In the heart of Flims, Switzerland, lies a hidden gem known as Hotel Adula. Nestled amidst the breathtaking Alpine scenery, this family-run establishment has recently undergone a remarkable transformation under the guidance of the Michel Reybier Hospitality group. Eager to unveil the essence of Hotel Adula, we embarked on an insightful interview journey with key members of their esteemed team. From the General Manager, Benoit Fichaux, to the F&B Manager, Mircea Constantin Drugarin, and the Kitchen Chief, Giuseppe Marrancone, each shared their unique perspectives, offering insights into the philosophy, history, and exceptional offerings of this hidden gem. Gieri Albin, the FO Manager, also provided invaluable insights into the guest experience and the hotel's distinguished features.

Q: 1. What is the essence of your Hotel’s philosophy?

Benoit Fichaux: The vision of the new Hotel Adula is to be the place of happening and ambling in a warm contemporary Alpine hospitality.

Q: 2. Are there any interesting historical facts or significant milestones in the story of your hotel?

Benoit Fichaux: In December 2022 the family run Hotel Adula has been taken over by the small but quickly expanding hotel group of Michel Reybier Hospitality. One year later the entire ground floor, its restaurants, the lobby, reception and kids club were beautifully refurbished.

Thanks to its new gastronomic and open lounge concepts the Hotel Adula has become the place of happening within the destination of Flims.

Q: 3. Are there any particular services or facilities which you recommend your guests to enjoy?

Gieri Albin: On sunny days, Flims offers an incomparable range of snow-sure slopes and snow parks. On more relaxed days, take a carriage ride to Conn, followed by lunch and a visit to the "Il Spir" viewing platform, from where you can enjoy a breathtaking view over the Rheinschlucht.

Q: 4. How would you best describe the atmosphere that you create for your guests and how does your team achieve this?

Benoit Fichaux: When you enter the hotel you discover a beautiful central chimney leading you to have seat on a cozy couch surrounded by books and pictures. There our guest may have lunch, dinner, a coffee or a cocktail, do his check-in or simply enjoy a moment for himself. There is no barrier between restaurant, bar and reception. On Friday and Saturday nights our DJs create a fresh and groovy ambiance in the lounge. The barmen do not ask for your order. They take you on a signature cocktail journey with its story-telling and guaranteed surprise effect.

Q: 5. Are there any new innovations or facilities that you are particularly excited to present this season or forthcoming for the future?

Benoit Fichaux: Yes, we launched the sixth La Muña restaurant, a Japanese-Peruvian Nikkei cuisine in a warm and exclusive wooden room enlightened by the chimney fire and inspiring by the open kitchen. The well-trained team guides you through this fusion kitchen offering dishes like ceviche, gyoza, gyuniku beef or the signature black cod.

Q: 6. What sets your hotel apart from others?

Gieri Albin: It is not the cozy rooms or the new lounge that are in the foreground, but our loyal employees and their host mentality. Those who stay with us are welcomed by friends who have a genuine desire to exceed your expectations.

Q: 7. How important is the gastronomic experience you create for your guests and can you provide some insights into your culinary offerings?

Mircea Constantin Drugarin: We share the Swiss culture and the appreciation of well-balanced meals. Our guests will experience dishes from the Peruvian-Japanese fusion kitchen to beloved international dishes made by passionate chefs.

Q: 8. Do you have a favourite restaurant in your hotel or a favourite dish that epitomises the approach of your Chef?

Mircea Constantin Drugarin: The most beloved cocktail is the Negroni made by our Italian Bar Master and Mixologist Alessandro. The guest can choose the Whisky, Gin and Vermouth for this natural and stylish cocktail. The craftsmanship skills go further by the decoration parts and by the homemade syrups. Alessandro is always happy for a chat with the guest about different topics.

Q: 9. How does the location of your hotel play a part in the overall experience for your guests?

Gieri Albin: Our hotel is ideally located. The ski slopes are just one kilometre away and are easily accessible with our hotel's own shuttle bus. At the same time, we are secluded enough to offer peace and relaxation. The large Flims forest and the famous Lake Cauma, Flims's landmark, are just a few minutes' walk away.

Q: 10. What would you say to our clients who are thinking about visiting your hotel for the first time and what are the main reasons why they should choose your property?

Gieri Albin: In addition to our ideal location and infrastructure geared towards winter sports enthusiasts, we have made it our mission not only to meet your expectations, but to exceed them. With us, helpfulness, flexibility and hospitality are not just empty phrases, but a living reality.

Q: 11. Do you have a favourite story about your hotel or previous distinguished hotel guests?

Mircea Constantin Drugarin: The Adula Hotel is well known in the region for his Chimenées. We do not tell always the exact number of it but we guide the guests, through suggestions, where to find them. The most beloved are in the lobby and the one in La Muna. Many locals are coming with their children to give the story about Adula and his Cheminées further.

Q: 12. As a hotel that welcomes families, what stands out in your offering for families and how do you make families feel welcome in your property?

Mircea Constantin Drugarin: Our excellent, fully equipped, kids club offers the perfect atmosphere where the childrens can enjoy the time. We have also a special room with different Retro play Machines, this trend is inspired by the playing rooms from the 80`s, that is also appreciated by external guests.

We have also different attractive packages for families that makes Adula a perfect choice for the Holidays in Switzerland.

Q:13. How do you cater for the needs of younger guests in your restaurants?

Giuseppe Marrancone: To win over younger customers, we have to be attractive in terms of innovation to stimulate their curiosity, but of course we also have to be able to adapt to their particular needs and demands.

Q: 14. Can you give any personal recommendations for special experiences in your resort or perhaps share your favourite ski route or mountain restaurant recommendation?

Mircea Constantin Drugarin: The very special experience happens at the wekkends when our house guests are meeting the locals. Every Friday and Saturday we have a resident DJ that makes a vibrant atmosphere where locals and guests are coming in for very nice chats.

Q:15. Please describe your journey to your current role and what has most influenced your cooking and approach and how this has shaped your career?

Giuseppe Marrancone: My career began in my teens when, following my passion, I started to learn about the essence of Italian cuisine. From there, there was not a day when I did not want to go further and learn something more.

My career took a much more international turn with my arrival in Geneva. As Geneva is a truly international platform, I was able to get closer to many other types of cuisine, not only French cuisine, which has a great influence due to its geographical proximity, but also a true gastronomic melting-pot.

Moreover, frequenting several large 5-star hotels in Geneva not only opened the door to the world of luxury for me, but also to the constant search for the new, the best, and has meant that my goal has always been excellence.

To experience the enchantment of Hotel Adula firsthand, we invite you to embark on your own journey of discovery with Powder Byrne. Let us curate a bespoke experience tailored to your desires, ensuring every moment is filled with wonder and delight. Book your stay with Powder Byrne today and uncover the extraordinary at Hotel Adula. Your Alpine adventure awaits!

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