For a glass of wine with... Fabian Reinhardt, Zunftwirt.

In our new column, we talk to people from the Waag and take a look into their everyday lives and thoughts. We start with guild landlord Fabian Reinhardt, who took over the Waag in January 2023 and runs it with enthusiasm.

Fabian, tell us a bit about yourself. What inspired you to become an innkeeper?

"Early on in my childhood, I was fascinated by unique hotels and restaurant experiences, in fact it was almost the most important thing for me on family trips at the time. Later, I developed a passion for cooking and then, relatively soon, an enthusiasm for the world of wine. During my time at secondary school, it became clear that I wanted to go to hotel management school later on. At that time, however, the focus was still on the goal of running a hotel one day, which has now changed somewhat (laughs)."

A year and a half ago, in January 2023, you took over the Zunfthaus. How were the first few days? Were there any special moments or surprises?

"The first few days were extremely exciting, but also challenging. I had to get to know the company as quickly as possible and ensure that everything continued to run smoothly. There was a lot to discover, find out, get to know... fortunately, my predecessor Sepp Wimmer accompanied me throughout January and ensured a smooth handover. Following in the footsteps of such a present and successful host naturally came with high expectations - especially as a relatively young guild landlord. However, it quickly became apparent that the team was very well-rehearsed in all areas, whether in the kitchen, service or in the background. Everyone knew their tasks and carried them out as usual from day one, even under new management. That made my start much easier and I also enjoyed it."

Every landlord brings their own style. What personal touches have you added to the Zunfthaus?

"Although continuity is important to me, a lot has of course changed with me at the Zunfthaus. For example, we have carried out a comprehensive rebranding and launched a new website. It was important to me that our image was refreshed and that the website was up to date with the latest technology. That's an absolute must in my generation. We were also able to digitize various other areas so that our processes work well and efficiently. I also opted for a slightly different way of managing employees, in which individual employees can take on even more responsibility and get involved."

What has changed gastronomically and what has stayed the same? And why?

"I consider myself lucky that I was able to take over the Waag at a high gastronomic level. I really wanted to maintain the mix of home-style cooking with personal hospitality. Nevertheless, it was important to me that you could tell that the new Zunftwirt no longer comes from Austria, but grew up here in Zurich (laughs). So it was clear to me that the focus should be a little more on Swiss and, where possible, Zurich products. That's why I expanded our range of Swiss wines, among other things. The introduction of exciting vegetarian or vegan dishes was also important to me. As a young restaurateur, I certainly see a need for more action in this area."

What do you like most about your role as a guild landlord?

"The job as a guild landlord is unique. And so is the Waag. The building with all its history and unique ambience, the division into restaurant and event rooms, the various tasks that arise as a result - all this makes my everyday life extremely exciting and varied. As a guild member of another guild, I also enjoy being able to cater for the Zunft zur Waag. In my first year, I've already made lots of great friends in the house. And on all those days when the house is full to bursting at lunchtime and in the evening and there's something going on everywhere, the teamwork is simply unique: everyone knows what needs to be done and pulls together. I really like this energy."

What is difficult about your everyday life?

"Sepp, my predecessor, "warned" me that there was always something going on in the Waag, that you quickly fall under its spell - and that you then spend more time in the house than you would perhaps like. Of course, I didn't really want to believe him at the time and thought I could escape it to a certain extent (laughs). Especially when you want to be on site as a host as much as possible, my role as a guild landlord is actually quite time-consuming and physically demanding - but also a lot of fun. However, with a lot of understanding from my wife, it works quite well. And: as beautiful as the house is, logistically it really is a challenge. What's really missing is enough space. That requires all employees to come up with unconventional solutions time and again."

The Zunfthaus attracts a wide range of guests - from tourists to local regulars. How do you ensure that the expectations of different groups of guests are met?

"For me, a good mix of guests is crucial and it goes without saying that different guests arrive with different expectations. From my point of view, it is a central task for me and the service team to recognize the individual wishes of the guests - and to be able to meet or exceed them and offer an experience that will be remembered. That's another reason why I like being on site - because I can respond to individual wishes in a personal exchange with my guests. The same applies to event planning in our halls: from the quick response to the initial inquiry, through planning and execution to the coffee service and saying goodbye to the satisfied guests after the event - we always want to meet the expectations of our guests so that their event is a success."

Not many houses have such a rich history. How important is the tradition and history of the Zunfthaus zur Waag to you? How does it influence you in your everyday life?

"A guild house dating back to 1636 will always be a place of history and tradition. I am proud to be able to continue to write a small part of this history. Every day, you can feel that you are moving through walls and rooms that have seen a lot. It is important to me that this feeling is preserved, because for me it is a large part of the magic of the Waag. A visit to the Waag always feels a bit like a journey through time. But we mustn't stand still either. A good mix of this tradition and classic gastronomy, coupled with fresh ideas and trends, should ensure that we can continue to inspire the next generations with our offer. It is important to me that my generation (and those that follow) also want to go to the Waag. In addition to a refreshed appearance, I believe this also requires certain new dishes, different wines or drinks - within the tried-and-tested framework of tradition and genuine hospitality. Sometimes that takes a bit of courage."

When you think about the future, what are your plans for the Zunfthaus in the coming months and years?

"We have some exciting projects that we are working on. For example, a bar on the first floor has been under consideration for some time, but we are also looking into solutions for installing a lift. We will also be gently refreshing the interior of the Waag in certain areas without affecting the overall look. In addition to the structural measures, the focus on and demand for regional, local and more conscious eating will also increase here. This calls for creative ideas. Just like for our own events that we would like to organize in the future. We are thinking of a series like "Culture in the Waag". However, none of these measures will change my main focus: in my opinion, enjoyment must always be at the forefront at the Waag, even in the future. I make sure of that in everything I do."

You can find more information about Fabian here.