At Relais & Châteaux, hotels and restaurants handed down the generations invite you to connect with their storied past. With many properties centuries old, they celebrate the passage of time with joy, proudly connected to their roots yet always ready to embrace the opportunities of a new era.
This year, some of these properties will observe significant milestones and anniversaries. Their owners reveal the secrets of a successful celebration, the memories that have marked the histories of their establishments, and their vision for the future.
HUGO BERNARDI — Owner and general manager, together with his wife Cinzia, of the Gardena Grödnerhof, a hotel in the heart of Italy’s ‘Pale Mountains’. Founded in 1923 by his grandparents, the property marked its centenary earlier this year.
How did you celebrate your anniversary?
With our guests, of course! We wanted to create unforgettable memories for them. We organized a dinner for them prepared by two Michelin star-rated chefs, an evening with the renowned mountaineer Reinhold Messner, and an early-morning hike to admire the sunrise over the Dolomites.
What is a key date in your history?
I like to bring up January 30, 1923. On that day, my grandparents walked from Ortisei to Castelrotto to obtain the final authorization to open their inn, the Café Restaurant Gardena/Grödner-Hof. That was the day after their wedding.
What are your holiday traditions?
In South Tyrol, most houses hang an advent wreath bearing four candles. Every Sunday, an additional candle is lit, until all four are lit on Christmas Eve. Our wreath hangs in the foyer so that everyone can enjoy the magic. We also prepare a Zelten, a cake typical of the region made with dried and candied fruits. Our grandmother, Anna, made it best.
FRANCIS PANIEGO — Chef and co-owner–along with his brother José Félix and sister Marisa–of Echaurren. Tucked away in a small village of La Rioja, Spain, this hotel has been in the family since 1898.
© Jorge Fernández Mayoral
Your hotel recently turned 125. How did you celebrate such a memorable age?
The essence of the moment was to pass along to our children–the sixth generation–everything that the family business has been through: the colossal work of our parents, our grandparents, Aunt Cristina and Uncle Petrito. The good times, the hard times... We decided to share that heritage by decorating our walls with archive photographs and compiling a book that will be published in 2024.
What are the greatest highlights of your history?
In 1916, the horse stables were closed down, and the dining room was inaugurated. That was a sign that Echaurren was entering the 20th century. I also think of 2002, when our restaurant, El Portal de Echaurren, opened. One of our signature dishes is the Merluza Marta, a reinterpretation of one of our mother’s recipes.
Do you have any particular Christmas traditions?
Beginning in the morning, we offer a beef broth that points to the past of this establishment as a stagecoach inn–this was where people would stop to warm up. We also serve a thistle and almond dish that is a winter specialty of the region.
PERRINE CARRIER — Director of Hameau Albert 1er in Chamonix-Mont-Blanc, France. Since 1903, several generations of Carriers have taken their turn writing the history of this establishment, which expresses the ‘mountainside art of living’.
How did you celebrate the 120th birthday of your hotel?
The anniversary set the tone for the entire year during 2023. We created a publication that traced the history of our family adventure, in words and images. On September 12th, to honor the connections that we have shared (in some cases for many years), we organized a party for the hotel staff.
What is a key date in your history?
1924, the year that Chamonix hosted the Olympics. To better accommodate guests and remain open through the winter season, heating was installed in the rooms that year. Our own history reflects the wider history of the valley.
How do you hope to continue writing that history?
By taking a closer look at our impact on the environment. That means setting up beehives on our property, using produce from the garden, and calling on local artisans.
Do you have any special holiday rituals?
We heat hot chocolate in a pot. Like Proust’s madeleine, it immediately brings back childhood memories.
