7132 Hotel

11 Switzerland Spa Hotels for an Elevated Wellness Getaway | Condé Nast Traveler

"Built from 60,000 slabs of Vals quartzite by architect Peter Zumthor, the spa here is a striking design homage to the village of Vals’s natural hot springs. The warm thermal waters, which have drawn visitors for over a century, are now channeled into one of Switzerland’s most visually arresting spa hotels, opened in 1996. Hotel guests and day visitors move slowly through the Therme’s stone chambers, immersing themselves in pools of varying temperatures, and can book spa rituals that lean on sustainable skincare formulas to refresh both body and complexion." - Rana Good

The Best Ski Hotels in Europe with MICHELIN-Starred Restaurants

"Set in remote Vals in Graubünden, this design-forward Two-Key stay pairs brutalist curves across hotel, restaurant, and spa with its own Two-Star 7132 Silver; while Vals isn’t a marquee hub, the scenic Vals–Gadenstatt ski area lies just over a mile away and dedicated Sky & Slopes packages even include transfers or helicopter access." - Nicole Trilivas

The First MICHELIN Key Hotels: All the Keys in Switzerland

"In the mountains, I especially note this Two Key establishment in Vals for direct access to a thermal spa designed by Swiss star architect Peter Zumthor." - The MICHELIN Guide

Switzerland's Best-Kept Secret: Vals Is the Ultimate MICHELIN Spa Town

"A luxurious hotel with direct access to the famous Therme Vals spa complex. Guests enjoy exclusive access to the baths, and the hotel features an elevator that takes you directly to the spa reception." - Meike Zimmermann

"At this stylishly urban restaurant (housed in 7132 Hotel, a heritage building that is a magnet for design and architecture fans), Dutchman Marcel Koolen has taken charge of the kitchen. With the support of his international team and executive chef Matthias Schmidberger, he proposes highly creative cuisine with a strong vegetable component. For example, when he combines artichoke pieces cooked in salt dough with artichoke and potato crisps and pickled Vals vegetables and arranges them on a tomato, pepper and basil cream, the result is packed with incredible flavours. The chef is also a dab hand at preparing meat, fish and shellfish. The surprise menu, also available in a fully vegetarian form, can be accompanied by wine pairings or home-made alcohol-free pairings. As for the service, the team led by Franziska Wölfle is professional, charming and always on hand. The chefs, too, join in with serving and talk you through the dishes. The aperitif is taken in the kitchen, complete with a sneak peek behind the scenes." - Michelin Inspector