As of: January 29, 2024, 10:11 a.m
By: Gerti Reichl
Comments
Press
Split
An era is coming to an end: Markus Greger (l.) has handed over his wine bar in Rottach-Egern to Marco Fleissner after 26 years, but still wants to help out.
© Thomas Plettenberg
His wine bar in Rottach-Egern has cult status - but now Markus Greger is calling it quits.
“Nightlife,” he says, “is about substance.” In the interview, he looks back on 26 years behind the bar - and reveals what’s next.
Rottach-Egern
– “Come on, let’s go to Markus!” One sentence is enough and it’s clear: we’re talking about the Weinstube restaurant on Nördliche Hauptstrasse in Rottach-Egern.
You go in through a wooden door, then up a number of steps before you – be careful, keep your head down!
– stands in one of the coziest bars on Lake Tegernsee and meets Markus Greger.
He stands behind his bar, sparkling clean and always wearing a long apron, pouring wine into glasses from early in the evening, tapping beer and skillfully mixing drinks.
Going out without visiting Markus' bar?
Inconceivably!
And yet the partygoers at Tegernsee have to prepare for a time without Markus.
After 26 years, the 59-year-old from Gmund handed the restaurant over to Marco Fleissner (31), previously operations manager at the Wiesseer Hotel Bussi Baby.
In the interview, Greger looks back on an exciting professional life behind the counter.
Mr. Greger, you stop.
Was that really it?
Markus Greger: “Not quite yet: I have agreed with Marco Fleissner that I will still support him a few days a week.
Also in terms of the overall concept and in relation to the wine presentation.”
How did your career as a bartender start?
Greger: “Since my parents ran a butcher shop and the Oberstöger inn in Gmund, I grew up with the catering industry.
But I learned to be a printer, then took my Abitur and wanted to study.
Because I worked in different bars, I got stuck in the scene.
With my girlfriend at the time, I went to New York and worked in a bar owned by the legendary US entrepreneur Andrew Silverman.
In 1993 I returned to Tegernsee, where I managed what was then the Sassa Bar in the Leeberghof for four years before I was offered the wine bar in 1997.
A fashion company was last in the rooms, previously a grill room.
I remodeled and invented the wine bar as it is now.
A restaurant with a bar didn’t exist on Tegernsee 26 years ago.”
Also interesting: After sharp criticism of the fishing bistro in Bad Wiessee: plans slimmed down
Everyone sits with you, from judges to cleaners, but also celebrities.
Who do you remember particularly well?
Greger: “I don't want to name any names, but the Munich scene actually came to me at the weekend, including many fellow innkeepers.
Prominent personalities always kept a low profile, understandably.
I can clearly remember the former and deceased government spokesman Peter Boenisch.
He often liked to sit at the bar with friends early in the evening on Wednesdays and end the day with a glass of red wine.”
My news
“Effort and performance must be worth it again”: Linnemann calls for a change in mentality
In the Kreuth mountains: Search for a married couple in the race against icy temperatures
What's next in Rosso? read
Nowhere are there as many hotel projects as in Tegernsee Tallesen
“We can’t do anything else”: Protest against refugee home – community goes against reading banners
Financial irregularities: Investigations against church employees at Tegernseelesen
The name Greger is reminiscent of the legendary band leader Max Greger.
They're related, right?
Greger: “Yes, that’s true.
Max Greger Sr., who died in 2015, was my grandfather's brother.
His son Max Greger Jr.
also came to our wine bar as a guest and musician with his band.”
Do you remember an anecdote?
Greger: “Of course we had many lavish parties, including carnival balls.
Once, it must have been on the 15th anniversary, my phone rang at 8 a.m.
A man was on the line and asked me to get him from the wine bar.
He hadn't found the exit and had fallen asleep next to the drums.
We simply didn’t see him when we locked up at 6 a.m..”
How has your audience changed over the years?
Greger: “Not really.
It stayed the same.
We have always taken care of young people and try to introduce guests to the symbiosis of bar, good food and jazz music.
Close contact with the guests was always important for my team.”
As a bartender you also have to take care of lonely hearts at the bar.
They were and are in good hands with you, right?
Greger: “Let’s put it this way: you come alone and leave as a friend and make nice contacts.
A few couples met at my bar and some families were brought together.”
Also read: Bräustüberl landlord Peter Hubert in an interview: “You just have to tackle things”
Standing behind the counter all night long is also tiring.
How did you compensate for that?
Just sleeping in?
Greger: “To be honest, I hardly ever slept.
The nightlife has been deteriorating over the years.
My mother’s good genes, a little exercise and high-quality, good nutrition help balance things out.”
Are you leaving with a heavy heart?
Greger: “No, I’m leaving with a light heart!
After 40 years of nightlife, I have fulfilled my goal.
And finally, the Corona period also cost a lot of energy.
My successor will continue this in the right direction, and I will support him in doing so.
After all, the wine bar should remain what I made it to be.”