ArchitectureThe building dates back to 1898. When Roger Filliger acquired Bellevue-Terminus in 2009, from an economic point of view it would have been best to demolish the building, which had sunk deep into a slumber – but that was out of the question for the host. When it was taken over, most of the then 101 guest rooms were in poor condition and very few of them had ensuite bathrooms. The spacious halls had become storage rooms, the lobby was deserted. A lot has happened since then: it has been cleaned, painted and patched and what used to be 101 small rooms have been turned into 73 4-star rooms, the size of which varies between 22 and 34 square meters. With the conversion work, the Belle Epoque was reinterpreted and combined with modern elements. During the second major renovation phase in 2017, there were delays as the building had to be earthquake-proofed, which was time-consuming and expensive. Instead of being discouraged by this, the idea was creatively rethought: the massive concrete walls in the lobby and "LivingRoom" were not plastered in places and fascinate guests today with their stylish non-finito look.

FoodAt the rich breakfast in the LivingRoom by BT, predominantly regional, partly organic products are available for the guests. The hotel's Yucatan restaurant serves dishes from all over the world, and there are always vegan and vegetarian options. Food allergies will be accommodated where possible. A special feature is the ChefsPlayground menu: every two weeks, one chef from the team designs a small menu with his favorite seasonal dishes - and can let off steam to his heart's content. In the summer months, the BARavan, a caravan from the 1960s, offers snacks and drinks that can be consumed in an idyllic setting in the cozy outdoor area right by the beautiful Erlenbach.

SocialThe approximately 50 employees at Bellevue-Terminus form an unbeatable team. Everyone is encouraged and challenged equally and yet individually, they work together and for each other. The division of labor is planned optimally and at an early stage. The staff catering is varied and rich in vitamins and once a week there is even a yoga session for employees only. The hotel sponsors various local clubs on site. As a member of Cuisine sans frontières, Bellevue-Terminus supports the development of gastronomic meeting places and training centers in crisis areas. In addition, Roger Filliger is committed to "Water for Water", an independent non-profit organization, in Mozambique, Zambia and Switzerland for a sustainable and fair use of water as a resource. The hotel is also part of the OK:GO initiative: Its aim is for all Swiss tourism companies to provide structured and public information on the accessibility of their offers, which makes travel planning easier for people with disabilities, senior citizens and families with small children .

EnvironmentAlthough from an economic point of view it would have been cheaper to tear down the old building than to renovate it, Roger Filliger opted for the latter. Certified wood and sustainable fabrics were used during the renovation work. A groundwater heat recovery pump covers 80 percent of the energy requirement and saves more than two thirds of the heating oil requirement. The electricity in the hotel is generated 100 percent by hydropower. All guest room windows have been replaced with triple glazed windows. In unoccupied rooms, the temperature is automatically regulated downwards, and a water reduction system has been installed in the showers. The hotel voluntarily participates in the program of the Energy Agency for Industry and is committed to actively reducing CO2 emissions and optimizing energy efficiency. In order to prevent unnecessary food waste, the portion sizes in the restaurant are designed as optimally as possible and the buffets are not oversized, although second helpings are of course provided if necessary. Where rubbish cannot be avoided, it is separated and recycled.