Atlantis by Giardino, a legend reborn in Zurich. One of Switzerland’s most important post-war modernist buildings, the striking, heritage-listed structure has undergone a complete transformation. The Y-shaped urban retreat strikes a harmonious balance between cosmopolitan city and blissful nature, located within easy reach of Zurich’s city center and its world-class cultural landmarks and boutiques.
For the design concept, Atlantis by Giardino collaborated with London-based design studio The Gallery HBA. Creative director Inge Moore is renowned for her innovative designs, which combine local influences with a sense of timelessness, and of course luxurious comfort. An elegant atmosphere greets guests as they enter the hotel. Light grey marble and walnut details form an exquisite tableau for the curated collection of classic furniture from the 1960s and 1970s, interspersed with modern pieces such as the Patricia Urquiola Origami Table.
With views over the city, woodland, or both, the 95 rooms and suites are defined by a neutral color palette of cream, taupe and grey. Guestrooms are divided into two separate room categories and three suite categories, sizes ranging from 34 to 250 square meters. Dark parquet flooring, fabric covered, suede-look walls, and wood accents create a chic elegance only heightened by marble and natural stone bathrooms.
More than an exquisite addition to the Zurich hotel landscape, two new restaurants are set to cause a stir in the discerning city. The Hide & Seek Bar & Restaurant offers sublime views, quality drinks, and fusion cuisine at its finest. Here, the culinary traditions of Europe meet flavor combinations from Asia and the Middle East under the careful eye of Head Chef Bastian Mantey who represents a new generation of innovative, young chefs making waves in the industry.
Gourmands will certainly get their money’s worth at Ecco Zurich, which has internationally acclaimed Chef Rolf Fliegauf at the helm. Formerly head chef at two-Michelin-starred restaurants (Ecco St. Moritz and Ecco Ascona at the Giardino Hotels in the Swiss Alps), Fliegauf has ensured that the name Ecco is synonymous with fine dining of the highest order. Joining Chef Fliegauf in Zurich is his long-time Sous Chef, Stefan Heilemann.
The hotel’s spa dipiù (Italian for more) prides itself on offering “more”, in the truest sense of the word. The spa features saunas and a steam room, a spa suite with hot tub, a fitness center with Technogym equipment, a yoga and pilates studio, and hair salon and barber shop. The crowning glory is the indoor pool with Jacuzzi and the 25-meter-long outdoor pool, complete with pool bar for the warm summer days in the mountains. An extensive massage and beauty treatment menu offers the hotel’s signature skin-care range dipiù cosmetics, Aveda and QMS.
Rates start from EUR 516 per night.