Chesa Marchetta: A Fusion of Art, Heritage, and Alpine Serenity in Sils Maria
Chesa Marchetta, nestled in Switzerland's picturesque Engadine Valley, is more than just a hotel; it's a carefully curated experience where historical charm meets modern artistic expression. This recently inaugurated boutique hotel, a vision brought to life by Artfarm, the hospitality arm of Hauser & Wirth, offers a unique blend of heritage, art, and culinary excellence. The establishment meticulously preserves the architectural integrity of its 16th-century origins while incorporating a world-class art collection, including a striking portrait of Jean-Michel Basquiat, an artist who once found inspiration in these very mountains. This harmonious fusion extends to its culinary offerings, where Chef Davide Degiovanni crafts dishes that celebrate regional produce with a sophisticated touch, creating a destination that appeals to both art aficionados and those seeking an authentic Alpine retreat.
The transformation of Chesa Marchetta from a beloved local eatery into a luxurious 13-room hotel reflects the deep personal connection of Hauser & Wirth founders, Iwan and Manuela Wirth, to the Engadine region. Their commitment to integrating art into the guest experience is evident throughout the property, from the carefully selected pieces adorning its walls to the regional artists whose works are showcased. The hotel stands as a testament to the enduring allure of the Swiss Alps for creative minds, offering guests a chance to immerse themselves in an environment where history, art, and nature converge to create an unforgettable stay.
The Rebirth of a Historic Alpine Sanctuary
The newly unveiled Chesa Marchetta boutique hotel in Sils Maria, Switzerland, represents a remarkable blend of its 16th-century architectural heritage and the contemporary art vision of Hauser & Wirth. Once a cherished restaurant and guesthouse known for its rustic charm and illustrious clientele, including Jean-Michel Basquiat, the property has been thoughtfully reimagined. The Artfarm group, led by Iwan and Manuela Wirth, acquired the site—a place holding sentimental value as the setting of their first date—and undertook an extensive renovation. The result is a 13-room establishment that seamlessly marries the vernacular Engadine building style with an impressive collection of blue-chip art, creating an atmosphere that is both deeply rooted in local tradition and vibrantly modern.
The meticulous restoration of Chesa Marchetta involved retaining many original features, such as the fragrant arven wood-paneled walls and low-slung ceilings, which evoke a genuine farmhouse ambiance. Parisian designer Louis Laplace, known for his work on other Artfarm properties like The Fife Arms, skillfully integrated hand-drawn murals inspired by the traditional sgraffito technique. These frescoes, crafted by British-German artist Corin Sands, adorn each guest room with scenes of local folklore and landscapes, further enhancing the hotel's unique character. Guests are greeted by a striking Louise Bourgeois spider sculpture in the grand split-level bar, a testament to the Wirths' dedication to making art an integral part of the hotel's identity. Situated in the tranquil village of Sils Maria, far from the bustling pace of St. Moritz, Chesa Marchetta offers a serene escape, allowing visitors to fully appreciate the region's natural beauty and artistic legacy, reminiscent of the isolation that has long attracted artists to this luminous valley.
A Culinary Journey Rooted in Local Flavors and Artistic Inspiration
Chesa Marchetta's culinary experience, overseen by Italian Chef Davide Degiovanni, is a highlight, offering a menu that exquisitely combines the hearty flavors of the Swiss Alpine pantry with the refined techniques of Northern Italian cuisine. Chef Degiovanni, having honed his skills at prestigious establishments in London, brings a sophisticated yet approachable approach to dining. The restaurant, located on the hotel's lowest level with charming stone walls and forest views, prioritizes locally sourced ingredients, forging strong relationships with nearby suppliers. This commitment to local produce ensures a fresh, seasonal menu that changes with the rhythm of the Engadine Valley, providing guests with an authentic taste of the region.
Chef Degiovanni’s signature dishes, such as fluffy gnocchi made with local potatoes and served with black truffle cream, and crispy croquettes featuring trout from glacier-fed streams, exemplify his philosophy of blending tradition with innovation. His dedication extends to collaborating with local farmers, including the organic dairy farm Crasta in the protected Val Fex, which supplies the hotel with fresh milk, cheese, and beef. This emphasis on sustainability and local partnerships not only enriches the dining experience but also supports the regional economy and preserves the valley's unique ecosystem. Beyond the hotel, the Wirths' influence on the Engadine Valley's cultural landscape is substantial, with their local portfolio including Hotel Castell and the Hauser & Wirth gallery in St. Moritz. The gallery's recent exhibition, Faces and Landscapes of Home, celebrating the early works of Swiss artist Alberto Giacometti, further underscores the deep connection between the hotel, art, and the enduring natural beauty of this rarefied Alpine setting, which continues to inspire creativity and contemplation.