Interview: Hosts with a passion

Dina Letrou and George Papamarkakis, hosts of the luxury boutique hotel The Capra, talk about living hospitality, the timeless magic of being between open fires, fragrant Swiss stone pine and the pleasure of local cuisine.

A Greek couple from London decide to build a private chalet for themselves and, out of sheer hospitality, it suddenly becomes a 5-star boutique hotel. George Papamarkakis and Dina Letrou have created a true home from home in the peaceful Swiss mountain village of Saas-Fee with the luxury resort The Capra - and pass on this feeling of well-being to their guests every day.

Surrounded by snow-capped 4000-metre peaks , Saas-Fee in the canton of Valais is a place of retreat. Swiss tranquillity blends with local delights and all-round peace and quiet. Here at an altitude of 1800 meters, George Papamarkakis and Dina Letrou have fulfilled their lifelong dream with the 5-star superior chalet hotel "The Capra" and share it with their guests - an affair of the heart.


You both originally come from the world of international finance. How do numbers people come to build and run a chalet hotel in a Swiss mountain village?

George Papamarkakis: We've both always traveled a lot and over time we thought: it would be nice to create a suitable home somewhere and then spend time there. A place where you immediately feel comfortable and at home - and we love the Swiss mountains.

Dina Letrou: When our plans became concrete around 2011, we asked ourselves: why not create a place where other people also feel at home? And so the idea of "The Capra" was born. Our originally private home has simply become a little bigger.

Could it be that this has something to do with your Greek roots? After all, the Greeks are known for their love of celebrating in large groups with as many family members as possible.

(Both laugh): Yes, that is definitely within the realm of possibility. It really does give us great pleasure when people feel good and don't have to think about anything. Eating and drinking, simply letting go, is part of this. Our long table in the wine cellar, where all the guests sit together, stands for this.

And the hearts that are everywhere in the house - in pictures, on walls, on cushions, as sculptures?

Dina: Yes, the hearts, that's one thing. (laughs) Practically a matter of the heart. In fact, it's a typical motif for Switzerland and very pronounced here in Saas-Fee. That's why you'll find it in "The Capra". But I personally also love hearts very much and so two worlds of the heart have come together here - which literally stands for the warmth that is lived out in our hotel.

Why Saas-Fee? It could have been any other place in Switzerland.

George: We've been here a few times as guests on vacation. The intensity of the atmosphere simply impressed and touched us. The typical wooden houses, the small alleyways, the timeless hospitality, with the glacier watching over everything - it's quite unique. What's more, only electric cars run in Saas-Fee. This completes the balanced tranquillity.

You opened "The Capra" at the beginning of 2015. Despite this, the hotel seems to have grown into the old village structure. How did you manage that?

George: It was important to us from the outset not to come here as strangers and build something foreign in the village. The house design, the building materials, even the construction workers - it all came from here. We used recycled wood in many parts and the natural stone is also from the region. We wanted The Capra to be a natural part of the village from the outset, so we also paid attention to local flair in the furnishings.

Dina: Cozy furs on the benches, fireplace seating area at the bar, natural accessories from birch trunks to felt cushions in the library - "The Capra" reflects the attitude to life in the valley and the village, right down to the name. "Capra" is a native, black and white goat species that is only found here.

Speaking of local: is this also reflected in your cuisine?

George: Absolutely. Our head chef Sebastian Walczak likes to take local recipes and refine them with his own touch. This ranges from hand-picked vegetable soup with home-grown herbs to meat dishes with an intensely reduced spice sauce or the "Tour de Valais", where we offer regional wines and regional food in our wine cellar. We source the ingredients for our dishes locally or from farmers in the region. Almost nothing here in "The Capra" kitchen has traveled more than 150 kilometers. This is very important to us in order to protect nature - but it also means that some things are not available here: Mangoes, for example.

Identity is obviously not only important to you when it comes to hotels and food. Have you also founded and established your own wellness brand with "The Capra"?

Dina: Yes, that's right: Peak Health. We had a few offers from premium wellness providers who would have liked to open here. But we wanted something holistic, personal and sustainable - from an ecological point of view and with an offer that would have a long-term effect even after the stay at The Capra. It is the needs of the guests that determine the treatment and not the spa product. For some of the treatments, we use natural herbal remedies - including herbs that our spa manager collects herself here in the valley.

In the meantime, your hotel has grown from its original 14 rooms to 38 rooms with the addition of two more chalet houses. Two Michelin Keys are an award for hospitality. What does the future hold for "The Capra"? Even more growth?

George: No, the current size offers enough privacy for every guest and still has a homely feel thanks to the hidden nooks and crannies. We want to leave it at that. However, Dina and I are thinking about retiring from the business and handing it over to the next generation.

Dina: Our daughter Phaedra will take on a leadership role at The Capra. She literally grew up in this hotel, just graduated from Yale University. She understands The Capra on a deep level, but also brings a fresh, modern vision and passion. She is exactly the right person to take The Capra forward and what I am most excited about is that she likes hearts too."

www.capra.ch