A new funicular for Zermatt

After 32 years the Sunnegga funicular in Zermatt is to undergo a complete refit. By early summer 2013, you will be able to glide up to Sunnegga on new tracks aboard an ultramodern railway. Carrying capacity is to be increased, but there is also a focus on greater comfort for passengers. Entirely new equipment will be installed in the existing tunnel. The necessary structural modifications will be made this summer as well as during the regular autumn break in operations. During an eight-week period in spring 2013, the electromechanical equipment, tracks and rolling stock will be completely replaced. A total investment of about 12 million Swiss francs is planned.

The refurbishment promises a tangible improvement in passenger comfort: the sprung undercarriage and sound-proofed interior will make for a quiet journey. LED lighting will create a pleasant ambience. Passengers will have more room, with the space available for each seat increasing from 0.17 to 0.21m2. The seating capacity of the trains will rise from 170 to 200, which equates to 2570 passengers an hour. To make this possible, the trains will be longer: 30 metres, with three coaches, each of four compartments. The greater length means the floor of the upper compartment will come to a stop level with the station exit. The speed of travel will increase from the present 10m/sec (36km/h) to 12m/sec (43.2km/h). The folding front door will give easier access for goods transport.
The end of the winter season on 22 April 2013 sees the start of eight weeks of intensive work (using a multiple shift system) on all fronts. The aim is to ensure the new funicular is ready for handover and can start operations when the summer season opens on 15 June 2013. Generally speaking, the work will be spread over three seasons, occupying the normal inspection and maintenance periods, in order not to interrupt operations on Sunnegga. Only the spring maintenance period will be extended, by two weeks.

If everything goes according to plan, the opening of the new funicular will take place on Saturday, 15 June 2013! Zermatt Bergbahnen AG is looking forward to the next 30 years and to carrying another 30 million or more passengers on a state-of-the-art funicular.
The Sunnegga area was opened up in 1942 with the installation of a ski and walking lift, which was replaced in 1946 by a chair lift. In the 1970s, with capacity bottlenecks an increasingly frequent problem, it was decided to build a funicular railway. After four years’ construction and a total investment of CHF 26.93 million, it was opened on 28 November 1980. The funicular was recognized far beyond the borders of Switzerland as a genuine innovation in tourist transport systems and soon became a popular attraction. On 3 March 1982, after only 15 months’ operation, the railway was able to celebrate carrying its millionth passenger. By the time of the merger in 2002, the number of passengers had surpassed 17 million. Since then, Zermatt Bergbahnen AG has carried a further 14,129,218 passengers on the Sunnegga funicular, so there is no doubt that it has earned an overhaul! Starting in the winter of 1985/86, the Swiss Federal Office of Transport allowed driverless operation at a reduced speed (5m/sec) and from May 1996 onwards, at the full speed of 10m/sec.

Saas-Fee Named Best Swiss Ski Resort

by Raúl Revuelta

Yesterday the results of a questionnaire for "Best ski resort" with over 40‘000 guests were presented. Saas-Fee / Saastal was voted best Swiss ski Resort. Internationally it was even voted to second rank out of 55 top ski destinations in Austria, Germany, Italy, France and Switzerland. In terms of snow reliability, slope preparation and cosiness, Saas-Fee / Saastal hit top status. Together with Aletsch Arena and Zermatt, 3 of the first 5 ranks are taken by valaisian destinations.

Right on time for the start of the winter season 2012/13, Saas-Fee / Saastal is climbing to the top with the best ski resorts of the Alps. The independent guest satisfaction study "Best Ski Resort" is counted as one of the biggest and most significant studies in the alpine area and has questioned more than 41’000 winter sport guests. The guests appreciated the high snow reliability, great slope preparation and the cosy feeling of Saas-Fee / Saastal. The top placement in these three categories led to the gold medal in Switzerland. Internationally, the winter sports guests voted Saas-Fee / Saastal onto second place out of 55 ski resorts in the European alps.

Snow is guaranteed
"About 70% of all ski slopes in Saas-Fee are guaranteed for snow", says Rainer Flaig, CEO of the Saas-Fee cableways. The top rank in snow security is due to the unique glacier area and the unmatched height of the area, which is offering fun in the snow up to a height of 3’600 meters altitude. Above this, Saas-Fee cableways invested strongly into the artificial snow production over the last years.

Slopes are fulfilling highest demands
Also in the area of slope preparation, Saas-Fee / Saastal is in first place across Europe. "The Saas-Fee cableways has strongly invested in the infrastructure for preparing the slopes. This top rank was achieved with the help of our highly qualified and experienced teams who secure the quality of the slopes. That even in summer the slopes are living up to the highest expectations are demonstrated through the numerous national and youngster teams, which train in Saas-Fee for competitions regularly since many years", said Flaig.

Authenticity essential
The car free vacation resort in the southern canton Valais convinces also in the category cosiness (1st place) and ambience (2nd place). Pascal Schaer, Director Tourism, is convinced: "The top ranks achieved in these two categories clearly shows that authentic and decelerated vacation resorts are en vogue. Further are the historic and landmarked `Stadel’ made out of sun blackened larch wood, the narrow alleys and stone covered roofs are unique for the guests experience. Here it shows that product quality and authenticity are looked for by guests".

Saas-Fee / Saastal even more attractive in winter 2012/2013
In the coming winter season, Saas-Fee / Saastal is raising the attractiveness even further. Already for the coming weekend on November 10th /11th 2012 the slopes and facilities are going back in service up to Morenia (2’500 meters altitude). Additionally the Saas-Fee cableways is the only Swiss mountain cable car and railway company which lowers their prices for kids and adults – according to a questionnaire of 20 of the largest Swiss ski resorts conducted by a Swiss TV broadcast. The 6-day destination ski pass is lowered by over 10%, daily passes by 5.5%.

Saas-Fee / Saastal is on course for growth
Pascal Schaer is optimistic for the future:"After the decline of the overnight stays, the downward spiral was stopped in summer 2012. The successfully initiated ‘cable cars and bus included’ in the past summer has made the Saastal the largest all-inclusive destination in Switzerland. This was crowned by a guest growth of over 30%. The big challenge is now to return to the growth path also in the Euro area and to unlock new guest segments". This has already begun in the far markets, were the guest numbers in summer show a drastic increase from Japan (+78%) and Russia (+22%).

Zermatt. A Gastronomic Paradise in the Swiss Alps

By Raúl Revuelta

There is no greater pleasure after a long day of skiing than sitting down to enjoy a traditional raclette.
But Zermatt (Valais) offers much more than that. Twenty Zermatt Restaurants have been included in the latest edition of the most popular Swiss restaurant guide, the Gault Millau 2013.

The Omnia, the "Heimberg" Restaurant, and the Hotel Matthiol have entered for the first time in the prestigious guide.

"The residents of Zermatt and their guests are spoiled by the very best mountain restaurants in the Alps. Hotels with ambitious chefs…" The Gault Millau (GM) is full of praise for Zermatt in its 2013 edition. The restaurants included in the 2013 guide (18 up to now) have amassed a total of 248 points (246 up to now). The publishers of the Gault Millau write in their press release: "Gastronomic power continues to rise as before in Zermatt: the cuisine in the wonderful restaurants lining the ski runs is consistently good. There has been some change in the village but the density is impressive". The Gault Millau tasters have designated the boys from the isle of Capri as the undisputed "top dogs", who never cease to "amaze us every year" in the Mont Cervin Palace (Le Capri Restaurant).

The Omnia has been waiting a long time for its Gault Millau entry and now it's a case of "Welcome to the Club!" states the restaurant guide, referring to the 14-point performance by its chef Patrick Weber. The "Heimberg" Restaurant was also able to climb up the rankings. Christian Geisler garnered praise with the entry, "What the young chef from Salzburg, Christian Giesler, serves up, deserves to earn great praise", gaining the "Heimberg" 14 points (13 up to now). The press release goes even further: "Christian Geisler is the shooting star in the village. … we expect great things from him".

The Restaurant Dolce Vita is a new addition, although without an entry with points, as Roland Kilian only works in the Dolce Vita in Zermatt in winter. Like other chefs in Zermatt practically overwinters here like a migratory bird. He is now here for the second time (2012/2013 season).

The Hotel Matthiol also managed only an entry, as Chef Maria Gross is moving on with Patrick Zeh stepping into her shoes. He first needs to prove himself.

Nine Zermatt hotels included Tourists continue to seek out beautiful hotels where they can enjoy outstanding food. Of the 100 hotels designated by Gault Millau as "Gourmet Hotels", nine of them are now in Zermatt. This is because the Hotel The Omnia is now in the club, too. Zermatt has a total of over 150 restaurants, 50 of which are mountain restaurants plus a further 50 bars and nightclubs.

The 20 best restaurants in Zermatt
	Gault Millau points
Hotel Alpenhof, Restaurant Le Gourmet	15
Hotel Cervo	13
Restaurant China Garden	13
Restaurant Dolce Vita	-*
Findlerhof Mountain Restaurant	14
Restaurant Chez Heini	13
Restaurant Heimberg	14 (+1)
Hotel Matthiol	-*
Hotel Mirabeau, Restaurant Le Corbeau d’Or	15
Hotel Mont Cervin Palace, Ristorante Capri	16
Hotel Mont Cervin Palace, Grill “Le Cervin”	14
Restaurant Myoko	13
Hotel The Omnia	14 (new)
Hotel Post, Restaurant Portofino	13
Hotel Schönegg, Restaurant Gourmetstübli	15
Hotel Riffelalp Resort, Lounge / Al Bosco	13
Hotel Sonnmatten	13
Restaurant Zum See bei Max und Greti	14
Chez Vrony Mountain Restaurant	13**
Grand Hotel Zermatterhof, Restaurant Prato Borni	13

*Two Zermatt restaurants have not been awarded points but have still been included. This is because the chef's successor must first prove himself (Matthiol) and because Roland Kilian is "only" working as a guest chef (Dolce Vita). However, he has cooked his way to 16 points in his former Rebstock Restaurant in Tschugg (Berne).

**Chez Vrony (picture attached) is one of a few restaurants that serves their own organic produce. The cattle eat nothing but the grass that grows on the mountain pastures. The dried meat, homemade sausage and mountain cheese served at Chez Vrony is all made according to time-honoured recipes handed down from one generation to the next, just like the restaurant itself. Indeed, all dishes on the menu are natural and authentic regional fare, but are often combined with a cosmopolitan touch.

Gault et Millau is one of the most influential French Restaurant guides. It was founded by two restaurant critics, Henri Gault (1929–2000) and Christian Millau in 1965. Gault Millau rates on a scale of 1 to 20, with 20 highest (Restaurants below 10 points are almost never listed). The points are awarded based on the (1) quality and freshness of produce, (2) creativity and professionalism in food presentation, (3) harmony of the menu, (4) timing of service, (5) presentation and salubriousness of dishes, and (6) consistency of performance.

Based on this rating, high ranking restaurants may display one to four toques.
The Swiss guide was established in 1982. Recognition is highly prized and requires a minimum of 12 points summarised as follows:

12 points. Good kitchen offering conventional and traditional cuisine
13 - 14 points. Very good kitchen with more than conventional cuisine
15 - 16 points. High level of cuisine and quality
17 points. Award for the best quality and consistency
18 points. Award for exceeding quality of cuisine and creativity
19 points. Award for a groundbreaking and outstanding cuisine
20 points. Never awarded