Locked down in paradise: Resort uses down time to prepare for guests

Executive chef Stephen Losee checks on fresh herbs and vegetables growing at the Edelweiss Lodge and Resort. The lodge’s restaurants are adapting a farm-to-table approach to dining.

The last year been a challenging one for members of the armed forces stationed worldwide.

In Germany, the most recent COVID-19 lockdown began in Nov. 2020 and only recently has started to ease. Dining out, relaxing with a group of friends, and traveling on vacation seem like experiences from a distant past.

However, now that there seems to be some light at the end of a long tunnel, the DOD community in Europe is eager to start making up for lost time. When travel is once again allowed, the Edelweiss Lodge and Resort in beautiful Garmisch, Germany, will be ready to welcome back service members and their families.

Even though the Edelweiss staff could not serve guests during the various lockdowns in 2020, they were not idle. Improvements throughout the property were made with the focus on the customer experience.

Cleaning staff at the Edelweiss Lodge and Resort ensure guest rooms are thoroughly disinfected and safe for visitors.

Numerous projects were completed that would have been difficult to finalize during normal operations.

Guest rooms were repainted, and wood paneling was refurbished inside and out. The mattresses were upgraded to a super comfortable high-end brand. Lighting throughout the hotel was replaced with energy-saving LED lightbulbs. Heating controls in guest rooms also have been upgraded to a more efficient system to reduce overall energy consumption at the resort.

Since opening over 15 years ago, 2.5 million guests have walked on the Edelweiss Conference Center carpet. That carpet has finally been replaced in all the meeting rooms and offices. Major speed and accessibility upgrades to the Wi-Fi network currently are being installed.

The Edelweiss Lodge and Resort conference center is the premier meeting destination in Europe. New carpet was recently installed throughout the meeting rooms, and a new Wi-Fi system is being installed.

A major emphasis while closed has been on improving the quality and freshness of the resort’s food offerings. The new executive chef, Stephen Losee, has developed new menu items at each of the three restaurants. His emphasis has been on using locally produced ingredients. Losee recently had an extensive herb and vegetable garden installed on the resort for a farm-to-table approach.

From sourcing locally roasted coffee to offering locally brewed beer, resort staff are confident these developments will be something guests can appreciate and taste.

The staff are proud of the improvements and eager to welcome back guests.

For more information, visit https://www.edelweisslodgeandresort.com