“It is a pleasure to run a family business for 60 years and to know that things will continue.” With these words, the Valais messenger headlined a report about the Moosalp restaurant. The article looks to the future and is dedicated to the next generation of the Moosalp restaurant.
Chef of the Year award for the chef, admission to the guild of established Swiss restaurateurs and numerous other awards: the Moosalp restaurant above Törbel.
There are two restaurants at over 2000 meters above sea level on the Moosalp. The “Dorbia” — where locals in particular stop off. And the “Moosalp” — often simply referred to as “Z'Moos”, which guests from all over the world also visit; the restaurant is known far beyond the borders of Upper Valais. And now 60 years old. The host couple Amadé and Carmen Kalbermatten are celebrating this with their guests this summer.
It all began with a small family business
Until the middle of the last century, the Moosalp was simply an alp. Over the summer, farmers kept their cattle here and moved around. Tourism — false report. There is still no sign of the Moosalp restaurant and the cable cars.
Construction began in 1963 on the alpine stables including the mountain hut next to the current restaurant. As a result, Alois Seematter, his sister Julia Schmid and his brother-in-law Werner Kalbermatten — Amadé Kalbermatten's father — had the idea to build a restaurant. They purchased the land from the Burgergemeinde, and the canton and municipality approved the construction. The roof, which still exists today, had to be built based on the roof shape of the alpine hut opposite — as required by the authorities.
The restaurant opened on a Sunday in the summer of 1964. Hosts and guests partied all night long. A dance band that should have come from Grengiols never reached the Moosalp; it was not possible to ask questions back then. Because the restaurant did not have a telephone connection.
The alpine stables were also opened in the same summer. In its early days, the restaurant was open as long as the cattle spent the summer on the Alps. The guests were primarily farmers.
While the restaurant's water supply was still a decade away, the electricity was installed as early as the 1960s. Drinking water had to be fetched from a nearby well. Until the 1980s, a septic tank was used for waste water. Only then was a sewer line built down to Törbel.
Until the mid-1970s, all goods had to be transported up the forest road from Bürchen. On a mule or on foot, with a “Chifra” on your back. Only then were the two forest roads, from Törbel and Bürchen to Moosalp, brought together.
A liter of Fendant for 5.20 francs
The cuisine in the early years of operation was simple: wood-fired raclette, Valais platter or soup with Wienerli. A café crème cost just 60 centimes, a plate of soup 1.50 francs. You could treat yourself to the Zweiweiwein for 1.20 francs. A liter of Fendant cost 5.20 francs.
The ski lift on the Moosalp was opened in 1979. From that point on, the restaurant was also open in winter. Tourism was born.
In the 1990s, the Werner Kalbermatten family bought the entire company. Son Amadé cooked. The first renovation work began. In 1998, Amadé Kalbermatten and his wife Carmen took over the Moosalp restaurant. The two still run it today with their children Jeremy and Priscilla. Carmen Kalbermatten says: “We've always been a gastronomic family.”
The third generation is coming soon
The restaurant has been a family business for 60 years. And that will continue to be the case, says Carmen Kalbermatten. Son Jeremy is currently completing the hotel management school in Lucerne. He will then return home and take over the business. Carmen Kalbermatten says: “It's a pleasure to run a family business for 60 years and to know that things are still going on.” However, hosting is also associated with a lot of work.
Meanwhile, Jeremy Kalbermatten is looking forward to returning home after completing his education. The 26-year-old says: “I grew up here and was born here.” Working in a restaurant is a passion; it feels more like a hobby than a job. “It would be a shame to give up what the family has built up.”
To properly celebrate 60 years, the Kalbermatten family organizes various events at Restaurant Moosalp throughout the summer.
(Source: Walliser Bote, June 19, 2024)
