About Us

The construction of Berglodge37 made extensive use of regional “moon wood” — timber felled during a waning moon. According to an ETH study, this wood demonstrably possesses various positive properties, including greater stability, durability, fire resistance, hardness and resistance to pests. The wood is denser and more pressure-resistant, resulting in lower maintenance costs. All timber used in construction was sourced from Switzerland and has an excellent ecological footprint. Local sourcing of raw materials was equally central for the other building materials. For example, the granite used in the lounge and mountain lounge comes from Silenen and Ticino. The buildings are heated using ground-source heat pumps. Connections for a potential future photovoltaic system have been installed. Construction was carried out primarily with building firms from Uri, whose craftsmanship enabled the lodge to be completed in just 14 months.

We delight our guests with healthy, creative and lovingly prepared dishes from the Alpine region. We want to inspire our guests to occasionally go without meat at home too, and serve vegetarian dishes during the day, with a meat dish only in the evening. When purchasing meat, we pay particular attention to animal welfare and source exclusively Swiss meat from the local region. We know that halving meat consumption on our planet is one of the biggest levers for achieving sustainability goals in relation to water scarcity, CO2 reduction, deforestation and other aspects. This approach therefore fits perfectly with our philosophy. In menu creation, we focus on seasonality and regionality. Our kitchen has neither a deep fryer nor a microwave, and we produce almost everything ourselves.

Great importance was placed on an optimal energy balance during the construction and operation of Berglodge37. This also applies to all logistics processes in procurement. Room bookings are therefore preferably for two nights, for which you benefit from more attractive room rates. Rooms are only cleaned on departure day. This saves unnecessary washing cycles and optimises the use of cleaning products, all of which are biodegradable. The ground-source heat pump requires very little energy, and the latest-generation kitchen appliances all meet the highest energy standards. We encourage our guests to reach Berglodge37 by public transport wherever possible. The Eggbergen are car-free and guests reach us by cable car followed by a short walk. A continuous improvement process has been implemented to ensure and maintain all relevant processes.

Both during the construction and operation of Berglodge37, sustainability has been a priority. We work with regional partners wherever possible. Our bread, for example, comes from a bakery that meets our high standards and uses only Swiss produce. Our wine selection consists of Swiss wines, two of which come directly from Uri. Our yoghurt is produced on the farm on the Eggbergen, breakfast eggs are supplied by staff from their own chickens whenever possible, and cheese is sourced from the surrounding alpine farms. We regard all our suppliers as partners and maintain regular contact with them.

We avoid waste wherever possible. By foregoing meat and fish, complex and costly refrigeration systems are eliminated. A continuous improvement process has been implemented to ensure and maintain all relevant processes.

We see ourselves as an innovative employer in the canton of Uri. In addition to full-time positions, we also offer part-time roles that allow, for example, young mothers to be active at Berglodge37 for a few hours a week. All our employees share the vision and philosophy of Berglodge37 and can continuously contribute ideas and suggestions for improvement within our participative leadership model. We value flat hierarchies and nurture the talents of our employees.