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Watch industry executives and creators recommend Brutalist architecture, wrestling festivals and, of course, where to get the best fondue.
Where are the best places to go in Switzerland?
The New York Times recently posed that question to six executives and creators in the Swiss watch industry — and got a raft of insider tips that included Brutalist architecture, wrestling festivals, vineyards, Wes Anderson-esque trains and, of course, where to get the best fondue.
The interviews have been edited and condensed.
Owner and creative director of MB&F Watches, 57
Rent a car and drive around for four or five days in summer. I love Therme Vals in Graubünden by Peter Zumthor. It is these incredible baths all made of locally quarried Vals quartzite slabs, which feel like black granite. This is really off the beaten track; a valley in the middle of nowhere amongst mountains and forests. Zumthor is this insanely creative Swiss architect, and for me, who loves things that are different and have strong character, Therme Vals is just one of the most amazing places.
I was lucky when I was there with my wife 11 years ago, as there was an Alphorn concert inside the baths. Lying in these chambers filled with naturally hot water, with the horns resounding everywhere — I still get goose bumps when I think about it!
As you have a car, I would also say to bring your hiking boots and go hiking in the incredibly green hills around Appenzell — this landscape in northeast Switzerland reminds me of Iceland. Stop in Solothurn where the little river in the middle of the Old Town turns into a kind of carnival in summer, with people passing by on all sorts of weird floating contraptions; stay in the beautiful Chenot Palace in Weggis, where the mountains meet Lake Lucerne; head for La Tour de Gourze, a little house where you can have a fondue with breathtaking views over Lac Léman [Lake Geneva]; drive along the legendary hairpins of the Furka Pass into Andermatt.
And don’t miss Zurich, where you should, if you like Brutalism, stay at the B2 Hotel, a conversion of an old brewery.