In the Green Pearls® newsletters we write about hotels and destinations along with their green initiatives. With a great deal of personal commitment, the Green Pearls® hoteliers work tirelessly for more sustainability in tourism and continue to inspire even in the midst of a pandemic.
A dream comes true
At the end of 2009, Seraina Lauber and Daniel F. Lauber finally fulfilled their dream of owning their own boutique hotel. The two hoteliers met at the hotel management school in Lucerne. The CERVO Mountain Resort with five chalets and a restaurant was created from Daniel’s family’s former holiday home at the foot of the Matterhorn over two construction phases. In 2013 and 2014, another chalet and the Ferdinand restaurant were added. In December 2020, the hotel then opened with a new concept as well as a seventh lodge, the third restaurant and the exclusive Mountain Ashram Spa.
A retreat for exceptional getaways
Even in his childhood, it was clear to Daniel Lauber that he wanted to own a hotel. For the son of a passionate hunter, the modern interpretation of the alpine hunting lodge was a real affair of the heart. Together with Seraina, he built a retreat for extraordinary getaways. The two hoteliers have created a very special place of welcoming hospitality.
Local cuisine meets creativity
Seraina completed her cooking apprenticeship in the canton of Aargau at the top of her class. Her specialty is dishes created mainly from local food and from her own herb garden. A vegetable garden, cultivated according to permaculture practices, now complements the menu. The three restaurants combine tradition and modernity, inspired by oriental, Italian and Welsh cuisine. Wherever possible, only regional and organic products from within a 150 km radius are used. For products outside this range, only producers with a proven track record of sustainability are chosen. The Bazaar offers 100% vegetarian and oriental-inspired dishes daily. In the evening, Madre Nostra offers Italian classics and modern creations with local ingredients wherever possible. The Ferdinand restaurant serves dishes and products from the Valais and boasts impresses with delicious fondue and raclette.
Ecological and social responsibility
Ecological and social responsibility has been a central concern of Seraina and Daniel Lauber since the hotel was founded. The ethical treatment of people and the environment is at the heart of all processes at CERVO. A monthly soup buffet, a vegetable market and an annual sustainability day are organized to raise staff awareness and deepen relationships with local people. The hotel prefers to work with long-standing partners and suppliers.
Sustainable energy supply is an important matter for the hoteliers. Five geothermal probes on the premises are the hotel’s energy source and storage. CERVO is continuously working on becoming even more sustainable, and so the switch to 100% CO2 neutral energy production for heating and hot water is an important long-term goal. Seraina and Daniel Lauber have realized their dreams with a lot of passion, commitment and sustainable awareness and continue to pursue new creative ideas.
