Naturresort Bieleboh - Beiersdorf

On Saturday the building opens again on the mountain. The new operators have gained experience worldwide. The new operators have gained experience worldwide. For a three-quarter year it was quiet around the Bieleboh building on the top of the mountain. With Anna Starke and Juan Bächi, however, an established team was found that will bring new life to the restaurant. On Saturday is the big opening. Eight years have passed since Anna Starke left the higher place. The Schönbacher had changed her house to the school to go to the Dresdner Hotelfachschule. Then it went professionally to a small journey around the world: whether winery in South Africa, or gourmet restaurant in France, the Oberlausitzerin died a lot and learned a lot. In St. Moritz she met her partner as a service manager who was born in Chile, Juan Bächi. The learned cook has also worked in some kitchens worldwide. He now brings the accumulated experience to the Bieleboh. “We want to offer modern and traditional dishes at the same time,” says Juan Bächi. Swiss dishes, dishes from Chile and also some from Mediterranean cuisine should be included. The Neu-Oberlausitzer feels comfortable in the region, as he says. Since December he has been living here permanently and is well prepared for what the Oberlausitzer likes to eat. He has some impressions in restaurants in the area. The people of the region immediately liked Juan Bächi: “The people here openly say their opinion,” says the 27-year-old. In Switzerland, people are more reserved. He could cook some guests here at private events. Apparently he met the taste of the people, because so far there was only a positive answer for Bächi's cooking art as he reports. Anna Starke and Juan Bächi now fulfil a wish with their own restaurant: “As a cook you want to implement your own ideas,” says Bächi. Anna Starke sees a good team in them. He as a cook and her as a service, that is the perfect mix. “Commonly, we are much easier to walk this step,” says Schönbacherin. Products from the surrounding area are to be landed on the plates of the guests. Some companies have already found them as a supplier. The meat comes from Taubenheim – the company there even created a new sausage for the Bieleboh building. Before the opening on Saturday, the two have renewed the cuisine of the restaurant and adapted to the requirements. In the guest room they do not want to change much to get the original atmosphere. You will also keep the guest rooms upstairs. “Some people were afraid to change everything here,” says Anna Starke. Instead, they want to redesign the beer garden with the barbecue in front of the building in order to be able to use it well in summer. They also plan special events at the Bielebohbaude. There are already some ideas about this: special theme evenings or even public view of the football-EM have them in mind for the warm season. The stage of the Bielebohverein next to the building is practical. However, the new operators do not want to change the old traditions of the building. On the day of men or even at Pentecost there will continue to be feasts. Anna Starke and Juan Bächi are looking forward to the first weeks. Some reservations have already been made, although they are not advertising. A good sign that many again soon on the Bieleboh. (C) SZ Löbau; Patrick Richter

On Saturday the building opens again on the mountain. The new operators have gained experience worldwide. The new operators have gained experience worldwide. For a three-quarter year it was quiet around the Bieleboh building on the top of the mountain. With Anna Starke and Juan Bächi, however, an established team was found that will bring new life to the restaurant. On Saturday is the big opening. Eight years have passed since Anna Starke left the higher place. The Schönbacher had changed her house to the school to go to the Dresdner Hotelfachschule. Then it went professionally to a small journey around the world: whether winery in South Africa, or gourmet restaurant in France, the Oberlausitzerin died a lot and learned a lot. In St. Moritz she met her partner as a service manager who was born in Chile, Juan Bächi. The learned cook has also worked in some kitchens worldwide. He now brings the accumulated experience to the Bieleboh. “We want to offer modern and traditional dishes at the same time,” says Juan Bächi. Swiss dishes, dishes from Chile and also some from Mediterranean cuisine should be included. The Neu-Oberlausitzer feels comfortable in the region, as he says. Since December he has been living here permanently and is well prepared for what the Oberlausitzer likes to eat. He has some impressions in restaurants in the area. The people of the region immediately liked Juan Bächi: “The people here openly say their opinion,” says the 27-year-old. In Switzerland, people are more reserved. He could cook some guests here at private events. Apparently he met the taste of the people, because so far there was only a positive answer for Bächi's cooking art as he reports. Anna Starke and Juan Bächi now fulfil a wish with their own restaurant: “As a cook you want to implement your own ideas,” says Bächi. Anna Starke sees a good team in them. He as a cook and her as a service, that is the perfect mix. “Commonly, we are much easier to walk this step,” says Schönbacherin. Products from the surrounding area are to be landed on the plates of the guests. Some companies have already found them as a supplier. The meat comes from Taubenheim – the company there even created a new sausage for the Bieleboh building. Before the opening on Saturday, the two have renewed the cuisine of the restaurant and adapted to the requirements. In the guest room they do not want to change much to get the original atmosphere. You will also keep the guest rooms upstairs. “Some people were afraid to change everything here,” says Anna Starke. Instead, they want to redesign the beer garden with the barbecue in front of the building in order to be able to use it well in summer. They also plan special events at the Bielebohbaude. There are already some ideas about this: special theme evenings or even public view of the football-EM have them in mind for the warm season. The stage of the Bielebohverein next to the building is practical. However, the new operators do not want to change the old traditions of the building. On the day of men or even at Pentecost there will continue to be feasts. Anna Starke and Juan Bächi are looking forward to the first weeks. Some reservations have already been made, although they are not advertising. A good sign that many again soon on the Bieleboh. (C) SZ Löbau; Patrick Richter

On Saturday the building opens again on the mountain. The new operators have gained experience worldwide. The new operators have gained experience worldwide. For a three-quarter year it was quiet around the Bieleboh building on the top of the mountain. With Anna Starke and Juan Bächi, however, an established team was found that will bring new life to the restaurant. On Saturday is the big opening. Eight years have passed since Anna Starke left the higher place. The Schönbacher had changed her house to the school to go to the Dresdner Hotelfachschule. Then it went professionally to a small journey around the world: whether winery in South Africa, or gourmet restaurant in France, the Oberlausitzerin died a lot and learned a lot. In St. Moritz she met her partner as a service manager who was born in Chile, Juan Bächi. The learned cook has also worked in some kitchens worldwide. He now brings the accumulated experience to the Bieleboh. “We want to offer modern and traditional dishes at the same time,” says Juan Bächi. Swiss dishes, dishes from Chile and also some from Mediterranean cuisine should be included. The Neu-Oberlausitzer feels comfortable in the region, as he says. Since December he has been living here permanently and is well prepared for what the Oberlausitzer likes to eat. He has some impressions in restaurants in the area. The people of the region immediately liked Juan Bächi: “The people here openly say their opinion,” says the 27-year-old. In Switzerland, people are more reserved. He could cook some guests here at private events. Apparently he met the taste of the people, because so far there was only a positive answer for Bächi's cooking art as he reports. Anna Starke and Juan Bächi now fulfil a wish with their own restaurant: “As a cook you want to implement your own ideas,” says Bächi. Anna Starke sees a good team in them. He as a cook and her as a service, that is the perfect mix. “Commonly, we are much easier to walk this step,” says Schönbacherin. Products from the surrounding area are to be landed on the plates of the guests. Some companies have already found them as a supplier. The meat comes from Taubenheim – the company there even created a new sausage for the Bieleboh building. Before the opening on Saturday, the two have renewed the cuisine of the restaurant and adapted to the requirements. In the guest room they do not want to change much to get the original atmosphere. You will also keep the guest rooms upstairs. “Some people were afraid to change everything here,” says Anna Starke. Instead, they want to redesign the beer garden with the barbecue in front of the building in order to be able to use it well in summer. They also plan special events at the Bielebohbaude. There are already some ideas about this: special theme evenings or even public view of the football-EM have them in mind for the warm season. The stage of the Bielebohverein next to the building is practical. However, the new operators do not want to change the old traditions of the building. On the day of men or even at Pentecost there will continue to be feasts. Anna Starke and Juan Bächi are looking forward to the first weeks. Some reservations have already been made, although they are not advertising. A good sign that many again soon on the Bieleboh. (C) SZ Löbau; Patrick Richter

In connection with a small walk absolutely top and recommended. nice staff and tasty eating! Eat: 5 service: 5 atmosphere: 5.

We had to smile. the festive had a planted character and did not give up a Christmas mood. we have our first coffee after breakfast. the warm food was not overwhelming for a slender brunch. you should check if guests with dog arrive in a room well! Eat: 3 service: 3 atmosphere: 2