Hotel Balm
Mountains, lake, trees, the singing birds (with falcons among them), and a peaceful fresh air summarise the Hotel Balm's surrounding in Meggen, Switzerland.
Beat Stofer was expected to overtake his parents' family business when he turned 30. However, at the age of 22, after his father became unexpectedly ill, he flew back to Switzerland from Hawaii (where he was living and working at the time). Beat supported his mother in running the Hotel while studying hospitality in Lucerne. That's where he met Sandra, who joined him in the journey of taking over the Hotel once concluding the course in 2003.
The story of the land where the Hotel lays trails back to the eighteen-hundreds, where Napoleon's troops camped. A few (many) years later, in 1863, the house was constructed, and in 1864 it became a restaurant (more specifically, a wine and beer restaurant). In 1908, the Felber Family expanded the establishment to a Hotel under its current name - Hotel Balm (Balm meaning "on a stony surface"). Since 1969 the business has been owned by the Stofer family.
The Hotel currently comprises:
18 rooms, from which nine have been recently renovated, with a modern design by Martin Garn
Two restaurants (with adjacent terraces)- the Bistro, a more casual dining, and the La Pistache - a gourmet, high-end offer, rated with 16 Gault Millau points
a relaxing pool area, where the pool is heated through solar panels, and with enough space to unwind, with a stunning view of the mountains
A rich wine cellar, with approximately 500 sorts of European names in the collection, with the price ranging between CHF 46 up to CHF 6'500 (a French 2009 Burgund white wine) per bottle - a little bit for every taste, and a vinotheque space, with access to the front garden for events, and maybe some wine tastings?
The region is stunning. Within a 10 minute walk, you'll arrive at the lake, where you can go for a swim. The access to the lake is somewhat limited to the public since the majority of the coast has private access through the neighbourhood's encompassing villas. Nevertheless, little "beaches" are within walking distance, connected by lovely paths. One can also go to the Meggenhorn for a nice view. Unfortunately, the castle that resides there is temporarily closed due to renovation, but it should reopen on October 1st. The coffee shop at the Meggenhorn operates normally, though and has a beautiful view of a winery, the lake and the imposing Pilatus.
Lucerne is less than 15 minutes away from the Hotel, with the Bus stop practically at the Hotel's entrance. Therefore, also a great location to make city trips to one of the, in my opinion, prettiest cities in Switzerland.
At the restaurants, both at the La Pistache and the Bistro, delicious, beautifully prepared dishes are guaranteed. The menu is constantly changing, so even if you've been once, you might want to come again 😉 Beat himself is the Chef and in charge of the kitchen crew. Sandra coordinates the service team. True teamwork.
In the kitchen, each individual is responsible for their station - starters, protein-related ingredients, side dishes, patisserie…and the one who assembles it all. The timing must be perfect. The commando comes from the service, which table is getting what when. The message enters the kitchen, and the clock starts ticking.
Like a coach in a football game, the instructions are spoken aloud, and each one, waiting in their positions /station, puts their hands to work. The instructions must be exact - if a visitor wants adaptions to the dish or cannot tolerate particular ingredients, the team must make the necessary adaptations.
Comparable to a lean manufacturing process, an optimal organisation is needed to maximise speed and optimise the process. The dish must arrive at the guest on time, with all correct ingredients, in complete harmony, following the recipes of the Chef.
Before your order arrives, amuse-bouche is served to open the appetite - three bite-size portions to give you a first taste of what is still to come.
Fun fact: the bread served before the meal at La Pistache stems from one of the most famous bakers in Lucerne, the Eigenbrötler. On Tuesdays and Saturdays, he sells his bread at the Lucerne's farmers market. It is said to be the most popular stand on the street. Locals will queue and be willing to wait as much as needed to get a piece of heaven (I went to check it out but arrived half an hour before the market closed, and by the time I arrived at his stand, Amrein's products were all gone, with only a few single leftovers). Regarding the bread itself, though, I can testify: it is delicious, and I promise you, you won't want to miss it.
After this extensive writing, there is one conclusion: if you're looking for a place to unwind, dine & wine well, you'll be in the right place at the Hotel Balm.
