Time for you. Since 1910. Dear guest To have time for you – this has always been important to our family. The faster the world turns, the more valuable time has become. You are worth taking the time. You are what motivates us daily to do our best, to be better, to be among the very best. For this we say thank you. Your loyalty has helped to make our seven guest establishments over the past 103 years into the Zermatt jewels that they are today. To better illustrate the unity of the seven Julen houses and to allow you, dear guests, to benefit from this union we are presenting ourselves new under the brand “Tradition Julen”. Learn more about this tradition on the following pages. Get to know us. We look forward to getting to know you and the time you will spend with us. Sincerely yours The Julen family

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The Julens. One family – one tradition. Zermatt, 1918. For hours every day, the small, eight year old Meinrad waited at the train station, hoping for travelers looking for an accommodation. Guests he could bring to his mothers pension. People who helped him, his mother Pauline and his siblings make ends meet. But he was always cautious – for “inviting” as Meinrad did, was prohibited. But that was the least of his problems. Meinrad’s young life was anything but carefree. His father Andrew had died of pneumonia four years earlier, after opening the pension together with his wife in 1910. He left behind for his family the guesthouse and a small farm with four cows. Meinrad was at the time only four years old, his mother awaiting her seventh child. Soon it became clear that Meinrad had inherited the business savvy of his father. Lucky for Pauline, for even though she was extremely capable, she needed the support of her children. Meinrad and his brothers actively engaged in the family welfare. At age 18 the second youngest son took over the main responsibilities for the family business. 4

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Hotel Julen, 1938

When he was 26 years old, the family was able to purchase some property. The old pension was not ideally located. Meinrad seized the opportunity and in 1937 built on the newly acquired property the Hotel Julen. From larch wood worth CHF 15,000 he built a guesthouse with 24 rooms. With much love and passion he ran the hotel with his mother, and

then from 1947 with his wife Olgi. During this time the local hoteliers began to invest in the future of their village. Up until then Zermatt was only accessible for guests in summer, and winter meant hard times for the hoteliers. But their goal was to see Zermatt become the most beautiful winter sport resort in the world. It was worth it, soon the tourism flourished in winter as well. 6

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Meinrad and his wife Olgi had four boys and three girls. Son Paul threw himself passionately into the family hotel business. In 1972, together with his brother, he bought eight traditional Valais black nose sheep to try his hand in agriculture. This has remained a passion for Paul until today. But that’s another interesting story … (read more on page 46).

many years been a sister hotel to the Julen establishments and the sheep breeding – with 300 traditional Valais black nose sheep – is Paul Julen’s pride and joy.

In 1981 the Hotel Julen was completely renovated under the direction of Meinrad and son Paul – only the shell of the old house was preserved. Paul married and together with his wife Daniela he took over the management of the hotel in the same year. Additionally, they opened the restaurant Julen and the Schäferstube. Their happiness was completed by the birth of son, Paul-Marc, followed a little later by their two daughters Sophia and Rebecca. All three children of Paul and Daniela have chosen the profession of hotelier. Not surprisingly, as the Julens have obviously discovered this passion in the cradle since 1910.

Today, Paul and Daniela Julen run their business together with son Paul-Marc and daughter-in-law Cindy. Since the third generation has become active in the Julen establishments, they have added the restaurant Stafelalp, the après-ski bar Papperla Pub and Nightclub Schneewittli. Not only is the Tradition Julen continuing to grow – but also the family. Paul-Marc and Cindy’s children Jarno-Meinrad and Rajan-Pierre are the beginning of the fourth generation. The history of the Tradition Julen will be further written …

The Hotel Julen, which has been one of the Romantik Hotels since 1982, has been under constant growth and renovation. Thus, a spa area, a large swimming pool, additional rooms and an enlarged restaurant have been added over time. The Hotel Daniela has for 8

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Paul-Marc with grandfather Meinrad, 1993

Rebecca, Paul, Daniela, Sophia and Paul-Marc in winter 1998

Cindy, Paul-Marc, Jarno and Rajan in summer 2013 10

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Seven Julen houses – seven jewels. Whether you’re a hotel guest, gourmand or party guest. The umbrella brand «Tradition Julen» officially unifies since December 2013 what has long belonged together – the guest establishments of the Julen family. In the guest houses of the Tradition Julen the wellbeing of our guests is looked after 24 hrs a day. Around the clock we as a family, together with our team, are there for you. New benefits of the Tradition Julen • Cashless payment: Your room key card is the key to our services! By showing your key card, all your consumption in any of our guest establishments will be billed to your room. • Visit the sheepfold: a free experience for our hotel guests. • Events in Schneewittli: our hotel guests have fun without paying an entrance fee. More benefits under: www.julen.ch 12

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Time for romantic moments. Time for Tradition Julen.

“Our many returning guests to the Hotel Julen are the best proof that we offer an experience for all the senses. Just the view from bed of the morning sun on the red-tinted Matterhorn – you can never get enough.” Paul-Marc Julen

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traditional business since 1937
 32 rooms in chalet style centrally located open year round SPA with large swimming pool and fitness area hotel bar Julen Lounge with a traditional and stylish ambience generous breakfast buffet salad buffet middays and evenings half pension menu on request free Wi-Fi free soft drinks in the minibar
 pets are welcome free transfer from the Zermatt train station

Romantik Hotel Julen Riedstrasse 2 3920 Zermatt +41 27 966 76 00 www.julen.ch

Chalet double room

Swimming pool in the Julen SPA 18

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Time for tranquil comfort. Time for Tradition Julen.

26 comfortable single, double and family rooms, some with fireplace central but quiet location open year round free use of the SPA, swimming pool and fitness area in the Romantik Hotel Julen free afternoon snacks and drinks in the hotel lobby large salad buffet and half pension menu in the Romantik Hotel Julen on request free Wi-Fi free soft drinks in the minibar
 pets are welcome wheelchair accessible
 free transfer from the Zermatt train station

“Our guests at the Hotel Daniela appreciate the relaxed atmosphere, the tranquility and the warm hospitality. The shared use of the spa area and the gourmet menu at the Romantik Hotel Julen make our value for the money unbeatable.”

Hotel Daniela Steinmattstrasse 39 3920 Zermatt +41 27 966 77 00 www.julen.ch

Daniela Julen

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Time for specialties. Time for Tradition Julen.

“The doors of the Restaurant Julen are open for everyone! Our diverse clientele enjoys our varied cuisine in a cozy living room atmosphere.”
 Paul-Marc Julen

open year round
 cozy living room atmosphere “9 o’clock” coffee break specials generous salad buffet middays and evenings with home-style regional cuisine lamb specialties from our own family farm-raised sheep traditional or gourmet menu in the evening large dessert buffet every Thursday
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We recommend you to book your table in advance! Restaurant Julen Riedstrasse 2 3920 Zermatt +41 27 966 76 00 www.julen.ch

Time for local fine food. Time for Tradition Julen.



“The Schäferstube combines for me my two great passions: entertaining guests while at the same time, sharing with them my life-experiences as a shepherd. In our ‘Stübli’ one can feel, experience and taste the traditional Valais. My home.”

open year round in the evenings rustic decor in a cozy ambience raclette, cheese and meat fondue meat specialties on the wood fire grill lamb specialties from our own family farm-raised sheep an exceptional selection of wines from the Valais

We recommend you to book your table in advance! Restaurant Schäferstube Riedstrasse 2 3920 Zermatt +41 27 966 76 00 www.julen.ch

Paul Julen

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Time for delectable views. Time for Tradition Julen.

open from June till October and December till April depending on the train schedule Schwarzsee Paradise accessible on foot from the mountain station Furi in ca. 90 min. (Matterhorn-Trail No. 29) or from Schwarzsee in 60 min.
 directly on the ski run No. 52 hot stone table grill with bison, beef filet and tuna
 lamb specialties from our own family farm-raised sheep ideal for sharing a gourmet platter with friends house specialty “tarte Tatin” whirlpool on the sun terrace perfect for your mountain lunch
 at 2200 m optimal location for special events

“Sitting on a sheep-skin, enjoying Stafelalp specialties and taking in the one of a kind view of the Matterhorn – what could be better?”

We recommend you to book your table in advance!

Daniela Julen

+41 27 967 30 62 34

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Time for legendary après-ski. Time for Tradition Julen.

“This is the gathering spot for locals and visitors, young and old, skiers and snowboarders to relax together. In Papperla Pub people know each other – or quickly make new friends. Traditional après-ski with live music and a good-mood guarantee!”

open June to April 14.00 till 2.00 après-ski and evening parties with live-music large beer selection, Guinness on tap après-ski on the terrace snack menu with burgers and nachos

Cindy Julen

Papperla Pub GmbH Steinmattstrasse 36 3920 Zermatt +41 27 966 76 00 www.julen.ch 38

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Time for enchanted party nights. Time for Tradition Julen.

“Everyone knows: The hottest parties in Zermatt, happen in the ‘Schnee’! When it starts to get quiet elsewhere, the party is just getting going in Schneewittli. Spread over two levels, tireless princesses and frog-princes can dance the night away or watch the wild goings on from above.”
 Cindy and Paul-Marc Julen



open daily December to April (closed Monday
to Wednesday) 23.00 to 3.30 
 July to November open only on weekends the best parties with well-known DJs and bands legendary rock’n roll Sunday “Party Corner” reservations possible
 large selection of shots in three different bars 42

Schneewittli Nightclub Steinmattstrasse 36 3920 Zermatt +41 27 966 76 00 www.julen.ch 43

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Schwarzsee Winter ski run No. 52

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Summer Matterhorn-Trail No. 29

Restaurant Stafelalp

Shepherd with body and soul. “When the alpine meadows are lush and green in Zermatt, the mountain flowers bloom in intense colors and my sheep graze peacefully in front of snow-capped mountains with their long wool washed white by the summer storms, I’m happy. This is home for me.” Paul Julen‘s eyes sparkle. Full of enthusiasm, he speaks of his finest moments as a shepherd. And the animals to which he has devoted so much passion are really something special. The spiral horns, long white wool, black spots on the legs and not to forget the black coloring on the head. In 1972 when Paul Julen and his brother bought eight of the traditional Valais black nose sheep, he had no idea that it would change his life. Neither of them had any idea about sheep. Starting together, they had to learn everything from scratch. Today, with 300 animals Paul Julen is the world’s foremost breeder of this sheep type. However, “I’m not only interested in breeding. Through these sheep our guests can learn so much about the culture and life here in the mountains.” 46

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Each year the Julen family cures 100 lambskins, some are used so that the guests have nice soft seats in their restaurants, others are sold as popular holiday souvenirs. They also process the 1,200 kg of wool which the sheep give every year. This is the first year that the wool has been made into warm blankets for guests. “Fortunately, there’s always a black sheep in the herd so we can use our own wool to embroider the ‘Tradition Julen’ logo on the blankets.” said son Paul-Marc. He has also succumbed to the charm of the black noses and enjoys when he can find the time to go visit the animals with his boys Jarno and Rajan. From June to October the black nose sheep are up at the alp. One herd at “Hohweng”, one at “Hohbalm” and the third above the Stafelalp. Paul Julen: “The pastures are all over 2400 m, there our sheep can move freely about and are happy”. So that they do not wander off too far, once a week they’re brought “Gläck” – a mixture of salt and hard bread – which is always placed in the same place on the stones for the sheep to eat. “For us shepherds, these are the most emotional moments. What could be better than seeing an animal free in the wild?” father and son agree. However, there is still a lot of work to be done. On over 250 parcels of 48

land about 80 tons of hay are produced for the winter – much of it still by hand. The sheep spend the winter months in a barn on the edge of the village. This provides the opportunity for the Julen family to bring their animals even closer to their guests. Since December 2013 it’s been possible to visit the sheep barn with either Paul or Paul-Marc, who know many interesting facts and stories about the black noses and traditional farming in the area. Guests are then invited to enjoy a good glass of wine with cheese and meat from the Julens’ own production. The meat of the black-nosed sheep is a special treat and the taste often appeals even to those guests who otherwise do not eat lamb. “This is partly because at this altitude the animals are grazing on the best wild herbs.” says Paul Julen. About 180 lambs and 30 ewes are slaughtered annually. This however cannot meet the needs of their restaurants. The demand for lamb specialties is large and the excellent quality of the meat is famous far beyond the country’s borders. Therefore they also buy additional lambs from other shepherd colleagues. Even though it’s always hard for Paul Julen to see his animals off on their way to the slaughterhouse – this 49

“The pastures are all over 2400 m, there our sheep can move freely about and are happy.”

Paul with his first flock of sheep on their way to the alpine meadows, 1973 50

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is also a part of the cycle. And when, during “Lämmli time” every year around 200 young animals are romping around the fields, the circle closes again. “The fact that I can combine my work as host with the passion for my sheep, is a gift. If I were only working 52

with the animals, I would feel I was missing something. Just as if I would only work among people, I would feel the same.” Good that Paul Julen does not have to choose just one. Because it’s the same the other way around: he would be sorely missed by his sheep, as well as by his guests. 53

The Julen family.

Farieda Esmail, Executive Assistant The good fairy in the background. Since 2000 she has worked for the seven Julen guest establishments.

The Tradition Julen would not be what it is without our employees.

“I like working here because I am appreciated and supported. That I can work independently is also very valuable. The Julens are like a second family to me!”

They are daily here for our guests, with enthusiasm and commitment. Our colleagues are the jewels that bring a special shine to each of our establishments.

Carlos Batista, Concierge The man for all seasons. Working since 1995 for the Romantik Hotel Julen and the Hotel Daniela.

We’d like to put the spot light on two special longtime employees.

“ I like my work here, and especially that I learn something new every day. I also enjoy very much the contact with the guests. It is motivating to work for the Julens in a relaxed and friendly atmosphere.” 54

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Time for the art of cooking – Braised lamb shank à la Julen. Joe Lackner, head chef of Restaurant Julen makes an exception in opening his cookbook and revealing how you too can cook a little bit of the Tradition Julen at home.

4 Recipe for

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people

(ca. 1 kg) mb shank la s e c 4 pie ion 150 g on ot 80 g carr ow carrot 80 g yell riac 80 g cele to paste m  g to a 0 0 1 d wine 250 ml re uillon beef bo 2 liters clove 1 garlic af 1 bay le e 1 clov berries juniper 2 f rosemary sprig o 1 of thyme 5 sprigs er salt, pepp n) h to thicke (cornstarc

1. Season the lamb shanks with salt and pepper and lightly brown in a little oil. 2. Remove the lamb shanks from the pan and set to the side. Using the same pan, brown the chopped vegetables and onion. 3. When the vegetables have a good color, add the tomato paste and cook for a short moment. 4. Add the red wine to deglaze the pan and cook until the wine has evaporated. 5. Add the beef bouillon then the rest of the ingre dients and the lamb shanks to the liquid and simmer for 2.5 – 3 hrs until the meat is tender. 6. Add water as necessary, so that the shanks are always covered in liquid. 7. When the shanks are tender take them out of the sauce. Pass the liquid through a fine sieve, return it to the pan and reduce for a short moment. If necessary, thicken the sauce with a mix of cornstarch and red wine. 8. Season to taste. Warm the shanks in the sauce shortly before serving. Joe Lackner’s professional tip “A classic creamy polenta rounds out the dish perfectly. I also recommend a Merlot from the Tradition Julen wine selection. Give it a try – I’m sure your guests will be impressed. I wish you hours of cooking and feasting enjoyment!“ 58

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Time for you. Since 1910.

Tradition Julen Riedstrasse 2 3920 Zermatt +41 27 966 76 00 www.julen.ch 60