Enjoyment places around the Säntis

is Expected in June, the cable car to the Säntis, for one avalanche in the beginning of the year still can hold your business back. To fit this for excursionists good customer, a new travel guide for the Eastern part of Switzerland quite well: In the context of the well-known book series "111 places" Kobelt Tamedia-editor Nina, and the freelance journalist Silvia Schaub surprising, unknown or worthwhile targets around the Säntis: Where the mountain seven times? What Chile combines niche President with the Toggenburg? And the Appenzeller fountain, it is advisable to RUB the eyes? The short portraits of the various places, also the one or other discovery for gourmets. We bring here three slightly abridged culinary Chapter from "111 places around the Säntis, the must-see".

The monastery store:
Angelika helps

It is still on the monastery grounds in Jakobsbad. You will see trees and plants behind the walls of the monastery garden, out from and a whole bevy of fir foliage, which will probably end up as Christmas trees in secular offices. The thick walls radiate a Heavy, almost Gloomy. This impression is quickly forgotten, when on the dot of ten PM, the shutters of the former servant house. Mostly customers have been waiting on intake to come from afar to shop here. Behind the counter of this bright, friendly store sister Dorothea. It is thanks to her that can benefit the world outside of the monastery wall of peppermint liqueur, comfrey ointment, monastery, garlic salt or homemade biscuits.

specialty of the house is the Angelica liqueur: Since the founding of the monastery pharmacy over 100 years ago, the recipe from the Angelica root has been changed never. Why? – to the Swede, for example with vanilla or Orangenglace, and helps against "upset stomach after drinking cold or unbekömmlichen food", as the brochure says. More "he is a warming and antispasmodic effect on the digestive system and for colds". The sisters produce here are a lot by themselves, with herbs and plants from the monastery garden, is not so obvious. Because this is not, as one might assume, from the middle ages. The monastery of Christ's Suffering is still young, it was founded in 1851, where previously the Sägenweidli, a farm with a sawmill and a mill. And the area in today's Jakobsbad is expressed, a little sloppy, now is not the host the most. Nevertheless, the Vorarlberg and Tyrolean pilgrims – on the way to Maria Einsiedeln – many to Jakobsbad. Mainly because of the monastery of herbs, which are used to natural Supplement, of "spiritual pharmacy" the believers.

The butcher Rust:
Where pork for the noble product

is not A castle, but a king he is still a butcher Reto Rust from Neu St. Johann. His Kingdom is located in the village part Sidwald, in one of the old toggenburg houses, where he acts for 2015 in the former butcher's shop Scheiwiller and his work so well that he has a call in 2018 for the "Culinarium-king". The Culinarium is a carrier of the Association, the more than 500 restaurateurs and producers from the East of Switzerland belong to the regional products and specialities, produce and offer. Reto Rust from practicing his craft with a lot of heart blood and dedication. You can feel it when he runs through the rooms. He makes you aware of things differently than its competitors. In the foreground, organic - or other certificates are not available, it is much more important to him that he can offer real Regio-meat out of the Alpstein and Chur the first region. All of the animals, which he processed with his twelve employees, come from small farms, which are situated more than twelve miles.

battles that he himself is doing in the house. And he stores the meat is also much longer than usual – a calf of three to four weeks, the fillet of beef for around ten weeks. Even otherwise, he has his principles: be Processed only breeds in life has always been in the area. "What should I cram with water or ostrich?" And, of course, is utilized in everything to him – according to the Motto "Nose to Tail". I was especially taken with the pigs, "because their meat is often looked at as inferior". Pork, he finished to Lutertaler bacon, Säntis-Möckli or king schinkli – a pork tenderloin with a lot of fat and spicy seasoning, the smoked and dried. For his specialties (such as the St. Galler Olma Bratwurst) he regularly silver and gold medals. Typical Rust, if he says: "The Echo and the opinion of my customers are to me much more important than awards."

The Biberli-factory:
the honey cake love Why athletes

this Was a great reward: If it was after a long day of skiing or Hiking, a Appenzeller Biberli for the afternoon snack! The round Snacks for over 50 years in many Country Inns. Not only in Weissbad, where the family Bischofberger bakes in the fourth Generation of the Biberli. There, where already in the 19th century. Century bread and biscuit bakery, and flour action. Beavers are a honey pastries, and especially in the Eastern part of Switzerland a long Tradition. With the Rodent, the Appenzeller Biberli, however, have to do with the nut filling nothing, the word "beaver" comes from "Bimenzelten", which meant in the middle ages, a "flat cake with pigmentum, cloves pepper". So small the Biberli also seem – they are very nutritious. The Josef bischofberger, who had taken over the bakery in 1960 by his parents was clear.

He brought his military comrades each Miniatures of the beaver, as you knew them at the time. Well possible that the helpful Baker in order for the whole of Switzerland, as first demonstrated that you could not eat a beaver, actually only to Christmas. Maybe it's also Josef Bischof Berger's merit that today the Appenzeller Biber is much more well known than the St. gall it is not Essentially much different. The Biberli are so popular is a result of your appearance. On the one hand, due to the embossing (an Appenzell bear) on the beaver, on the other hand, because they are Packed in Appenzell peasant art. Depending on the Season, the same eight Bödeli switch motifs. Show dairymen the "Öberefahre", so when Alpzug. Because the Bishop Bergers are skiers, some large beavers a skier. Which makes sense: In the case of winter sports enthusiasts are not Biberli as a Snack, very popular – because they freezing.

(editing Tamedia)

Created: 05.04.2019, 16:56 PM