Romero & Schaefle
The Greulich hotel, housed in a renovated industrial building, is an intimate town hotel with 18 junior suites and rooms, a restaurant and bar-lounge, as well as a banquet room, all reflecting the reduced styles of the late seventies.
An almost anonymous side entrance leads into the small hotel lobby, bar and restaurant. The atmosphere is ligh and airy with natural wood panelling and terrazzo floors. The windows and columns are painted a satiny grey.
Another courtyard, open for dining during the summer months, is paved with sky blue tiles. A long narrow water pool and a natural cedar slat wall, separating the two courtyards, add a Zen touch to the exterior.
Manager: Luzia Penner
Head chef: David Martinez Salvany from Spain.
Cuisine at the Greulich is based on the "Slow Food" philosophy.
Named after the Swiss social reformer Hermann Greulich (1842 - 1925).
The Greulich opened its doors to guests on July 15th., 2003
Facts about Hotel Greulich
Thomas B. Brunner
Last updated: December 19, 2013
Weil am Rhein,