Kochendörfer Hotel Albris Pontresina

Baked in a wood-fired oven for thirty hours of rest, the hotel's sourdough loaf gets a dark, faintly caramelised crust and a soft, airy crumb. That loaf traces back to 1896, when Fritz Kochendörfer sold bread from his own bakery to the guesthouses of Pontresina. The Engadiner Torte, invented by Oscar Kochendörfer in the 1930s, still sits on the counter alongside a newer hazelnut-and-chestnut cake named for the ibex colony above the village. Rooms number 38 and lean on timber cut from Engadine forests, with the Best category fitted with pine-wood bed frames for a plainer, quieter night's sleep. The spa, on the first floor, follows feng shui principles and pairs a sauna, bio-sauna and steam bath with a rest room looking onto the mountains. Dogs are welcome for a nightly charge, on a lead, with a wash station by the lower entrance. The address sits on Via Maistra, in the centre of Pontresina.