The Bergbeizli: a bit of a family project

The mountain restaurant at Raten will open under new tenants on 1st November,. They will be focusing on regionality and homemade food.
 

Sarah Henggeler and Luzia Nussbaumer (maiden name also Henggeler) have their hands full. The two women from Oberägeri are taking over the Bergbeizli St. Jost restaurant on the Raten, which will be opening again on the 1st November. They thereby answered the questions of the Zuger Zeitung newspaper on the go between numerous last-minute errands. For example, they have just bought wine glasses. ‘We can take over much of the inventory, but we also have to buy some new things,’ says Luzia Nussbaumer.

The two women have known the Oberägeri corporation's mountain restaurant, which was most recently run by Marlen and Xaver Müller-Keel, for a long time. Sarah Henggeler has many years of experience in service, and lives just a few minutes away from the mountain restaurant. And Luzia Nussbaumer, a trained chef, used to help the previous tenants during the winter when they had groups of guests. They’ve had had their eye on the small restaurant for some time. ‘We knew that we would apply when it became available,’ says Sarah Henggeler.

They have known the restaurant for a long time – and are now taking it over: Sarah Henggeler (left) and Luzia Nussbaumer.
The chapel of St. Jost, which gives the restaurant its name, is next to the alpine farm
The Bergbeizli is intended to be a family-friendly destination                         Photos: zvg/Daniel Staub
 

Bratkäseschnitte as a highlight
What do the two have in mind for the restaurant, which is idyllically situated between woods and meadows with a view of the mountains? ‘We want to make as much as possible ourselves, and buy regionally as far as possible,’ is their credo. The menu includes fondue and meringue from Alosen, homemade gingerbread and tarts. There will also be a mountain lentil stew (Berglinseneintopf) for vegans. ‘Our Bratkäseschnitte (fried cheese sandwich) will definitely be a highlight,’ says Luzia Nussbaumer. The cheese is melted in a pan with cider and served on bread.

The drinks are also regional: the sweet cider comes from Morgarten, the beer from Baar, and the wines from Switzerland. And homemade egg liqueur (Eierlikör) is added to the Hüttenkaffee. The prices are intended to be ‘reasonable’ and family-friendly, the two emphasise.

The conditions under which they will be running their business in future are simple. Electricity is generated solely by a photovoltaic system, which is sufficient for lighting and the refrigerator. The small kitchen has a wood-burning stove and a gas stove; there is no oven or dishwasher. When the weather is fine, a barbecue will also be set up outside. ‘You have to think a little about what's possible,’ says chef Nussbaumer, who ran the Unterägeri Strandbad (lakeside lido) for ten years and most recently worked at the Ägeribad. She will work in the kitchen at the Bergbeizli, while Sarah Henggeler is responsible for the service.

‘A bit of a family project’
The two also receive support from their relatives: Luzia Nussbaumer's sister-in-law will help out in the restaurant, as will their two husbands, and perhaps even their children at times. ‘It's a bit of a family project,’ says Sarah Henggeler. And Luzia Nussbaumer adds: ‘lt's not a big business. If two or three people help out, it's quite manageable.’ The restaurant can seat 30 people inside, and there are seven tables and benches on the terrace.

Although the restaurant will be open all year round, it will only actually be open on Saturdays and Sundays from 10 am to 5 pm and, as of recently, on Fridays from 3 pm to 10 pm. The Bergbeizli will also be open on public holidays and during the Zug school holidays. One thing is clear: ‘We want to be up here in all weathers,’ says Luzia Nussbaumer. The Bergbeizli also has its charm on the inside, and, on request, the doors will be open for groups outside regular opening hours.

But there is still a lot to do before that happens: the windows in the restaurant are currently being resealed, the fireplace is being re-plastered and the tables are being sanded down, they say. A new website is also in the works, as is the menu.

Even though the to-do list is long, the anticipation is palpable.