LA LOUPE Garmisch - Partenkirchen No. 1 - 2013/2014

aus der Tüte! Ich habe schon vor 25 Jahren selbst erlebt, dass Kinder
Schafe mit Schweinen verwechselt haben. Und die Eltern haben sie nicht
mal korrigiert!
L.L. ⁄ Tourismus in Garmisch-Partenkirchen – Sommer, Winter oder
ganzjährig?
J.B. ⁄ Wir im Hotel Zugspitz haben einen Ganzjahresbetrieb und sind
auch froh drum. Ein richtiges „Loch“ haben wir nicht, denn sogar im
November richten wir viele Weihnachtsfeiern von den Betrieben aus
Garmisch-Partenkirchen aus.
L.L. ⁄ Was ist für Sie der größte Luxus?
J.B. ⁄ In der Natur zu sein.
engl. ⁄ Hans Jörg Betz traveled far and wide – only to
come back to his hometown of Garmisch-Partenkirchen
and celebrate the art of haute cuisine here. As chef de
cuisine at Hotel Zugspitz he likes to focus on regional
specialties and ‘slow food’. And the guests at Joseph-
Naus-Stub’n and Zugspitz Stadl like it! In his interview
with La Loupe Hans Jörg Betz describes his professional
philosophy and tells us how he likes to live out his artistic
side in his spare time.
L.L. ⁄ After stops in London, Munich, St. Moritz and Kampen you’ve been
back to and working in your hometown for a few years now. Cross your
heart: is Garmisch-Partenkirchen the most beautiful of all?
J.B. ⁄ Well of course, home is always the most beautiful place! But I’m also glad
I followed the call that drew me out into the world and I wouldn’t miss it for the
world. I was able to make a lot of great experiences the guests here at the restaurant
and hotel profit from now. That’s a lot of know-how I can apply here.
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L.L. ⁄ You prefer regional and seasonal products?
J.B. ⁄ In our kitchen a regional approach is vital. I prefer short delivery
routes and I want to promote the local economy. Also I simply want to know
where the meat, the milk, the yogurt comes from. So everything that can be
bought regionally is bought here. We really tried to enforce this philosophy
as much as possible in the past years, really going into detail. Unfortunately