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CTF
![On foot en route to the Hochwacht restaurant. It takes less than an hour from the parking lot at Regensberg.]()
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1/22
On foot en route to the Hochwacht restaurant. It takes less than an hour from the parking lot at Regensberg.
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CTF
![The observation deck at 850 meters above sea level was very lively on the opening day in the best spring weather.]()
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2/22
The observation deck at 850 meters above sea level was very lively on the opening day in the best spring weather.
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CTF
![The renovation work at the popular Hochwacht restaurant took around four years. Today was the reopening.]()
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3/22
The renovation work at the popular Hochwacht restaurant took around four years. Today was the reopening.
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CTF
![Ruth Baumann from Oberweningen was not sure whether the restaurant was actually open and wanted to make sure on her bike tour first. A visit with a colleague is planned.]()
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21/22
Ruth Baumann from Oberweningen was not sure whether the restaurant was actually open and wanted to make sure on her bike tour first. A visit with a colleague is planned.
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CTF
![For the owner of Hochwacht, Sybille Hauser, the opening is a milestone after the long renovation period.]()
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22/22
For the owner of Hochwacht, Sybille Hauser, the opening is a milestone after the long renovation period.
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There is a lot of coming and going on the warehouses. On Friday, on foot or by bike, there are many day trippers at the Hochwacht restaurant at 850 m above sea level. to be found. Despite the corona crisis, the new tenants Irene Bolliger (42) and Urs Fankhauser (55) pulled through the reopening as planned. The restaurant remained closed for several years and was rebuilt.
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“Until further notice, we offer take-away and leave the terrace and restaurant closed. We will only decide whether we will set up tables on the terrace from next week, as permitted by the Federal Council, after the first experiences at the weekend, »explains landlady Irene Bolliger, who is at the grill and the guests who are waiting in line in the queue. supplied with sausages and cervelat.
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The «Parcours», which leads to the window of the restaurant, is marked out with ribbons. There the orders are taken, drinks and homemade cakes are handed over and collected before continuing to the grill or the exit.
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The waiting is over
Those who tackle the almost one-hour walk from the Regensberg car park through the forest or ride their bikes up to the excursion restaurant will not be bothered by the current restrictions. After the four-year closure during the renovation phase, hikers and bikers are happy that they finally have the opportunity to eat on the Lägern.
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One of the lucky guests is Katharina Lanz, who cycled up with the three children Malik (7), Nevio (7) and Tim (4) from Boppelsen ZH and rewarded the children with sausages for lunch: «We did extra earlier today started school at home so that we could start in time and eat up here. »
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Sausage by far
In small groups and at a distance, the hungry guests find enough space to linger in the forest, on the lawn or on the observation deck, even without the furnished terrace, and can fortify themselves.
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Not everyone was sure whether the restaurant was actually open due to the corona virus. Numerous day trippers therefore have their lunch in their backpack. Ruth Baumann from Oberweningen also went up on the bike and wanted to convince herself first. «But I will come back for a meal soon with a colleague. We have already arranged that, »she says BLICK.
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Verena and Toni Blum hiked up from Schleinikon ZH and enjoy the wonderful spring weather and the far-reaching view over Lake Zurich to the Alps. “We have been waiting for this opening for a long time and think the concept is great,” they enthuse.
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Shift was not an issue
“The opening is a milestone,” says the owner of the Hochwacht property, Sybille Hauser. Not all renovation work has been completed and there have been delays due to the corona virus. Some craftsmen are still working on site.
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Postponing the opening was not an issue. “Perhaps the new tenants have it a little easier than other restaurants, because on the Hochwacht the business is mainly done outdoors and the distances can be maintained more easily,” suspects Hauser.
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Irene Bolliger also draws a first positive balance on the opening day, who is still handing one sausage after the other to the waiting guests. «It runs like a Schnüerli!»
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