While many Swiss hoteliers are proud to claim a second generation of family ownership, this hidden treasure claims 500 years under the Pazeller family care. Now a Relais & Châteaux treasure, it started as a farm, then supplied provisions to builders of Tarasp Castle, which looms above. The family has preserved the bulging, sgraffitied stucco exterior, and behind the magnificently carved arvenholz wood door, extraordinary effort has been made to match and modernize. Each room varies a bit from the others: a canopy bed here, an antique trunk there. Rudolf Pazeller himself is the chef and offers a small but sophisticated menu; his fish dishes, such as the "Marriage of perch and char in white tomato sauce on southern vegetables and gnocchi," are outstanding.
Visit the Travel Talk forums for help on planning your trip