New book published – Why Cabin Owners Are Versatile – Munich District

Thighs burned for hours, shirts stuck to sweat-soaked skin, and thirst was no longer negligible. And finally, after the 100th winding bumpy uphill, the first roof is visible behind the next hill. Now, the longing place where many hikers and climbers have climbed a few meters, the hut is not far away. Hospitality at high altitude, the shelter of the cabinkeeper.

Straßlach-Dingharting author Daniel Aschoff has now published a book about her life there, her passion as a restaurant manager, existential fears and moments of bliss in nature, as well as the growing demands of her guests. I did. “Wir Wirte vom Berg” is a collection of interviews with 17 cabin managers who maintain operations in cabins such as Brünnsteinhaus, Stuttgarter Hütte or Furtschaglhaus. Some are pretty new to the mountains and others have preferred down in the valleys over the years. “It’s a life that many outsiders don’t understand,” Viktoria Maurer said of Sillianer Hütte, located at 2,447 meters on East Tyrol’s Carnic High Trail.

Editor Daniel Aschoff was fascinated by the job of a hutkeeper. Because it is unimaginable that he would do this on his own.

(Picture: Private)

Aschoff enjoys hiking and has occasionally spent the night in a hut. But he’s not the kind of guy who’s vacationing in an alpine club hut. He couldn’t even imagine running the hut himself, but he was interested and almost fascinated by how men and women manage this restaurant between rocks, goats and long hikes. Because he found they were all versatile. The cabin owner should be “a business economist, cook, waiter, artisan, janitor, climber, pastor, first responder, telephone operator and everything else,” Caro Freisleben of Heinrich-Schwaiger-Haus said in an interview. I did. : “You need stamina, thick skin, patience, and you need to be elastic and healthy.”

Ang Kami Lama, who runs the Stuttgarter Hütte in Lechtal Alps, summarizes the cabin host’s requirements profile as follows: You need to be able to fix small things yourself and solve minor problems quickly, sometimes creatively. You can’t plan a lot. Because there are so many factors that cannot be affected, from the weather to the guests. Karin Thöni Heinisch of Oberetteshütte in the South Tyrolean region of the Ötztal Alps says in her book: , that lightning pierces the kitchen and disappears into the sewer, that you have to go find your guests late in the evening with a flashlight, that your guests love the hut so much that it is close to tears if they leave in a few days. .”

Recipe: Brixner Hütte adorns the book cover.

Brixner Hütte adorns the book cover.

(Picture: Private)

The innkeepers above the valley have one thing in common, whether they do this by chance or continue a family tradition. There is no rest until late in the evening,” author Aschoff said in an interview. “My day starts around 5:30 am. First, grab a cup of coffee and go to the terrace. There, I enjoy the morning quiet for a while,” says Olivia Immler, who runs Neue Heilbronner Hütte in Foralberg. “Because of cyclists, especially e-bikes, it’s actually more in between breakfast, lunch and evening work.” Because there is no more rest.”

You have to enjoy being with people and have patience. Everyone agrees. “Communications Technology” is St. This is what Reinhold Hofmann of Pöltener Hütte calls it. Bianca Furlan of Götzner Haus and Olivia Immler emphasizes, “You have to open your ears for your guests.” “I love direct contact with my guests.” Celebrities such as Angela Merkel and her bodyguards and Karin Thöni Heinisch, who were then visited by then Foreign Minister Frank-Walter Steinmeier, are also sometimes there.

For everyone who climbs up from below, fried eggs with bacon and roast potatoes, served with cheese dumplings, cottage noodles or red lentil soup, and Kaiserschmarrn and strudel according to my mom’s recipe. Everyone has their own expertise. However, not all guests are always happy with the offer away from the valley road. Ang Kami Lama said in an interview, “The demands of many guests are constantly increasing. Some of them now expect accommodations like five-star hotels.”

Recipe: Viktoria Maurer manages Sillianer Hütte at Karnische Höhenweg.

Viktoria Maurer manages Sillianer Hütte on the Carnic High Trail.

(Picture: Private)

Author Aschoff found that cabinkeepers sometimes lack appreciation and guests don’t realize that in some cabins everything has to be transported by helicopter or on foot. St. Reinhold Hofmann of Pöltener Hütte said, “The most annoying thing is the disrespectful people. Tobias Müller said in Nördlinger Hütte: They want to be a little more modest when they come into the house, WiFi, vegan desserts and ice. Aschoff says, you don’t want to immediately ask for Coke Zero with a piece.

But the biggest challenge for Brixner Hütte’s Magda Simon is having the mental strength to work for months without adequate rest. It’s definitely too hard to find an employee. Muttekopfhütte’s Patrick Zangerl explains: “We expect applicants to love the mountains and enjoy hiking, as well as much more enjoyment of working in the culinary field.” Viktoria Maurer said in Sillianer Hütte: She said, “You have to be honest with no promises to the Heidi world so you can find good employees.”

“Wir Wirte vom Berg – A book about hospitality and cabin love at high altitudes” (Editor: Daniel Aschoff) has been published in a monograph, priced at 9.99 euros, ISBN-13: ‎ 979-8842957286.

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