The new Strandhotel Berg is taking shape.
Craftsmen are working at all levels to have the building completed by the beginning of June.
The three innkeepers feel one thing above all in Berg: they are delighted that the hotel, restaurant and beer garden are finally opening again.
A visit to the construction site.
Berg -
So many people who lend a hand at the same time. So many craft businesses that work on the construction site in the new Berg Hotel. While a painter is working on the facade, a carpenter lines the tavern. A craftsman checks one of the newly placed windows, and two men on the beer garden terrace are busy setting up the various platforms and laying a new floor. Meanwhile, the future head chef Sebastian Zimmermann conducts job interviews in the open kitchen.
The atmosphere in the future beach hotel is characterized by calm, hard work and the atmosphere on the construction site is good. Viktor Fischer, who will run the beach hotel together with Markus Bauer and Hans Schmölz, knows that this activity and reliability of the craftsmen is also due to the client. The Augustiner brewery, which took over the property on Berger Seestrasse with what is probably the most beautiful garden on the east bank of Lake Starnberg, at the beginning of the year, has enough people and partners available to quickly modernize a restaurant, a terrace and a beer garden. Norbert Brüggen, Augustiner's area manager for gastronomy, is often on the construction site, fisherman or his colleagues almost every day. “I have the greatest respect for the way the craftsmen step on the gas here,” says Brüggen.A lot has happened in the few months since the brewery took over the property.
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Everything from a single source: When renovating, emphasis is placed on the look and feel.
The rooms are made of wood.
© Andrea Jaksch
The beach hotel is a project close to my heart.
Both for Augustiner and for the three restaurateurs.
Fischer's enthusiasm can be clearly felt.
For example, when he talks about how he and his two colleagues and friends came up with the logo: a somewhat old-fashioned, but at the same time timeless and elegant-looking swimmer who jumps powerfully into the water over the writing “Strandhotel Berg”.
“Three evenings and four bottles of wine, then the logo was ready,” says Fischer.
His joy is also evident when he talks about the future ice cream parlor.
They are to be housed in the pavilion-like rotunda, which has previously been a niche to the right of the steam bridge.
There was nothing there, just the entrance to a supply room.
“This is where the counter goes, with old tiles behind it,” explains Fischer, pointing to the wall.
“We'll be offering coffee and cappuccino from a good Italian coffee machine, cold drinks, ice cream from the soft ice cream machine and frozen yogurt - an ice cream parlor is planned upstairs in the village, there is a good ice cream parlor in Starnberg, so we're doing something different than ball ice cream.
And everything is organic. ”The packaging should also be environmentally friendly.
That is important to Fischer.
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The ground-level terrace, on which Augustiner representative Norbert Brüggen (left) and landlord Viktor Fischer stand, is managed.
© Andrea Jaksch
Otherwise, innkeepers and breweries don't do that much differently.
The restaurant remains in the ground floor area, where it was in the old Hotel Schloss Berg, whose terrace is served.
There is also the main entrance.
The open kitchen is on this level, as is the tap system.
“It works,” says Brüggen.
"I've already checked that."
There are a couple of high tables close by, with a view of the terrace and the lake. There's not much to be done in the kitchen, says Fischer. “Everything is in good shape, and the arrangement is also right. We are only exchanging a few devices. ”The staff is complete except for a few vacant positions. “We are ready,” emphasizes the landlord. The supply chains are also already established: "We get the fish from the neighbors, from the fisherman Kurt Huber and from the Kramerfeicht fishery, the potatoes from the farmers and the meat from the Stannes-Hof in Germering," Fischer lists. "You can just taste it when a pig is happy."
The dining room, the Schwemme and the Seestube get the same floor and wood-paneled walls.
The wood looks old, but it is not, as Augustiner representative Brüggen says.
“It's about the feel and the look - it should look as if it has always been like that.” This impression is supported by an old tiled stove in the dining room, which is heated electrically, as Fischer explains.
On the upper floor of the restaurant area there is also a paneled room, the Schlossstüberl, which is available for celebrations.
"There you can also go out onto the terrace - that was important to me," says Fischer.
"At a wedding or communion you can then toast outdoors."
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The round building houses the ice cream parlor with soft ice cream, frozen yogurt and coffee to go.
© Andrea Jaksch
The beer garden area is right next to it. It has various platforms so that the magnificent view of the lake can be enjoyed from almost all seats. The beer garden can still be reached via the stairs from the steam bridge. The areas for drinks and food have been redesigned and provided with elegant, blue-green tiles. “There will be cakes, warm things, cold things, just something good,” announces the landlord. If you want, you can bring your own food or come with your own boat: "We have our own jetty with around five berths."
15 rooms are available for hotel operations. The rooms, which are kept in blue and red, only get a visual rejuvenation: a new sofa or new curtains. “The rooms are fine,” says Fischer. While Augustiner hands over the turnkey restaurant and beer garden, the hotel and the rooms are the responsibility of the three hosts. “We plan to rent out the rooms from July,” announced Fischer. He estimates that demand will be good, especially in a Corona year. "We have everything here: our own jetty, a lawn, good food."
The Berger are also happy that the beach hotel is being revived. Fischer often hears this from passers-by who look at the construction site. “A very old couple was there recently,” he says. “The two of them celebrated many birthdays and wedding anniversaries here with their families and even showed me their old table. You can have it again when we open. ”The opening is planned for June 1st.