He welcomed royal families (the last one, the whole Swedish one) and heads of state, yet the historian the Hotel Hermitage Restaurant & Spa, nestled in the meadows of Breuil-Cervinia, was in the beginning a humble stone shelter, in a grove among the larch. Legend has it that in the late Middle Ages, Saint Theodulus crossed the Alps to convert populations in present-day Switzerland. On his climb to the hill that now bears his name, at 3,500 meters, he stopped in a humble hut. Today in its place, at 2000 meters, among centuries-old larch trees, this five-star luxury rises, part of the international Relais & Châteaux chain since 1993 , but managed by the Neyroz family since the 1970s, a long tradition of hospitality in these mountains.

A hospitable history

«Each room has its own story«, explains Corrado Neyros, Director of the hotel and fifth generation in the family business «we have just restored some suites but without exaggerating: those who come here want to find the same magic that has always fascinated them together to the warmth of home. Already my maternal great-grandparents ran a hotel in Villeneuve. What then, more than a hotel, was a change of horses with a restaurant where, however, the king also stayed . Today the hotel, a stone and wood dwelling with spectacular views of meadows and woods, but above all on the Alps and its own perennial glaciers, has 38 rooms, all personalized and furnished with local antiques, a spa and two restaurants. The Hotel is famous for the very long winter ski season that starts at the end of October and ends in May, the Heritage is a paradise for skiers even in summer (from 15 July to the end of September). Even during this period, in fact, you can take advantage of the "ski package": 23 km of slopes always covered with snow on the Plateau Rosa glacier. For the guests can also be organized a basket for the pin-nic or theglam camp, A night at high altitude in a shelter but with all the comforts provided by the Heritage. Available on request, if you do not want to start climbing and climbing, there is also a helicopter.

Pizza or foie gras?

Furthermore, the gourmand offer of two doubles. thanks to a natural outdoor area with a delightful lawn-solarium complete with an organic vegetable garden and gushing fountain, where you can have breakfast, lunch or a quick snack with a seasonal menu. On paper also historical dishes of the hotel like the Gnocchi stuffed with venison ragout with black truffle, simple salads or elaborate dishes like the Leg of guinea-fowl stuffed with pistachios. At any time, however, have a languid, there are salmon sandwich clubs or Fassona miniburgers. Finally, a selection of pizzas (excellent with porcini).
In the evening it opens its doors La Chandelle, the hotel restaurant also open to the public.
First, however, a stop at the bar is a must, in the lobby decorated with Alpine views of the 18th and 15th centuries. If you want to taste something very "local" opt for a white mulled wine in addition to the classic blending or the classic digestive liqueur genepì (based on alpine artemisie macerated in alcohol) or the pine cone liqueur, the latter prepared specifically for the hotel. Moving to La Chandelle, you will find to welcome you Gabriele Avanzi and his young brigade of cooks. The chef works with Francesco Sposito, two Michelin stars, of the Taverna Estia of Brusciano (Naples) so, on the menu you will find many Mediterranean quotes. Very typical are instead a large grill (also available for lunch) with game specialties, freshly prepared meat and fish, and an incomparable cheese cart, Italian and French, with about thirty qualities, including the famous Piedmontese tome in various ages. At the table it ranges from typical dishes of the Aosta Valley cuisine such as Risotto alla Valpellinentze, a revisitation of the homonymous soup with melted butter and toma ai. Spaghetti whipped with tomato water served with Fassona tartare. The appetizers, including one, are surreal and delicate Foie gras cherry on a bed of cocoa with brioche bread. bread and breadsticks they are prepared every day by the chef and his team like the rest of the desserts, such as the famous white chocolate mousse or coconut and pineapple sorbet, served in a chocolate shell, or basil ice cream with strawberry salad. Finally, with the cheeses, try the selection of organic honeys from all over Italy. The picture is completed by a cellar, which looks over 900 labels curated by the sommelier and martyr of the Simene Grange room. Around you, in addition to the diners, there will be the large windows that frame the Alps and the Matterhorn. For a more intimate atmosphere instead, there is the "Cantinetta", an intimate restaurant, where you can dine surrounded by fine labels. Even fruits and vegetables are organic and come fromhotel garden in nearby Antey. Herbs and salads are instead cultivated in the garden of the structure, beautiful as a garden.

Golf at high altitude, alpine spa or pedaling through the glaciers?

Apart from spectacular tables, the hotel is also a mecca for sports lovers. In addition to the ski package, you can go cycling on the glacier or, with an electric bike provided by the hotel, go and explore the area. Among the closest destinations and
evocative, the Blue Lake, a mirror of water with an iridescent sapphire color. To relax there is The Art of Beauty by La Prairie spa with five cabins dedicated to various treatments. There is also a large pool of pure mountain water, taken from a private spring, with whirlpools and plays of light, a Turkish bath and a sauna. Finally golfers from all over the world come here for another of the other jewels of the Heritage: the highest golf course in Italy: 18 holes among the flowering meadows at the foot of Mount Cervino.