For the second time this year, I meet Melina Reusser for a winner's interview. It's slowly becoming a habit. After winning the Zero Promille Trophy in the spring, she has now also won the title of Best Barkeeper 2025. Back then, her big dream was to be featured in an article in BARNEWS – she achieved that long ago. Now she has her sights set on new, even bigger goals. The young bartender from Thun has big plans. Within a year, she has made a name for herself in the Swiss bar scene with remarkable determination.
She works in a structured, focused manner and knows exactly what she wants. Her creations follow a clear, holistic concept: balanced in taste, visually coordinated, and with authentic storytelling. When Reusser receives the title of Best Barkeeper at the SWISS BAR AWARDS 2025, she is silent for a moment. "I was overwhelmed," she says later. "At first, I didn't even realize it." Standing on stage in the spotlight in front of such a large audience was "much more adrenaline-fueled" than the actual competition.
Similar to the contenders for the title Barkeeper the Year, the young talents had to present a drink they had created themselves, pass a written test, and complete a nosing. "I found the general knowledge questions the most difficult," she says with a laugh. "For example, there was a question about which woman was the first to climb all eight-thousanders." This has little to do with bar knowledge, but anyone who works behind the bar should have more to offer than just technical expertise—namely, interest, openness, and general knowledge.
An alpine magic potion
Her winning drink is called "Élixir des Alpes" and, in contrast to her earlier Japanese-inspired creations, is a tribute to Switzerland. It is based on Appenzeller Alpenbitter, with pine shoot Ricola honey syrup, lemon juice, mint, and Rivella. The idea came to her by chance while she was eating dessert. "I had vanilla ice cream with Tannenschössli honey in a restaurant. I knew immediately that I wanted to do something with it." The result is a drink that tastes of forest, herbs, and home.
Her appearance at the qualifying round at QN-World in Illnau-Effretikon was fitting: a red traditional blouse, braided pigtails – a subtle nod to Heidi. Melina Reusser impressed with a well-thought-out concept behind her competition drink. Her mentor Ivan Urech, bar manager at the Atelier Classic Bar, taught her that a good presentation at the bar is more than just the sum of its ingredients. "Ivan showed me how to build a story around a drink.
I have learned that you should not look back when something goes wrong.
Melina Reusser
Everything has to fit together, from the taste to the outfit to the presentation." This idea has shaped her. In her calm manner, Reusser speaks openly about mistakes and learning processes in competitions. "I've learned that you shouldn't look back when something goes wrong. My vocational school teacher always said: It's like Mario Kart, when you miss a coin, you can already see the next one ahead." Maybe that's her secret: don't dwell on it, just keep going.
From Thun to the world
The next big goal is coming up in 2026: WorldSkills Shanghai – the world championship of professions. There, the young talent will represent Switzerland in the Restaurant Service category. "I'm really excited, but I also have a lot of respect for the competition," she admits. "The Asian participants in particular are incredibly strong. But I just want to do my best."
In the long term, she would like to continue learning, travel, and perhaps work abroad. Later, she is considering training at the Lucerne Hotel Management School. And someday, her gaze becomes dreamy for a moment, she wants to open her own bar. She already has an idea: "A place where good drinks and good food come together. Maybe something with food pairing." Then she laughs: "But I'm not revealing any more, otherwise someone will steal my idea!"
