Time for 7132 Silver Restaurant

We have come to the 7132 Silver Restaurant. Its Head Chef is Sven Wassmer, Rising Star of the Year in Gault&Millau 2018, 18 Gault&Millau points, two Michelin stars. Working alongside him is his wife and Head Sommelier Amanda Bulgin Wassmer, named Sommelière of the Year by Bilanz business magazine. They are supported by a kitchen and service team of twelve. 7132 Silver is where every flavour, every sensation tells a story. But we are not here to tell you about the creations. We have come to Silver when no guests are around. And because Sven Wassmer and his team love to work with clockwork precision, we thought we would take you through their schedule, complete with timeframes.

The cows of 7132 Hotel

We are proud to present the 7132 Hotel’s cows.

Yes, the 7132 Hotel even has its own cows. Their milk is used to make cheese, yoghurt and butter for the breakfast buffet. Allows us to introduce Jenny and Franziska: two staff members at the 7132 Hotels, although in fact they’re on permanent holiday in Vals. Read on for details of when and where the two of them may be found when you’re out and about in the area.

Visiting the hens.

You’re welcome to choose how you would like your breakfast egg done at the 7132 Hotel. But not where it comes from: all the eggs come exclusively from Vals. We’re visiting Silvia and Armando Furger on their farm, where their hens lay fresh eggs for the 7132 Hotel.

A tour of the hotel with the director, part one.

Allow us to take you on a tour of the 7132 Hotel. In this first part, Managing Director Hans-Rudolf Rütti tells us how natural daylight helps guests feel welcome, why there appears to be an electrical shop in the catacombs, and when the best time is to be with guests.

Arrival at the 7132 Hotel.

What does it feel like to come to Vals in the evening after a day’s work and enjoy the 7132 Thermal Baths at night? Let us take you on a trip that starts in Ilanz and ends with a deep sleep in a king-size bed at the 7132 Hotel.