GrindelwaldMagazin 2021/22 SOMMER EN

Edition 6 2021/2022

OUTDOOR KITCHEN

EATING UNDER THE BLUE SKY

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ORGANIC TREASURES

A FAMILY FROM BÖNIGEN SETS ON SELF-SUFFICIENCY

AT HOME IN GRINDELWALD

ROLF „MÄCK“ BELONGS TO THE VILLAGE PICTURE

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YOUR PARTNER

FOR THE MANAGEMENT OF YOUR

HOLIDAY APARTMENT We take over for you: • administrative work • cleaning • check-in / check-out • guest care We are looking forward to your contact!

OFFICE GRINDELWALD:

OFFICE INTERLAKEN:

Dorfstrasse 118 | 3818 Grindelwald +41 33 854 11 40 welcome@griwarent.ch

Untere Bönigstrasse 8 | 3800 Interlaken +41 33 854 10 10 interlaken@griwarent.ch

www.griwarent.ch

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DIVERSIFICATION IS WORTH EVERYTING For over 30 years, the GRIWA GROUP has been the point of contact for real estate, architecture and holiday apartments in Grindelwald. It all started with GRIWA PLAN AG, founded in 1987, as an architecture and engineering office. The then still small company began to grow in the early 1990s and quickly expanded its activities to other areas. With the founding of GRIWA TREUHAND AG, administration and sales were separated from GRIWA PLAN and continued as an independent company. The growing demand for rentable holiday apartments gave us the reason to establish the GRIWA RENT AG, what made it possible to professionally rent out our holiday apartments and later also apartments from third parties.

With the takeover of the von Allmen Wohncenter in Interlaken, the GRIWA GROUP was able to diversify even more in 2017 and today we can offer a wide range of real estate services.

Seven good years are often said to be followed by seven bad years.

Diversification as a risk management has proven to be very effective for us. Strategic flexibility and know-how in combination with a wide range form the basis for overcoming difficult situations and preventing future crises. As a group, we have so far been able to adequately master the current challenges in connection with the pandemic.

Not all of these prerequisites are always met and not every company can appear on the market in such a diversified manner. Mutual support and the promotion of our region as an attractive business and tourism location is and will therefore remain very important. We rely on mutual trust and continuity and thank everyone who adheres to the basic principle of cooperative partnership even in uncertain times. Together we will master the situation!

I sincerely wish you patience, courage and confidence for the many challenges!

Your Markus Friedli Chairman of the Board of GRIWA GROUP Holding AG

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Am ocri patuisquam,

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WHAT YOU GET & WHAT WE OFFER • Free access to the VIP lounge on 351 days of the year (complimentary free drinks & snacks) • Use of the gondola lift VIP cabin on 351 days of the year (Eiger Express) • 1 Jungfrau Platinum Pass, valid across the entire Jungfrau Railways route network • Includes the Grindelwald-Männlichen gondola lift • Includes the Jungfrau Ski Region in winter • 1 VIP parking space, complete with e-charging point, in the most convenient location in the multi-storey car park, right next to the terminal • Complimentary ski storage locker with the Intersport Rent Network • Attractive additional offers for accompanying persons

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BECOME A MEMBER OF THE JUNGFRAU PLATINUM CLUB NOW Contact +41 33 828 72 33 or vip@jungfrau.ch for questions about membership or registration

15.11.2021 16:18:32

CONTENT SUMMER

20THE GRIWA GROUP

16

THE GARDEN AS TRESURE CHAMBER

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PURE PLEASURE: OPEN-AIR FOOD AT BORT

12

RECIPES FOR YOUR KITCHEN

IMPRINT Producer: Concept: Editorial staff: Texts: Photos: Translations: Layout: Print:

30SUMMER ACTIVITIES MÄCK - ON THE STREETS OF GRINDELWALD

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36SHOPPING & EATING

GRIWA GROUP Holding AG, Dorfstrasse 20, 3818 Grindelwald GRIWA GROUP Marketing Susan Lerch | Nicole von Allmen | Nadja Portner | Michael Ackermann Annette Marti | Heidi Schwaiger | GRIWA GROUP Michael Ackermann | Jungfraubahn | Grindelwald Tourismus Eva Sailer GRIWA GROUP | Michael Ackermann Paul Büetiger AG, Solothurnstrasse 57, 4562 Biberist

Karl Anderegg AG Bauunternehmung 3818 Grindelwald Tel. 033 853 30 23 Fax 033 853 30 29 info@karlanderegg.ch www.karlanderegg.ch GrindelwaldMagazin_21_22_Sommer_EN.indd 5

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ALPINE CUISINE

OPEN-AIR CUISINE WITH A VIEW OF THE EIGER

Sebastian Schuster, Head Chef at the Hotel Aspen in Grindelwald, for once swaps the hotel kitchen for an outdoor cooking arena. Together with some colleagues, he cooks high above the village, leaving aside everything that does not provide an immediate taste experience. Visiting a special round table in Grindelwald Bort.

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Y

ou might think that someone who stands in the kitchen every day would like to deal with something other than cooking pots in his spare time. Not so for Sebastian Schuster who is Head Chef at the Hotel Aspen Grindelwald. For him, the focus is on the food, whether at work or in everyday life. He loves good products, he loves good food and even more so when he can share it with colleagues. On this particular day off in autumn, he meets up with a few friends high above Grindelwald for an unusual cooking session. Sebastian has come up with a number of recipes for a little feast in the fresh air. The sun is shining and the Eiger is laughing, only a few dripping remnants of snow in the fir tops in the nearby forest remind us that it can ABOVE Local products, grandiose scenery: Ingredients for Sebastian‘s suddenly turn to winter in the mountains outdoor menu. even in autumn. However, the warmth still has the upper hand and the Corona that in a hotel kitchen,“ says Sebastian know what it offers in terms of cuisine, rules allow for a small gathering. and adds: „It‘s important that you don‘t as when the dandelion leaves appeforget your heart, even where the rules ar shortly after the last of the snow, or „When we cook here in our free time,“ are stricter and the procedures clearer.” when the elderflowers blossom or it is says Sebastian, „it‘s something comple- Joy and enthusiasm have to resonate, time for fir-tip honey,“ says Schuster. He tely different to that of being in a hotel as someone like Schuster knows, ha- is fascinated by the things close to one kitchen. Here we can just do it the way ving been in the business long enough and also by the people who create surwe like to.“ In fact, he and his colleagues to have helped the kitchen at the Hotel prising products from these valuable rehave set up a kind of field, forest and Aspen gain a very good reputation. For sources in the Alpine environment. meadow kitchen. A pan blackened by him, this basic attitude has to do with the fire hangs above a fire bowl on a spe- professionalism. „You must never think, it Tilo Amft is the chef at the Café 3692 in cially made tripod, next to which another can be done“, he says, „but always have Grindelwald and shares this enthusiasm. wooden grill smokes. A small table ser- the guest in mind. He pays enough mo- Like Sebastian, he is originally from Gerves as a work surface and sideboard at ney for the food.“ Only if you have the many. The two chefs have lived in Grinthe same time. This arrangement would ambition to always do better you can hardly meet the strict hygiene regula- move forward. tions that apply in Swiss restaurant kitchens. For Sebastian, however, part of Sebastian Schuster is also inspired by the fascination and passion is this ori- the exchange with his colleagues who ginal way of cooking. The boys handle accompany him on this day. They all the axe, taking their time to prepare, have something to do with food and sometimes placing pans directly in the drink, a passion for special products fire, and wrapping stick bread around unites them and so they have all brought branches. There is hammering, firing, something to enrich the round table. In sizzling, chatting and laughing. Even a general, Sebastian attaches great imspeck of ash is allowed to fall into the portance to cooking with what the reratatouille - it is not the end of the world gion has to offer, what is found in the and at most, something like that adds nature and produced locally. „The betextra flavour. „Of course, you can‘t do ter you know a place, the sooner you

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ALPINE CUISINE

ABOVE

Sebastian (right) and Tilo are lucky at Mühlibachsee, the trouts are biting.

delwald for the past 26 and 16 years, and love the village and the mountains, which have long since become their second home. Now Tilo and Sebastian are standing in front of the trout they caught while fishing together at Lake Mühlibach just a few steps away from the chalet. „No trout is as good as one you‘ve caught yourself,“ says Tilo, beaming all over his face. Sebastian grins and pours

oil into a pan. He has mixed beer-batter in a small bowl. As soon as the oil is hot, he will turn the pieces of fish in the batter and then fry them in the oil. Tilo thinks one of the trout needs to be grilled whole. He stuffs it with fresh rosemary and lemon slices and clamps the fish between a grill. „Fishing is a perfect hobby for a cook,“ says Sebastian, „and that even during corona!“ Fish is close to

ABOVE

Marco takes care of the stick bread, which gets its roasted aroma over the open fire.

him as a food, he says, and that is why he appreciates seeing the whole chain.

Sebastian likes fishing not only for the catch, but he thinks it is simply beneficial to be in the nature and switch off. As a member of the Grindelwald Fishing Association, he is entitled to buy a permit for Lake Mühlibach and fish there. The small lake a few steps away from Bort station is leased to the local fishing association and so the trout actually have

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Care is needed here: Steffen and Sebastian bake the trout in beer batter.

a very short way to go from the lake to the barbecue.

While Sebastian and Tilo are busy with the fish and sipping their Aspen gin, a real cheese miracle appears on the already richly laden table in front of the chalet. Sandro Just, also a trained chef and now an employee of the Bernese cheese specialists Jumi, unpacks his treasures and piles them on a wooden board. He has brought a whole crate full of special cheeses. They have unusual names like „Blaus Hirni“, „Uralts Hirni“, „Mürgu“, „Schafseckel“ or „Summerhimu“. There are explanations and stories about each cheese, and in some cases the way they are made is an anecdote in

itself. The cheese specialists at Jumi are experts at doing something crazy and seeing what comes out of it. They treat their cheeses with care and love, adding something here or letting something mature there - this is also how they treated the Belper Knolle, a fresh cheese with a pepper crust that was once forgotten by chance somewhere in the cheese cellar.

The „Jumis“ discovered that the Belper Knolle also tastes excellent when ripe because it can then be grated over dishes like truffles. Sebastian Schuster‘s opinion is clear: „There are many good cheeses,“ he says, „but few are as innovative as Jumi.“ Sandro Just himself is fired-up about his job. The Grindelwald native, who also worked in Sebastian‘s

ABOVE

kitchen for a while, especially loves looking after the Jumi market stall in Bern‘s old town. „I enjoy interacting with people,“ he says, „so the market is just right for me.“ Sebastian Schuster would have liked to have kept Sandro in his kitchen, but also finds the current connection nice: „I used to explain things to him, now it‘s the other way round and I am learning new things from Sandro about cheese.“ Meanwhile, Tilo has prepared the pumpkin risotto, the mixture bubbles away comfortably in the cauldron over the fire and spreads a beguiling aroma. „Mürgu,“ says Sandro Just, „we‘ll put this in there!“ Tilo looks at him askance for a moment.

Sandro waves a piece of semi-hard cheese in front of Tilo‘s face. The cheese contains white and blue mould, so it unfolds a very special inner life and of course the corresponding taste. „Okay,“ Tilo says, „we‘ll try that.“ To Sandro‘s cheese platter, he in turn contributes pickled vegetables. He also sells these products under the label „Tilo‘s specialities, handmade in Café 3692“, sweet and sour vegetables, for example, curry cucumbers or the „Tilomat“, a special meat spice. Everyone tries the diffe-

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ALPINE CUISINE

very well. Further professionalization is planned for the near future which brings the future possibility of being able to brew, not only top-fermented beers, but also bottom-fermented ones. The new facility will also allow them to produce twice the amount of beer. Steffen Seidel emphasises, however, that „We still want to stay local because people appreciate drinking beer that has been brewed under the Eiger, or indeed under the Eiger North Face.“ For a small amount of production, the two brewers even use hops that grow not far from the Hotel Aspen - you cannot get more local than that.

Sebastian and Sandro are busy at the small table, which serves as a sideboard and dining table at the same time.

rent types of cheese before Sebastian admonishes them that he still needs someone to make the garlic mayonnaise or the Catalan-style aioli. Marco Lehne and Steffen Seidel set to work; the two are the founders of the local brewery Nordwandbräu. They peel the garlic cloves and pound them in a stone mortar. Little by little, they add oil until the mixture becomes creamy. The beer that the two drink, and which is of course also the basis of the beer-batter for the trout, co-

ABOVE

mes from their own production. „It was a crazy idea,“ Marco explains, „we‘ve always liked beer, and at some point we felt like producing it ourselves.“ In 2015 they started with just small quantities but quickly realised that there was a growing demand from hotels and regional shops. The two friends who moved to Grindelwald from Germany, like Tilo and Sebastian, and have known each other for 35 years. So the cooperation in the warehouse where they produce works

Quite a while later, the sun is already casting longer shadows over the mountain meadows. Sebastian and his friends sit at the table in high spirits and agree: The food was great! The cheese specialities and the crispy fish from the fire, the stick bread, the vegetable mix, the potatoes and the pumpkin risotto, the whole grilled trout - everything was met with approval. Now the „final firework“, as Sebastian calls it, a special dessert creation awaits: „Uralts Hirni“ a slightly shrivelled mould cheese from the house of Jumi (it is the version of the „Blaues Hirni“ that has been matured for over a year) served with dark chocolate, plum compote and roasted almonds. Sandro Just grins and looks expectantly at his

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colleagues as they place a small piece of the extremely aromatic cheese on their tongues, followed a little later by a piece of chocolate. „So piquant, so creamy,“ says Tilo, „it‘s amazing”. Sebastian says: „The combination is daring but really great. The strong flavours go very well together.“ The colleagues sit contentedly on the bench, gazing out at the mountains that are slowly turning to the colours of evening. A sip of Vieille Prune from the regional distillery Eigerwasser rounds off the day and, they all agree that the alpine open-air meal was a complete success.

Text: Annette Marti Photos: Michael Ackermann

INSPIRATION AND JOY Sebastian‘s dishes in different variations: www.hotel-aspen.ch Beer from the foot of the Eiger North Face: www.nordwandbraeu.ch Cheese as far as the eye can see: www.jumi.lu Tilos specialties: www.cafe3692.ch

CHALET LECOQ

Chalet Lecoq on Bort can also be rented as a holiday home via www.griwarent.ch:

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ALPINE CUISINE

SEBASTIANS RECIPES

PUMPKIN RISOTTO

300g risotto (e.g. Carnaroli rice) 2 onions, diced 4 cloves of garlic, chopped or pressed 200g pumpkin cubes A little pumpkin seed oil and seeds 100g mountain cheese (3 year old) to grate 100ml white wine Rosemary and thyme 1-2lt vegetable stock 100-200g butter PREPARATION 1. Fry onion cubes, garlic, risotto and pumpkin pieces in olive oil 2. De-glaze with white wine and allow to evaporate briefly 3. Pour in vegetable stock and simmer gently, keep stirring gently 4. When the stock has reduced, keep adding a little more, until the risotto is cooked but not overcooked 5. Before serving, grate the mountain cheese over the risotto and add the butter 6. Serve in a deep dish and decorate with pumpkin seed oil, seeds, quince compote, blue cheese, cress or herbs.

Fresh berries also go well with this risotto.

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AIOLI CATALAN STYLE

2 egg yolks 1 clove of garlic Sea salt and pepper 3 basil leaves 150ml olive oil A little lemon juice PREPARATION

1. Put everything in a stone mortar, grind well and crush 2. Add the olive oil gradually until you have a creamy emulsion 3. Season with a few squeezes of lemon juice 4. Serve with bread, a few tomatoes or the beer-batter trout

TIP FR O

BEER BATTER FISH

1 bottle Nordwandbräu (25cl) 2 egg yolks 2 egg whites 300g all-purpose flour (approx.)

Salt and pepper 500ml sunflower oil for frying 4 trout fillets

M

THE CH The trou EF t in the no now als o on the r th wall batter wit m re s t au r a nt of the enu in the gou h aioli is r met Hotel A spen.

Table r eser vat ion ASPEN alpin life : s +41 33 854 40 tyle hotel 00 | info @hotelaspen.c h

PREPARATION 1. Cut the trout fillets into pieces 2. Season with salt, pepper, lemon, Worcestershire Sauce (optional) 3. Mix beer and egg yolks 4. Slowly trickle in the flour until a creamy batter is formed 5. Season with salt and pepper 6. Just before cooking, fold the beaten egg whites into the batter 7. Place the trout pieces in the batter and fry in hot oil (160170 degrees) until golden brown

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ALPINE CUISINE

CHEESE WITH PLUM COMPOTE

100ml fizzy apple juice 100ml port wine 100g jam sugar Cinnamon stick Star anise, cloves 5 plums, halved „Blaues Hirni“ (very strong Jumi cheese) Dark chocolate, 78% cocoa content Smoked almonds Vieille Prune, e.g. from the Eigerwasser distillery PREPARATION 1. For the stewed plums, bring the apple juice, port and sugar to the boil. Add the spices.

2. Allow to reduce 3. Add the plums, return to the boil and immediately remove, then leave to cool 4. Arrange everything on a plate and taste the explosive mixture piece by piece

GIN TONIC ASPEN STYLE 1/3 Aspen Gin 2/3 tonic water A little orange zest A handful of blueberries 1 teaspoon fir-tip honey PREPARATION Mix Aspen Gin and tonic water, dissolve fir-tip honey, add orange zest and blueberries. Serve in a nice, well rinsed tin, e.g. Mutti Cherry Tomatoes.

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Make the Jungfrau Region your world – #DiniWält

jungfrauregion.swiss/label

Jungfrau Region Tourismus and its partners are launching a brand new label: #DiniWält.

It means “your world” in Swiss German and it’s an invitation: a call to people from near and far to discover and experience the authentic holiday and leisure experiences that the Jungfrau Region has to offer.

What makes the Jungfrau Region so appealing is its variety and authenticity.

It’s the uniquely harmonious combination of place and people—people who are hosts and tour guides, and much more besides. It’s the mountains with their dominating aesthetic that shapes the landscape, and the water that sometimes roars and tumbles into the valleys and sometimes calmly reflects the breathtaking beauty around it. Whether you are looking to take life at a gentler pace with a relaxing walk by the lake or want to get your heart pumping while out in nature with active sports and activities in the mountains, the Jungfrau Region has something for everyone. It's a whole world in a single region. And that’s precisely what the label #DiniWält is all about.

Become an explorer—or the Police Commissioner!

Make the Jungfrau Region your world – #DiniWält: As we gear up for our launch in the middle of June, we are looking for “explorers” who will curate and discover a world of their own right here in the Jungfrau Region. What’s more, our summer travel guide is now available. This travel guide has 88 pages of insider tips and background information about places to go, places to eat, places to stay and regional products. And last but not least, on 3 July, Jungfrau Region Tourismus is launching the interactive, outdoor crime-solving adventure “KrimiSpass Jungfrau Region” (only playable in German).

RER O L P EX ED T N A W Apply to be an explorer and with a bit of luck, you could win a week’s holiday in the Jungfrau Region: discover.jungfrauregion.swiss GrindelwaldMagazin_21_22_Sommer_EN.indd 15

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ORGANIC TREASURES

«MADE IN BÖNIGEN» – A FAMILY RELIES ON SELF-SUFFICIENCY Farmer Monika Wyss from Bönigen tries to produce as many products as possible herself.

Over the years she has improved her self-sufficiency, but even today it is a matter of constant trial, error and adjustment. But this is precisely what makes it so appealing for the mother of four.

«

And this,“ says Monika Wyss, taking a preserving jar from the shelf, „this is my homemade ‘fast food’: beetroot salad. I use this when I have to be quick.“ In this old house in the middle of Bönigen, the jars are piled up to the cellar ceiling. There are large and small, thick and thin jars, even bulbous bottles. When Monika Wyss tells you what is stored here, your mouth waters: Beebalm syrup and quince juice, preserved pears and row upon row of tomato sauce, not to mention all the different jams. The cellar is like a kind of treasure trove for the many things that Wyss harvests

from her garden and preserves. For many years now, the farmer and mother of four has been delighted with everything she can make herself. „It all happened that way,“ she says, „my interest in self-sufficiency also grew steadily. New ideas kept coming and today my drive is simply to have as many products as possible myself or to produce them myself. It‘s a matter of constant trial, error and adjustment.“ It excites her to try out what is possible but, Wyss puts it into perspective, she does not always succeed in implementing everything.

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The Bönigen resident lives with her family in the centre of the village; just outside is the farm that Monika, her husband Bruno, and his brother and parents run in a farming community.

For many years, there has also been a shop on the „Acherhubel“ farm which has many home-made products. Every Saturday, home-baked bread and plaited bread ‘Zopf’ as well as other baked goods are for sale. Having started small it is now a well-established business. „After the outbreak of the Corona pandemic, we were really overrun,“ says the enterprising farmer and laughs. „People wanted to buy more locally and we welcomed many new customers.“ She is very happy about this appreciation for agriculture. The trained baker/confectioner is particularly proud of her own flour. „Six years ago I said to my husband: We have almost everything but our own grain. Let‘s plant spelt,“ she looks back. Although many advised against it and said it wouldn‘t work, they tried it. Indeed, there were problems and the harvest failed but this was partly because it was a particularly wet summer. „I was about to give up,“ Monika Wyss looks back, „but my husband gave the word to persevere. We went to work again and sowed wheat, spelt and rye.“ Today Monika Wyss has her own flour for everything she bakes on Saturdays. And that is not all - interest also came from the region. The Victoria-Jungfrau Grand Hotel & Spa has already sourced Böniger flour for a special range of menus prepared only with ingredients from the local area.

Other hotels and restaurants are also purchasing goods from the farm shop.

Meanwhile, we have arrived at the garden, which is an impressive testimony to how, with care and the necessary know-how, an overwhelming basis for self-sufficiency can be laid. On this day in late summer, celery, cabbage and sweet corn are waiting to be harvested in the vegetable patch. Monika Wyss wants to use the chard leaves for ‘Capuns’. She flicks off a leaf of nasturtium with her finger and says: „You can eat it, it has an anti-inflammatory effect.“ Tomato bushes climb up the roofed sides of the house, tomatoes in all shapes and colours gleam in competition. Various herbs are drying in a solar-powered dehydrator, including marigold blossoms, which are later made into a balm. Monika Wyss leads us under the trees, here also the variety is diverse, not only are there apple and plum

ABOVE

The vegetables thrive in the raised bed, planted in well thought-out combinations and sequences.

trees, but also figs, quinces, elderberries and sour cherries.

It goes without saying that, in some way, all these products find their way onto the Wyss family‘s plate or into the jars in the storage cellar. „I love thinking about what I can cook with the produce from the garden that is ripe at the moment,“ says Monika Wyss explains the self-made dehydrator in her garden.

BELOW

Inserat_Alpenruhe_Quer_2240x720_EN_f_.pdf 1 11.05.2021 16:11:58

Hotel Alpenruhe, Wengen – a vintage design hotel The design philosophy of the Alpenruhe Hotel, with its peaceful colours and natural materials, shows an appreciation for some of Switzerland's best furniture and graphic designers. Thus, depending on the room category, you will find design classics such as the Fauteuil by Max Moser or chairs by Egon Eiermann. All rooms are equipped with a reissue of the Drei-Kant-Stabil cabinet from 1935. In addition, there is a fantastic view of the Jungfrau massif and the Lauterbrunnen valley. At breakfast, we emphasise homemade and regional dishes.

17 Hotel Alpenruhe, Galliweidli, 3823 Wengen, T +41 33 856 24 00, www.alpenruhe-wengen.ch, info@alpenruhe-wengen.ch GrindelwaldMagazin_21_22_Sommer_EN.indd 17

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ORGANIC TREASURES

and that‘s okay,“ she says. If she feels like it, she even tries to make her own vinegar from left-overs of apples.

the farmer‘s wife. She uses vegetables from the garden, meat from her own farm and might make spaetzli from her own flour to go with it. „With a menu like this, it is then really the case that I have only bought salt and oil from the shop. If I manage to do that, I‘m happy.“ Otherwise, however, Monika Wyss doesn‘t stress herself out. „There have been times, and there are still days, when I don‘t manage to do everything I want to,

FARM SHOP ACHERHUBEL

The tour opens one‘s eyes as to what is available in the nature all around us, if only we can see it and take care of it. For Monika Wyss, this mindful approach has long since become a matter of course. She combines cleverly, finding a place for every plant and knowing about seasonality. Everything comes together in a complex weave in which nothing is left to chance and thus hardly anything is wasted. „It is simply my passion,“ she says. Of course, this greatest possible self-sufficiency is also connected with a lot of work, requires flexibility and also a certain amount of composure when the goals remain unattained. The daily routine depends on which products are ripe and how much time is available to process them. „Sometimes I just freeze fruits or vegetables because it has to be done quickly,“ says the farmer. If she has more time, she cooks the fruits to preserve them, or juices them, cooks them into jam or puts the treasures on the dehydrator to dry. And when everything else is exhausted, they can resort to the simplest variant: „We throw the fruits into a barrel and take it to the schnapps distillery.“ Despite everything, Monika Wyss does not want to be portrayed as a superhero. It happens from time to time that a task remains undone and, she emphasises several times, „I have a wonderful network with my large family and other people who help out. Otherwise I wouldn‘t be able to do it.“ So not only are her own husband and children often involved in the work, but her parents who also live next door and lend a hand. In addition, Monika Wyss draws up a plan every week of what work she will do and when, and what she will cook. „Without this, I would flounder.“ Text: Annette Marti Photos: Michael Ackermann

Opening hours Mo-Fr: 17.00 to 18.30 Sa: 8.00 to 12.00 Each Saturday: sale of various breads and plaited bread from the farm Acherhubel 277, 3806 Bönigen

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TIP: PRESERVE PLUMS Cut the raw fruit in half and put them in preserving jars. Boil water with a little sugar and pour hot over the plums. Close the jars and place them in a preheated steamer (90 degrees) for 30 minutes. You can also put the fruit into old jam jars. If you have such a device available, use the steriliser or preserving machine. All products that contain acid or sugar can be hot-packed; this works with fruit or, for example, home-cooked tomato sauce.

Inserat_BucherGartenbau_112x144_en_Var2.pdf 1 06.05.2021 14:15:06

Metzgerei Roth_112x144_en.pdf 1 18.05.2021 14:59:22

TONI ROTH BUTCHER'S Dorfstrasse 72 (Gerbi) CH-3818 Grindelwald Tel. +41 33 853 03 33 +41 33 853 10 48 roth-metzgerei@bluewin.ch www.metzgerei-roth.ch

Roth Butcher’s leased the premises of the Chr. Inäbnit family in Auf der Gerbi on the 1st December 1998. The butcher’s is a family business. The parents Toni and Doris are the managers and the three sons Michael, Urs, and Thomas are happy to help whenever they are needed.

The priority of the butcher’s to use as many local animals as possible. All the veal needed can be provided by the valley except for in peak season. From September to mid-November, products made from Alpine pigs, which are raised extremely healthy, are available.

There are also some animals we only slaughter and process; products made from these are then marketed directly on farms or in farm shops.

Maintenance of chalet gardens Design of new and existing gardens Grindelwaldstrasse 72 CH-3818 Grindelwald Tel. +41 79 454 37 26 buchergartenbau@bluewin.ch

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We hope you enjoy your meal with the delicacies from the Toni Roth butcher‘s.

SOME OF OUR SPECIALITIES: · spicy «indian» pork · Grindelwald dried meat · Holzmatten ham

OUR DEVELOPED SAUSAGES: · Hintisberg-Chnebel · Bachseeli salami · Garlic sausage 19 · Holzer-sausage

15.11.2021 16:22:07

AT HOME IN GRINDELWALD

MÄCK ON THE ROAD Rolf Amacker, whom everyone just calls Mäck, is as much a part of Grindelwald as the Eiger. For years he has been clearing garbage from the village and keeping it clean. We went on a tour with him and learned a lot about „Gischter“, conventional greetings and the pitfalls of community work in winter.

T

he VW slowly makes its way uphill, yielding to the driver‘s will without resistance and squeezing through the landscape between tight curves and sloping grassy hillsides. It seems as if the relationship between vehicle size and distance does not fit. But the man sitting at the wheel knows exactly where he can and cannot get through with the van. „Ask anyone in the village who Rolf Amacker is,“ he says and laughs, „nobody knows him. But they‘ll tell you something about ‚Mäck‘...“ The 64-year-old has been working at the Municipality‘s Building Office for 15 years and is indeed a true Grindelwald original. Although, he points out, strictly speaking he is not a local as his father comes from Valais and his mother from Germany. „I‘m not a local, but you can‘t be more local than me“ he jokes. Two other words are important in connection with Mäck: „Gischter“ which is the Grindelwald dialect word for waste -everything to do with it is Mäck‘s re-

sponsibility. The second is Mäck‘s preferred job title: „Seckleerer“. This is a play on words for Seklehrer which means secondary teacher but as he points out: there are many teachers, but only one „Herr Seckleerer“ and that is just him.

Mäck takes a puff of his Marlboro and cranks the wheel. He laughs so loudly and heartily that you cannot help but be infected by his cheerfulness. In the meantime, we have turned off the rough side road onto the village street and are driving towards the centre. The modern, silver waste bins with the pointed nose and the wide open mouth are called „sharks“ by the people at the depot. With a few movements, Mäck opens the door, changes the bag, checks the device for the dog excrement bags and empties the ashtray. Mäck knows where each bin is and how it is used. He does not mind working with garbage, on the contrary, he has always enjoyed it, he says. „It‘s my job and I get paid for it.“ Besides, he says, he likes to

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travel alone on his tours and enjoys not being told by anyone what to do. „The only thing that matters is that it is clean at the end.“ When driving through the village, he raises his hand to the windscreen every few seconds because he is greeting someone. „I even practise that with the little ones standing by the side of the road“ he says. It goes like this: stick your index finger up in the air and send a long „Moooin“ after it. Mäck certainly does not hide his opinion when he sees something wrong with the way litter is treated. He immediately tells two teenagers, who are having a picnic in the Eigerplatz that he will not tolerate it if they throw ABOVE Mäck empties all Robidoc stations in Grindelwald. their empty cans out onto the square, as they had done last time. Litter belongs in the bin. geley located at the end of the village. authority, then this idea is automaticalThere, everything is sorted and proces- ly copied by the public.“ Only one thing Mäck takes the collected garbage, emp- sed for transport. „Basically, things have makes him mad these days. Some peoty PET bottles and aluminium cans in his improved with waste“ Mäck finds. „I ple, he says, have figured out a trick to VW van to the disposal yard in Tschinthink if we make an effort at the building get rid of discarded goods without payINS_224x144_unico_Grindelwald-Magazin_21_Engl_RZ_NEU.pdf 1 11.08.2021 08:35:05

«MOUNTAIN LOVE» What that can mean for you: Slowing down time, sending haste into the valley and taking in the moment in a deep breath.

We offer holistic advising in tax and accounting matters and perform audits as well as integrative fiduciary services. We are there for you: competent, discrete and ideally equipped (complete with hiking shoes).

3401 Burgdorf 034 427 73 73 burgdorf@unicotreuhand.ch www.unicotreuhand.ch

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3110 Münsingen 031 720 20 80

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muensingen@unicotreuhand.ch

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AT HOME IN GRINDELWALD

of the Grindelwald Public Works Department is also to clear the roads in winter. In the snowy winter of 2020/21, the staff went out 25 times in the early hours of the morning with various snow blowers, ploughs and salt machines. In a „normal“ winter this can be 15 to 20 times. The on-call services are scheduled on a weekly basis. In concrete terms, this means for Mäck that he leaves the house at three o‘clock in the morning to measure the amount of snow at various higher locations in the village. Depending on the measurements, he alerts his colleagues and on snowy days, up to 8 employees will be busy with winter services in the village. When there is more than ten centimetres of fresh snow, the „pony“ comes out, which is the small snow blower with which Mäck drives along the steep roads to clear the roadway. With a plough he would only push the snow to the edge which would eventually result in there being no way through. Winter road maintenance is always carried out in an orderly fashion which means a clear sequence of streets and parts of the village. This never changes because half-hearted or delayed snow clearance immediately gives rise to complaints. The working days in winter are hard and sometimes long but Mäck says: „That‘s a matter of attitude. We all know it‘s just part of the job and so we do the work that comes up.“ PET bottles go to the central collection point a little outside Grindelwald.

ABOVE

ing for them: „They put out an old piece of furniture marked ‚for free‘, preferably near the garbage houses, and wait for someone to take it.“ Often the thing stays there until someone from the Building Authority finally loads it up and disposes of it.

Mäck not only knows who lives where and what their waste habits are, but he also knows every metre of the more than 100 kilometres of municipal roads (see box). One of the tasks

The days when Mäck would drive through Grindelwald in his „pony“ or orange VW greeting everyone will soon be over. In January 2022, the garbage Manager from the Building Department will turn 65 and will then retire at the end of the winter season. He already knows that he will miss the job. „But it is what it is. You just have to adjust to that also” he adds. He is also looking forward to having more time for his hobbies - riding his motorbike, fishing and baking pizza in the wood-burning oven he built himself at home under the idyllic pergola he set up for himself, his partner and his friends. So it is qui-

BELOW Mäck is widely known for its good pizzas from the in-house oven.

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WYSS SOUVENIRS

In terl ak en Kleine Scheidegg

·

•

Switz er land

Switzerland

te possible that from the summer of 2022, a column of smoke will rise far more frequently from the pizza chimney at the top of Halten.

Text: Annette Marti Photos: Michael Ackermann

THE GRINDELWALD BUILDING AUTHORITY IN FIGURES: In order to keep the widely spread out village clean, to clear the snow in winter and to keep public life going in general, the municipality makes a great effort. In concrete terms, the Grindelwald Public Works Department maintains: • • • • • • • • • • • • • •

103.4 km of municipal roads 34.6 km of natural roads 195 km of footpaths 350 bridges and culverts 1.1 km of water channels 2.7 km crash barriers 1.5 km handrails 3.2 km fences 7 playgrounds 120 benches 8 public barbecue sites 19 rubbish collection points 115 waste bins 40 Robi-Dog bins

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KLEINE SCHEIDEGG

Wyss Sport & Souvenirs Familie Daniel Wyss Kleine Scheidegg 354 D 3823 Kleine Scheidegg Tel. +41 (0)33 855 15 45 info@wyss-sport.ch wyss-sport.ch

INTERLAKEN

Wyss Souvenirs Familie Daniel Wyss Höheweg 197 3800 Interlaken Tel. +41 (0)33 822 22 66 23 info@wyss-souvenirs.ch wyss-souvenirs.ch 15.11.2021 16:22:32

GRIWA ARCHITEKTUR AG GRIWA DEVELOPMENT AG

ACT RESPONSIVELY: RENOVATE BUILDINGS Almost half of the CO2 emissions in Switzerland are caused by poorly insulated houses. This situation could be improved with targeted building renovations. GRIWA ARCHITEKTUR AG has been carrying out such renovations for many years and has developed a 5-step concept specifically for this purpose.

T

he maintenance of a property is an important topic for all homeowners, which has gained additional weight in recent years with the discussions about CO2 emissions. It is undisputed that in older buildings, there is usually a high potential to reduce CO2 emissions if better insulation is used.

In general, it can be assumed that many houses built before 1990 have energy renovation potential. The materials used in the building, as well as the building technology, all have their own lifespan. In order to maintain or increase the value of the

building, it is advisable to obtain a precise overview of the existing building infrastructure. GRIWA ARCHITEKTUR works out the basics with its clients in five steps, thus creating an optimal basis for a successful building renovation.

The central starting point is the energy and drawing survey of the building. This will identify weak points and show the potential for the renovation. Of course, this is not possible without extensive documentation of the existing building. GRIWA ARCHITEKTUR combines many years of experience and

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state-of-the-art technology in its approach. In addition to a thermal imaging camera to detect thermal bridges and weak points in the exterior insulation, GRIWA ARCHITEKTUR works with a modern 3D laser scanner that quickly and precisely determines building mass and volume. These basics are important for the purposes of calculation and planning.

The analysis of the building, with the help of a GEAK (building certificate of the cantons), allows for an even more detailed overview of the energy condition of the property. GRIWA ARCHITEKTUR’s certified GEAK experts will, in their final consulting report, show concrete measures required for the improvement potential of the energy value of the examined building. Once the deficiencies and potential are known, these are classified in close contact with the client and brought into line with the available budget. This action results in a strategy ABOVE Stefan Garbani (left), Managing director and Ewald plan for the step-by-step refurbishment of the property, which Wellig, Deputy Head of GRIWA ARCHITEKTUR. will specify the type of refurbishment to be carried out, for example as a complete refurbishment or one in stages, and if so, in what chronological order. se planning, particularly as all the various steps must be well coordinated with the clients. After all these strategic actions Once all these steps have been taken, detailed planning is and planning measures have been taken, then there is nothing still required to ensure that the various works run smoothly. to stand in the way of implementing a very successful building GRIWA ARCHITEKTUR attaches great importance to preci- renovation.

THE FIVE STEPS AT A GLANCE Measurement • Overview of existing building • Draw up plan bases

Energy analysis • Check building condition • Energy, thermal bridges, heating system • Condition of building parts

Strategic planning: • Planning the desired strategy • Definition of possible stages • Building applications

Choice of strategy • Step by step refurbishment • Complete renovation • Timing

Implementation / Execution • Organisation • Execution planning • Construction programmes • Site supervision • Construction cost control

Do you have questions about renovation, refurbishment, building value or heating and energy? The GRIWA ARCHITEKTUR team will be happy to provide you with initial information without obligation.

PLEASE CONTACT US: GRIWA ARCHITEKTUR AG Dorfstrasse 20 | 3818 Grindelwald T: +41 33 854 11 60 | info@griwaarchitektur.ch www.griwaarchitektur.ch

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GRIWA Am ocriRENT patuisquam, AG GRIWA DEVELOPMENT AG

«FLEXIBILITY IS THE TOP PRIORITY» The Corona crisis is testing us all. During this time it is important for a company to evolve and seek solutions to the problems that arise. GRIWA RENT has adapted to the uncertain situation and completely changed its normal work practices.

S

ince March 2020, the world has been firmly gripped by the Corona crisis. For many people, and even entire companies, countless problems have arisen that constantly demand new solutions. Our everyday life has been reshaped ever since, with the restrictions and new norms, prohibitions and directives. Meanwhile, the survival strategy for many companies now includes constantly looking for solutions to the issues that keep arising. Due to the travel res-

trictions and quarantine lists, the number of guests in the Bernese Oberland has also drastically decreased. GRIWA RENT, active as a manager and lessor of various holiday apartments in Grindelwald, Interlaken and the surrounding area, recorded a significant drop in booking figures. The time was, and still is, not easy but GRIWA RENT has learned to recognise the positive aspects of the situation. Flexibility is the top priority in difficult times.

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REORGANISATION

The slump in booking numbers meant that not only the income fell, but also the volume of work became even smaller.

Therefore, this meant that the structure of staffing also had to be adjusted. Nevertheless the situation did occur whereby several bookings were made at the same time which required arrivals and departures to be managed with less staff. This complex situation motivated the GRIWA RENT team to rethink their entire workflow. The individual processes and procedures for arrivals and departures, customer care, and also the final cleaning of the holiday apartments were all closely scrutinised. By simplifying the work steps, tasks can now be done more efficiently and with fewer staff.

Previously, areas of activity which had been officially assigned were adapted to allow staff to be deployed with far more flexibility. Meanwhile, it has become quite normal for the office staff to also participate in the final cleaning of a holiday apartments, as in when staff shortages arise.

The booking process was also put to the test. Pre-Corona guests, who were often from overseas, came to Switzerland on holiday from one to up to four weeks at a time. The pandemic with all its travel restrictions and quarantine requirements resulted in a change of clientele. The guests now come mainly from Switzerland and have different needs. They book more spontaneously and at shorter notice, sometimes for a week or even just for a long weekend. Therefore the booking periods for the apartments were adjusted. Now the holiday apartments are no longer only bookable for single days during the low season, but also during the high season. For a long time booking holiday apartments for single days was unthinkable, as the organisation of check-in and check-out, as well as the final cleaning in between, was simply not possible for the 80 apartments on a daily basis. Corona definitely forced GRIWA RENT to rethink and since she has optimised deployment of staff in the office and for final cleaning, she can now react with

The GRIWA RENT rents out holiday apartments and chalets in and around the Jungfrau Region.

ABOVE

much more flexibility to such situations. Guests can now also book spontaneously up to one day before arrival.

CLEAN & SAFE

The cleanliness of the holiday apartments has always been a major priority for the GRIWA RENT team. Due to the risk of infection with Corona, cleaning and disinfection of holiday apartments has become even more important. The Tourism Industry Associations in Switzerland have created the ‚Clean & Safe‘ label. Guests are guaranteed that the host is committed to the respective applicable protection concepts and measures. With this label, GRIWA RENT guarantees its customers excellence in cleanliness and hygiene, both in the holiday apartment and at check-in and check-out in the offices.

Clean & Safe is an absolute matter for GRIWA RENT, of course, and she wants to welcome all visitors with it, whether they are holiday guests or home office guests in the mountains.“

BOOK A HOLIDAY IN THE JUNGFRAU REGION Are you planning a holiday or weekend getaway in the Jungfrau Region?

GRIWA RENT AG rents out holiday apartments and chalets in and around Grindelwald and Interlaken. The ‘Clean & Safe’ label guarantees cleanliness and the highest standards of hygiene. Be spontaneous and book single days or perhaps take a break of several weeks, the choice is yours.

The holiday apartments of GRIWA RENT AG offer you the ideal starting point for your excursions, hikes, ski tours and much more...

Offers and holiday apartments at: www.griwarent.ch GRIWA RENT AG Dorfstrasse 118 3818 Grindelwald P: +41 33 854 11 40 welcome@griwarent.ch

Office in Interlaken: Untere Bönigstrasse 8 3800 Interlaken P: +41 33 854 10 10 interlaken@griwarent.ch

PRICEat T S E B oking

ect bo h for dir arent.c

riw

www.g

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YOUR ARCHITECT IN THE

JUNGFRAU REGION

RENOVATION - RESTORATION - NEW BUILD - ENERGY CONSULTANCE WE PLAN AND REALIZE YOUR BUILDING PROJECT!

OFFICE GRINDELWALD Dorfstrasse 20 3818 Grindelwald

OFFICE INTERLAKEN Untere Bönigstrasse 8 3800 Interlaken

+41 33 854 11 60 info@griwaarchitektur.ch www.griwaarchitektur.ch

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15.11.202115:09:56 16:22:56 12.07.2021

56

Petra Beugger

Roger Fischer

Daniel Graf

Simon Bleuer

Karin Boss-Egger

senior advisor retail banking

investment manager

branch manager

assistant retail banking

customer consultant

Raiffeisen connects people Personal and long-term relationships with our customers matter to us.

Your team in Grindelwald for all financial affairs: Investment and asset advice Pension and retirement advice Home ownership advice Advice for SMEs and individual companies

Raiffeisenbank Jungfrau Dorfstrasse 95 3818 Grindelwald Phone 033 828 82 88

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Am SUMMER ocri patuisquam, ACTIVITIES

SUMMER EVENTS & SPORT ACTIVITIES

Grindelwaldstrasse 64 3818 Grindelwald Tel. 033 853 3043 36 www.brawand-zimmerei.ch © jungfrau.ch

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Inter

FOR MORE PEACE AND SERENITY Breathe and just be: If you are in the mood for inner contemplation and healthy movement in the morning after getting up, during your lunch break or after an eventful day, then a visit to a yoga class is recommended. The practice, which originated in India, is suitable for everyone who appreciates movement and relaxation at the same time. There are a wide range of courses on offer in Grindelwald, Interlaken and the surrounding area suitable for different levels and circumstances: yoga for seniors, yoga for men, sports yoga, meditation... In Ringgenberg, in the Kursaalpark in Interlaken or at the lido Bönigen, there is even the possibility of enjoying yoga outdoors, when the weather is nice, with a view of the panoramic mountains.

Curious? Then register online, roll out your yoga mat and off you go! www.boedeliyoga.com www.gsundheits-waerchstatt.com www.physio-yoga-willener.ch www.puravidayoga.ch www.yoga-center.ch www.yoga-interlaken.ch

HAVE A GOOD RIDE!

JETZT BIKE MIETEN UND GENIESSEN

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SUMMER ACTIVITIES

GREAT TRAILS FOR (E-)BIKERS The hiking trails around Grindelwald are an El Dorado for bikers: Whether Grosse or Kleine Scheidegg, a detour into the Lauterbrunnen Valley, or along the Lütschine to Interlaken, the abundance of paths and trails offer something for every taste and ability.

If you have several days to spare, we recommend the Jungfrau Loop or the Eiger E-MTB Loop - luggage transport included. There are 15 different locations with charging stations for e-bikes in the region. The downhill trail in Grütschalp is a bit more technical; the Grütsch trail is especially fun for passionate bikers. To avoid conflicts with hikers, all bikers are advised not to use popular hiking trails between 10 am and 4 pm from July to October. Therefore, why not take an extended lunch break in one of the many mountain restaurants in the Jungfrau Region? www.grindelwald.swiss www.jungfrau.ch

Bath and Kitchen

by Sanitas Troesch

Showrooms in Altstätten, Basel, Biel/Bienne, Chur, Contone, Crissier, Develier, Grand-Lancy, Jona, Kriens, Köniz, Lamone, Rothrist, Sierre, St.Gallen, Thun, Villars-sur-Glâne, Wil, Winterthur and Zurich. sanitastroesch.ch

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Bath. Kitchen. Living.

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Inserat_hoch_ST Thun_112_144_Griwaplan.indd 2

RUGENBRÄU AG, WAGNERENSTRASSE 40, 3800 INTERLAKEN, TEL. + 41 33 826 46 61, RUGENBRAEU.CH

15.04.2021 15:54:53

15.11.2021 16:23:23

TO THE HIGHEST RUNNED MOUNTAIN HUT IN SWITZERLAND Thanks to the Jungfrau Railways, it is now possible to visit the ‘Mönchsjoch Hütte’ on a day trip – at 3650 m, the hut can be reached in around 45 minutes from the Jungfraujoch. The hiking trail which is flat to start leads across the glacier, but the whole route is prepared daily by a snow groomer and is therefore doable even for non-Alpinists; this is assuming that good footwear and warm clothing are worn. The hut is open daily and serves hot food at lunchtime. The Jungfraujoch can also be explored either before or after the visit and with the Ice Palace, the viewing platform on the Sphinx and the Chocolate Museum, a day-filled programme awaits young and old alike. The best thing about it: With the new Eiger Express, the journey to the Jungfraujoch from Grindelwald only takes 45 minutes. www.moenchsjochhuette.ch

WORK WHERE YOU WANT, WHEN YOU WANT HIGHLY SECURE IN THE SWISS CLOUD

DIGITAL ROUTINE WITH CLOUD SOLUTIONS UNICO.CH/PRIVATE-CLOUD

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SUMMER ACTIVITIES

EVER TRIED A SUP? Take to the water: discover the Jungfrau Region from a new perspective with a stand-up paddleboard. Lakes Brienz and Thun captivate with their picturesque Alpine backdrops and even offer SUP beginners relaxing moments on the water. It takes nothing more than a little sense of balance and the right paddling technique to glide across the lake on your board, to immerse yourself in the silence and completely switch off, far away from the hustle and bustle. If you do lose your balance then a swim in the lake is wonderfully refreshing in hot weather. Wearing a life jacket is recommended for beginners and experts alike. SUP equipment is available from various providers around Lakes Brienz and Thun. They also offer courses for beginners, advanced learners and groups. www.interlaken.ch Inserat_HotelKreuzPost_224x144_de_en.pdf 1 07.05.2021 07:53:40

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ONLY FLYING IS MORE BEAUTIFUL From summer 2020, guests have been able to enjoy the first Fly-Line in Switzerland on the Pfingstegg: With this, you can fly like a bird through the treetops below the mountain station. The leisurely and relaxing ride lasts around 2 ½ minutes and will delight both children and adults. The highlight: When the ride is finished, you can enjoy a comfortable transfer back up to the starting point.

If you like to go faster, try the First Flieger: On the 800 m stretch between First and Schreckfeld you can reach up to 84 km/h. Suspended in a harness you can enjoy breath taking views of the mountain scenery around Grindelwald. Both activity offers only take place in good weather and are suitable for children from the age of 4 (Fly Line) or from 6 (First Flieger). www.pfingstegg.ch www.jungfrau.ch

MORE EVENTS AND ACTIVITIES: Eiger Ultra Trail www.eigerultratrail.ch Eiger Bike Challenge www.eigerbike.ch Inferno Triathlon www.interlaken.ch Eigertour www.eigertour.rocks Grindelwalder Buuresunntig www.maertfrauen-grindelwald.ch

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LOCAL TIPS

SHOPPING & EATING

ET GOURM EN P S A T N RA U A T S E R on above did locati ASPEN n l le e p t s o h a in alet style estyle rustic ch le hotel is a ty s alpin lif in fe li e s in u sm EN alp , cozy ho tain touri The ASP e modern innovative moun h T . ld a d Grindelw cated an uncompli tion to the region. n o s e li re ec ong conn with a str h/en .c n e p l-as www.hote

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Am ocri patuisquam,

Ristorante Pizzeria «Da Salvi» Dorfstrasse 189 · 3818 Grindelwald 38

T +41 (0)33 853 89 89 · ww.steinbock-grindelwald.ch

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Inserat_ASPEN_EN.pdf 1 13.07.2021 10:30:26

1111

TOP

METERS ABOVE SEA LEVEL TAKE A BREATH AND RECOVER

PACKAGE OFFERS WITH MOUNTAIN RAILROAD PASS

motions

Fam. Grossniklaus Aspen 1 CH-3818 Grindelwald

Eiger Express

ASPEN alpin_lifestyle_hotel Grindelwald IN BETWEEN THE NEW

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Tel. +41 33 854 40 00 info@hotel-aspen.ch www.hotel-aspen.ch

Männlichenbahn

V

-CABLECAR

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Am ocri patuisquam,

EIGER

MÖNCH

3970 m

4107 m

JUNG

Top of 3454

EIGERGLETSC 2333 m

KLEINE SCHEIDEGG

ALPIGLEN

2061 m

BRANDEGG GROSSE SCHEIDEGG

SCHRECKFELD

GRINDELWALD BORT

GRINDELWALD-FIRST Top of Adventure 2168 m

WALDSPITZ Bachalpsee

MÄNNLICHEN GRUND

2230 m

HOLENSTEIN

ALLMEN

GRINDELWALD TERMINAL 943 m

BUSSALP

BURGLAUENEN

WENG

LÜTSCHENTAL

SCHYNIGE PLATTE Top of Swiss Tradition 1967 m

BREITLAUENEN

GIESSBACH

ISELTWALD

BÖNIGEN BRIENZERSEE

INTERLAKEN OST OBERRIED

NIEDERRIED

RINGGENBERG

567 m

HARDER KULM Top of Interlaken 1322 m

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JUNGFRAU

H

4158 m

JUNGFRAUJOCH Top of Europe 3454 m

GERGLETSCHER

33 m

WENGERNALP

CHEIDEGG

ICHEN MÜRREN

ALLMEND

Rex-Royal Coffee Machines

WINTEREGG

Swiss Tradition and Values since 1937

Top of Family 1578 m

WENGEN

GRÜTSCHALP

LAUTERBRUNNEN 796 m

ZWEILÜTSCHINEN

UENEN

WILDERSWIL

Kilian Wenger, Swiss Wrestling King 2010, Ambassador of Rex-Royal AG

Coffee Machines, from the region for the region!

INTERLAKEN WEST

NEUHAUS

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THUNERSEE

Rex-Royal AG | Industriestrasse 34 CH-8108 Daellikon / Zuerich | T: +41 44 847 57 57 info@rex-royal.ch | www.rex-royal.ch

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FACILITIES & INTERIOR DESIGN F O R P R I VAT E S A N D C O M PA N I E S

FURNITURE | LIGHT | TEXTILES | FLOORS | KITCHENS | INTERIOR DESIGN OFFICE GRINDELWALD Dorfstrasse 20 3818 Grindelwald

East OFFICE INTERLAKENat the train +41station 33 854Interlaken 11 60 +41 33 828 61 Untere Bönigstrasse 8 info@griwaarchitektur.ch11 www.griwainterior.ch 3800 Interlaken www.griwaarchitektur.ch

NEW: USM sales partner

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15.11.2021 14:07:12 16:24:57 18.05.2021