- Chinese Food Outside the Takeout Box
- The Un-Restaurant Trend
- How Laurent Tourondel Makes the Sexiest Onion Ever
- Where to Go in Venice for Buttery Polenta and Red Mantis Shrimp
- 7 New Restaurants That Defy Culinary Trends
- Adrian Grenier Stars at the International Gourmet Festival
- St. Louis Food Crawl
- What Makes a Perfect Lobster Roll?
- Dovetail's Haute Onion
- Most Coveted Dinner Invite in Portland, Maine?
After a week of snowboarding in the Alps, I splurged with a side trip to the Dolder Grand Hotel. This storied property set on a hill just outside the center of Zurich closed in 2004 to undergo a massive renovation and reinvention by star British architect Norman Foster. Now a sleek, futuristic new modern wing wraps around the spired, chateau-like 19th-century building. The result should be the blueprint for all projects melding old and new.
My favorite new addition is the 40,000-plus-square-foot spa within the modern wing. Here, the most outrageous highlights:
* The two enormous spa suites with mother-of-pearl walls, fireplaces and even mud baths.
* Sunaburos, Japanese-inspired “pebble loungers”: basically deep, egg-shaped tubs filled with smooth, warm pebbles that release muscle tension.
* The ”snow paradise” chamber, a superchilly room with a snow-covered floor and ice formations.
* An indoor, infinity-edge swimming pool with floor-to-ceiling windows overlooking the mountains. The outdoor hot tubs (for those brave enough to run out into the cold, or in my case, a mini-blizzard) have the same killer views.
* The spa café, tucked into a white room with oversize flowers painted on the walls, is probably fabulous, but I held out for dinner at the Dolder’s excellent, Michelin-star restaurant. The meal probably canceled out my day of detoxing, but it was well worth it.