Time travel
The history of Restaurant Moosalp is deeply rooted in Valais culture and tradition. Since it opened in 1964, it has developed from a small family business that has made a name for itself with raclettes from a wood fire to a sophisticated “place to be”. Come with me on a journey through time.
1940
From the beginning to the construction phase
Until the end of the forties of the previous century, the Moosalpe lived a contemplative existence in summer with a herd of 170-180 head of cattle, preceded by the Simmental breed. The shepherds and dairymen were able to carry out their work undisturbed in the respective tables.
Until the end of the forties of the previous century, the Moosalpe lived a contemplative existence in summer with a herd of 170-180 head of cattle, preceded by the Simmental breed. The shepherds and dairymen were able to carry out their work undisturbed in the respective tables.
1947
Augstbord water pipe
The first break in this alpine romance occurred in 1947 during the construction of the Augstbord water pipeline from Embdbach down to Zeneggen. With the new water supply, the two “Niwen communities” of Törbel and Zeneggen, supported by the two municipalities, created a work of the century that is vitally important for the vegetation of this driest area in Switzerland.
The first break in this alpine romance occurred in 1947 during the construction of the Augstbord water pipeline from Embdbach down to Zeneggen. With the new water supply, the two “Niwen communities” of Törbel and Zeneggen, supported by the two municipalities, created a work of the century that is vitally important for the vegetation of this driest area in Switzerland.
1962 — 1963
Construction of the restaurant
Today, the Moosalpe enjoys an excellent reputation nationally and internationally as a recreation and hiking area, which has recently also been reinforced by culinary offerings — not least by the “Moosalp” restaurant. The success story of this catering business began in 1962/63. This will be discussed below.
Today, the Moosalpe enjoys an excellent reputation nationally and internationally as a recreation and hiking area, which has recently also been reinforced by culinary offerings — not least by the “Moosalp” restaurant. The success story of this catering business began in 1962/63. This will be discussed below.
1963
Groundbreaking
Groundbreaking for the restaurant took place in the summer of 1963 by the construction company Josef Jäger from Turtmann. Construction management and carpentry work were carried out by the builders themselves. Electrical and plumbing installations were carried out by the companies involved, as did the painting work. While electricity was available from the start thanks to the new alpine stables, the general water supply had to be dispensed with for almost a decade.
Groundbreaking for the restaurant took place in the summer of 1963 by the construction company Josef Jäger from Turtmann. Construction management and carpentry work were carried out by the builders themselves. Electrical and plumbing installations were carried out by the companies involved, as did the painting work. While electricity was available from the start thanks to the new alpine stables, the general water supply had to be dispensed with for almost a decade.
1963 — 1964
Construction of new alpine stables
The construction of the new alpine stables with mountain hut in 1963/64 at the village called “Zum Chaltu Brunnu” can be described as a second major plant that radically changed alpine farming on the Moosalpe. This construction site required the extension of the existing forest road from Bürchen up to today's alpine stables.
The construction of the new alpine stables with mountain hut in 1963/64 at the village called “Zum Chaltu Brunnu” can be described as a second major plant that radically changed alpine farming on the Moosalpe. This construction site required the extension of the existing forest road from Bürchen up to today's alpine stables.
water and waste water
The water for the building and the toilet was brought down from the “Großer Läger” using a hose line, and the drinking water was carried up from the nearby well trough west of the building. The connection to the municipality's water supply took place in the summer of 1973. Until the construction of a sewage pipeline from the Moosalpe down to the village of Törbel in 1987, a septic tank below the current plant was used for the waste water.
The water for the building and the toilet was brought down from the “Großer Läger” using a hose line, and the drinking water was carried up from the nearby well trough west of the building. The connection to the municipality's water supply took place in the summer of 1973. Until the construction of a sewage pipeline from the Moosalpe down to the village of Törbel in 1987, a septic tank below the current plant was used for the waste water.
The builders of the restaurant
The builders of the Moosalp restaurant are Alois Seematter-Kalbermatten, his sister Julia Schmid-Seematter and his brother-in-law Werner Kalbermatten-Karlen. After these three had agreed on the location, it was time to purchase the required land from the Burgergemeinde. At that time, the municipal and cantonal authorities issued the building permit. In particular, they expressly prescribed the existing roof shape based on the alpine hut opposite.
The builders of the Moosalp restaurant are Alois Seematter-Kalbermatten, his sister Julia Schmid-Seematter and his brother-in-law Werner Kalbermatten-Karlen. After these three had agreed on the location, it was time to purchase the required land from the Burgergemeinde. At that time, the municipal and cantonal authorities issued the building permit. In particular, they expressly prescribed the existing roof shape based on the alpine hut opposite.
Construction material and goods deliveries via the forest road
Building materials and deliveries of goods for the restaurant reached the new company via the forest road from Bürchen up to 1974. From the end point of this road on the Bürchen/Törbel municipal border to the “Chaltu Brunnu”, there was a provisional extension of a variant shorter than the current route.
Building materials and deliveries of goods for the restaurant reached the new company via the forest road from Bürchen up to 1974. From the end point of this road on the Bürchen/Törbel municipal border to the “Chaltu Brunnu”, there was a provisional extension of a variant shorter than the current route.
1964
Opening of Restaurant Moosalp
The restaurant began operations on July 12, 1964, a Sunday. There was immediately a free night with music and dancing. However, the well-known dance band engaged by the hosts (“d'Walpini” from Grengiols) did not reach the Moosalpe this Sunday. The reasons for their absence could not be found on this day, as a telephone connection in the restaurant was still missing. This is how the tried and tested gramophone with manual operation jumped into the resulting gap. This fact did not detract from the excellent atmosphere until dawn!
The restaurant began operations on July 12, 1964, a Sunday. There was immediately a free night with music and dancing. However, the well-known dance band engaged by the hosts (“d'Walpini” from Grengiols) did not reach the Moosalpe this Sunday. The reasons for their absence could not be found on this day, as a telephone connection in the restaurant was still missing. This is how the tried and tested gramophone with manual operation jumped into the resulting gap. This fact did not detract from the excellent atmosphere until dawn!
Inauguration of Alpstallungen
In the same summer, on August 9, 1964, the Burgergemeinde of Törbel celebrated the inauguration of the new alpine stables. The two companies, although with completely
Since then, various objectives have complemented each other excellently.
In the same summer, on August 9, 1964, the Burgergemeinde of Törbel celebrated the inauguration of the new alpine stables. The two companies, although with completely
Since then, various objectives have complemented each other excellently.
1974 — 1979
Merger of the two forest roads
The construction and final merger of the two forest roads from Bürchen and Törbel across the Moosalpe took from 1974 to 1979. Up to this point, the hosts had to accept a number of difficulties. They made every trip to the village by shank's mare.
The construction and final merger of the two forest roads from Bürchen and Törbel across the Moosalpe took from 1974 to 1979. Up to this point, the hosts had to accept a number of difficulties. They made every trip to the village by shank's mare.
Deliveries of goods by mule
Alois transported goods for everyday use with his mule or the family members with his back cage (the “Chifra”) to the spot. The children of Alois and Werner got off well in this regard: during summer time, they were able to travel the arduous journey up from the village on their parents' backs during their childhood!
Alois transported goods for everyday use with his mule or the family members with his back cage (the “Chifra”) to the spot. The children of Alois and Werner got off well in this regard: during summer time, they were able to travel the arduous journey up from the village on their parents' backs during their childhood!
Modest conditions
Under fairly modest conditions, hosting began on the Moosalpe. The size of the kitchen was 2.50 x 2.50 m. The cook prepared the hot dishes on an ordinary kitchen oven, which is found in every household.
Under fairly modest conditions, hosting began on the Moosalpe. The size of the kitchen was 2.50 x 2.50 m. The cook prepared the hot dishes on an ordinary kitchen oven, which is found in every household.
The first menu card
The menu card fit exactly into this framework. Raclettes from the wood fire, soup with Wienerli, Valais plate, cheese plate and fondue were waiting for the hungry guest. No actual menus were offered, at most to order. There were also the usual drinks. Coffee was prepared using a filter bag. On the occasion of the opening, the powder was even brewed in a pan as before.
The menu card fit exactly into this framework. Raclettes from the wood fire, soup with Wienerli, Valais plate, cheese plate and fondue were waiting for the hungry guest. No actual menus were offered, at most to order. There were also the usual drinks. Coffee was prepared using a filter bag. On the occasion of the opening, the powder was even brewed in a pan as before.
Prices at that time
A look at the prices of that time may be of interest to all of us today and trigger a surprising shake of our heads. Here are a few examples:
A café crème was placed on the table for 60 centimes. The two white wine was obtained for Fr. 1.20, the threesome for 1.80 and the half for Fr. 3.80. A liter of Fendant brought it to Fr. 5.20. You had to lay down Fr. 5.00 for half Dole. Raclette prices began with Fr. 1.30, later Fr. 1.50. A plate of soup also cost CHF 1.50. Törbjer Lot Hosennen delivered bread from his bakery in Unterbäch once a week, the Stücklini was bought from the Abegg bakery in
Visp and resold them for 40 centimes.
A look at the prices of that time may be of interest to all of us today and trigger a surprising shake of our heads. Here are a few examples:
A café crème was placed on the table for 60 centimes. The two white wine was obtained for Fr. 1.20, the threesome for 1.80 and the half for Fr. 3.80. A liter of Fendant brought it to Fr. 5.20. You had to lay down Fr. 5.00 for half Dole. Raclette prices began with Fr. 1.30, later Fr. 1.50. A plate of soup also cost CHF 1.50. Törbjer Lot Hosennen delivered bread from his bakery in Unterbäch once a week, the Stücklini was bought from the Abegg bakery in
Visp and resold them for 40 centimes.
1979
Operating time/seasonal operation
In the beginning, operating time was limited exclusively to the summer season. This was virtually identical to the summer season on the Moosalpe. A turning point in this regard occurred in 1979 with the opening of the ski lift by Moosalp AG. From this point on, Restaurant Moosalp is familiar with both summer and winter operations.
In the beginning, operating time was limited exclusively to the summer season. This was virtually identical to the summer season on the Moosalpe. A turning point in this regard occurred in 1979 with the opening of the ski lift by Moosalp AG. From this point on, Restaurant Moosalp is familiar with both summer and winter operations.
Operational organization
In the initial phase of the Moosalp restaurant, Maria Seematter and Balbina Kalbermatten managed the catering business virtually alone. A waitress and sometimes a babysitter helped out as needed. Alois and Werner only strengthened the team on weekends. During the week, they both worked differently, Alois as a farmer and Werner first as a carpenter and later as a factory worker.
In the initial phase of the Moosalp restaurant, Maria Seematter and Balbina Kalbermatten managed the catering business virtually alone. A waitress and sometimes a babysitter helped out as needed. Alois and Werner only strengthened the team on weekends. During the week, they both worked differently, Alois as a farmer and Werner first as a carpenter and later as a factory worker.
1979 — 1980
Lease to Friedbert Lorenz
After a few years, Alois leased his operating time to Friedbert Lorenz, the current owner of the hotel restaurant “Weisshorn” in Törbel. This also introduced winter operation from the 1979/80 season. Werner Kalbermatten leased the restaurant to Friedbert Lorenz for just one year.
After a few years, Alois leased his operating time to Friedbert Lorenz, the current owner of the hotel restaurant “Weisshorn” in Törbel. This also introduced winter operation from the 1979/80 season. Werner Kalbermatten leased the restaurant to Friedbert Lorenz for just one year.
Changes in ownership
As already mentioned, the Moosalp restaurant was owned equally by three families in the early days. The three also complemented each other in the company. In 1969, Julia Schmid-Seematter sold her share to her brother Alois for health reasons. Alois and Werner managed the business together until 1971. They then moved on to separate management: Alois was responsible for the course of business for two years and Werner for one year.
As already mentioned, the Moosalp restaurant was owned equally by three families in the early days. The three also complemented each other in the company. In 1969, Julia Schmid-Seematter sold her share to her brother Alois for health reasons. Alois and Werner managed the business together until 1971. They then moved on to separate management: Alois was responsible for the course of business for two years and Werner for one year.
Lack of road connection
Initially, very few guests stopped by the restaurant due to the lack of road connection. The two women spent the waiting time knitting. They worked as waiters, completed the orders and stood in the kitchen themselves. There was also enough time for a long chat with customers. This resulted in many contacts and friendly ties that continue to this day. Until 1969, Julia Schmid also helped out when circumstances required. She then left the business and sold her share to her brother Alois, who thus became the majority owner of the property.
Initially, very few guests stopped by the restaurant due to the lack of road connection. The two women spent the waiting time knitting. They worked as waiters, completed the orders and stood in the kitchen themselves. There was also enough time for a long chat with customers. This resulted in many contacts and friendly ties that continue to this day. Until 1969, Julia Schmid also helped out when circumstances required. She then left the business and sold her share to her brother Alois, who thus became the majority owner of the property.
Construction of the road
The construction of the road resulted in a sharp increase in the number of customers, who are now recruited from Switzerland as well as from abroad. This was not without consequences for the business structure. Part-time and full-time employees had to be brought in. The serving staff has the latest electronics equipment at their disposal. The accounting department is provided by an escrow office. Suppliers bring their goods directly to the Moosalpe by truck.
The construction of the road resulted in a sharp increase in the number of customers, who are now recruited from Switzerland as well as from abroad. This was not without consequences for the business structure. Part-time and full-time employees had to be brought in. The serving staff has the latest electronics equipment at their disposal. The accounting department is provided by an escrow office. Suppliers bring their goods directly to the Moosalpe by truck.
1990
Complete acquisition of the restaurant by the Werner Kalbermatten-Karlen family
In 1990, the Werner Kalbermatten-Karlen family purchased the share of Alois Seematter-Kalbermatten. Werner and his wife Balbina led the successful restaurant as patrons for eight years, actively supported by son Amadé in the kitchen and daughter Regula in service. Over the years, they gradually redesigned the interiors of the venues, always keeping an eye on the well-being of the guests.
In 1990, the Werner Kalbermatten-Karlen family purchased the share of Alois Seematter-Kalbermatten. Werner and his wife Balbina led the successful restaurant as patrons for eight years, actively supported by son Amadé in the kitchen and daughter Regula in service. Over the years, they gradually redesigned the interiors of the venues, always keeping an eye on the well-being of the guests.
1990
Kitchen conversion part 1/WC system
Significant renovations were made in 1990, including the first part of the kitchen remodeling to increase efficiency and capacity. At the same time, the toilet system was modernized, which significantly improved comfort for guests.
Significant renovations were made in 1990, including the first part of the kitchen remodeling to increase efficiency and capacity. At the same time, the toilet system was modernized, which significantly improved comfort for guests.
1998
New owners Amadé and Carmen Kalbermatten
Since December 1998, Amadé Kalbermatten and his wife Carmen have owned and operated the Moosalp restaurant. Thanks to excellent cuisine and excellent contact with customers, they have succeeded in creating a reputation far beyond national borders. Satisfied guests are the best advertisement for Restaurant Moosalp.
Since December 1998, Amadé Kalbermatten and his wife Carmen have owned and operated the Moosalp restaurant. Thanks to excellent cuisine and excellent contact with customers, they have succeeded in creating a reputation far beyond national borders. Satisfied guests are the best advertisement for Restaurant Moosalp.
New façade and construction of the winter garden
The Moosalp restaurant was given a new façade in 1998, which was not only aesthetically appealing but also brought energy benefits. A highlight of this year was the construction of the winter garden, which enabled guests to enjoy the picturesque surroundings all year round.
The Moosalp restaurant was given a new façade in 1998, which was not only aesthetically appealing but also brought energy benefits. A highlight of this year was the construction of the winter garden, which enabled guests to enjoy the picturesque surroundings all year round.
2008
Cellar extension, construction of the “Mischabel Lounge” and the playground
In 2008, the cellar was extended to create additional space for storage. The “Mischabel Lounge” was also built this year and has since offered an exclusive area for events, including a fantastic view. A new playground was also built for the youngest visitors.
In 2008, the cellar was extended to create additional space for storage. The “Mischabel Lounge” was also built this year and has since offered an exclusive area for events, including a fantastic view. A new playground was also built for the youngest visitors.
2015
Farm shop and south-facing terrace extension
In addition, the old raclette house is being converted into a farm shop with local products. Raclette over an open fire has been painted in the new raclette house ever since. At the same time, the south-facing terrace is constantly being expanded so that Moosalp guests are more pampered by the Törbji sun.
In addition, the old raclette house is being converted into a farm shop with local products. Raclette over an open fire has been painted in the new raclette house ever since. At the same time, the south-facing terrace is constantly being expanded so that Moosalp guests are more pampered by the Törbji sun.
2016
Enlarging the kitchen part 2
The kitchen at Restaurant Moosalp was expanded once again in 2016 to meet the growing requirements of the company. This expansion enabled more efficient cooking and improved the working conditions of the kitchen team. The guest ultimately benefits from this.
The kitchen at Restaurant Moosalp was expanded once again in 2016 to meet the growing requirements of the company. This expansion enabled more efficient cooking and improved the working conditions of the kitchen team. The guest ultimately benefits from this.
2018
“Cantina Carmen” wine cellar
In 2018, the “Cantina Carmen” was inaugurated: a special wine cellar that is characterized by a unique atmosphere. This space now offers an extensive selection of exquisite wines and is used for wine tastings and private events. Carmen Kalbermatten is godmother of the wine cellar.
In 2018, the “Cantina Carmen” was inaugurated: a special wine cellar that is characterized by a unique atmosphere. This space now offers an extensive selection of exquisite wines and is used for wine tastings and private events. Carmen Kalbermatten is godmother of the wine cellar.
2020
Chalet Amadeus
The year 2020 marks a special extension for Restaurant Moosalp: Chalet Amadeus. Carmen and Amadé Kalbermatten's personal holiday residence, located in Bürchen, opened its doors to guests. Chalet Amadeus promises an unforgettable break in the impressive mountain landscape. Amadé is the godfather of Chalet Amadeus.
The year 2020 marks a special extension for Restaurant Moosalp: Chalet Amadeus. Carmen and Amadé Kalbermatten's personal holiday residence, located in Bürchen, opened its doors to guests. Chalet Amadeus promises an unforgettable break in the impressive mountain landscape. Amadé is the godfather of Chalet Amadeus.
2022
Culinary merit
In 2022, Amadé Kalbermatten will receive a special honor. In Bern, Federal Councillor Guy Parmelin honors him with the prestigious “Swiss Culinary Merits” prize. This award places Kalbermatten in a line with famous celebrity chefs such as Andreas Caminada, Irma Dütsch and Anton Mosimann, which underlines his extraordinary performance in Swiss gastronomy.
In 2022, Amadé Kalbermatten will receive a special honor. In Bern, Federal Councillor Guy Parmelin honors him with the prestigious “Swiss Culinary Merits” prize. This award places Kalbermatten in a line with famous celebrity chefs such as Andreas Caminada, Irma Dütsch and Anton Mosimann, which underlines his extraordinary performance in Swiss gastronomy.
2024
New logo and website for the anniversary
Restaurant Moosalp is celebrating its 60th anniversary in 2024 with a new logo and a fresh website. Daughter Priscilla Kalbermatten designed both. The logo reflects the iconic roof shape of our house. The website receives a new domain with the extension www.moosalp.swiss.
Restaurant Moosalp is celebrating its 60th anniversary in 2024 with a new logo and a fresh website. Daughter Priscilla Kalbermatten designed both. The logo reflects the iconic roof shape of our house. The website receives a new domain with the extension www.moosalp.swiss.
