In the Best Light: Preparing to Open

By mid-November, light returns to the windows—an especially radiant light. It’s the glow of the strongest bulbs, revealing a hive of activity inside.

Protective linen sheets, which resemble the ghosts of the off-season, are being aired. Skilled craftsmen hang pictures and check other artworks with spirit levels to see whether they’ve slipped askew. Down in the laundry, swift hands iron and fold bedlinen with meticulous precision. On tall ladders, the fearless ascend to the highest corners, discovering hidden spots that deserve attention. Any speck of dust that dared to settle during the last weeks is spotted instantly and whisked away.

In the garage, delivery vans arrive —taking advantage of the last snow-free routes over the Alps—bringing fine delicacies that disappear into the hotel’s storerooms to await their grand entrance. The chefs prepare their culinary stocks and bases; the air throughout the Kulm fills with irresistible aromas. In the restaurants, under the watchful eyes of the long-standing staff, the newly arrived team members prove their skill—whether polishing wine glasses to a gleam or setting the tables with practiced finesse. Silver candlesticks and champagne buckets receive expert care so they may shine proudly throughout the festive season. Even the chairs are not left to chance: each one is tested, inspected, and—should anything wobble or feel the slightest bit worn—carried off to the upholstery workshop for a quick rejuvenation.

After around three weeks, the moment arrives: the lights are dimmed once more. This time, the warm glow emanates outward, warming the cold Engadin night. A pre-Christmas atmosphere hangs in the air. It signals that a new winter season is about to start.