sustainably in my private life, I am increasingly incorporating this attitude into the hotel. And that always leads to changes and adjustments in hotel operations,” says Anthamatten. For example, the whirlpool tub in the spa had to make way for a sauna. Using 300 liters of water after each use was considered nonsensical.

In general, the 300 m² spa is only opened on request. There are no more packaged slippers. Guests are asked by e-mail before their stay to bring their own. Anyone who has forgotten them will be lent some, which will be washed when they are returned. The temperature in the rooms never exceeds 20 degrees. If this is too cold for guests, they are provided with stylish woolen blankets.

“The challenge with such measures is to inform our visitors about our intentions, to explain to them that we don't want to save money, but resources,” explains Anthamatten.

Her three-star hotel is known for its lavish breakfast buffet. “We are proud of the fact that we don't use any packaging material. We make our own jam from seasonal, regional fruit and bake our own bread. Cheese and yogurt come from the neighboring cheese dairy, while sausages and meat are sourced from the village butcher. The cappuccino with oat milk is 50 centimes cheaper than the one with cow's milk, and exotic fruits such as pineapple, papaya or mango are not served at all - but not the freshly squeezed orange juice, because for many guests this is simply part of a perfect breakfast.” The peels are then used to make orange syrup, which is served in the wellness area. For Fabienne Anthamatten, one thing is clear: “Without nature, we humans are nothing. Especially here in the mountains, we become aware of this every day. I want to pass this awareness on to my guests,” says Anthamatten.