The Widder Bar is the best hotel bar 2020

The category Best Hotel Bar is on the list of awards for special achievements at the 18th SWISS BAR AWARDS for the first time. A hotel bar should on the one hand be a bar and on the other hand also the figurehead of a hotel. A bar that convinces its visitors with service, quality, location and hospitality.

"It is meant to be a diverse, exclusive meeting place for international guests as well as local audiences," laudator Adrian Affentranger, managing director and owner of Diwisa SA, describes the category elevated to an award. Its balance between modernity and tradition comes to light through the interior and brings spice to the serving tray.

Best Hotel Bar 2020

In 2020, the Widder Bar won the SWISS BAR AWARD in the category "Best Hotel Bar". This category recognises hotel bars that impress locals and guests with their service, quality, location and hospitality. More info at www.swissbarawards.ch

Its openness to all guests as well as staff is inviting at the bar of an exclusive place. The hotel bar is subject to different requirements than an owner-managed bar with perhaps a special concept and clientele.

The Lakeview Bar & Cigar Lounge at the Bürgenstock Hotels & Resort in Obbürgen, Anton's Bar at the Suvretta House in St. Moritz and the Widder Bar are the favourites honoured at the 18th Award Night. Wolfgang Mayer, Bar & Lounge Manager of the Widder Bar, receives the trophy on the stage of the event location Chicago 1928.

"Since 1995, it has been one of the most beautiful bars on the planet. I am very happy about the honour and the title of best hotel bar in Switzerland," says the manager. It is the fourth Swiss award overall for the hotel bar and the second under Wolfgang Mayer's flag.

From the village pub to the ram

Many years ago, the Bavarian-born surveyor stumbled into the bar trade. During an accidental substitution in a village pub, far away from mixology, he wants to stay true to the profession. Stations at the Robinson Club Mallorca, a winter season in Zürs am Arlberg and in Düsseldorf's Mojito's lead him on to the Widder Bar in Switzerland. "This is where I want to be," the now 37-year-old is captivated by the hotel bar at the time.

Aries-ly pursues his dream. After another year in Basel, it all works out with the beloved workplace. Mayer joins the Widder team for three years under long-time bar manager Markus Blattner. That was eight years ago now, and Wolfgang Mayer remains a convinced Aries after a stopover at The Chedi Andermatt.

As Dirk Hany's deputy bar manager, or "wingman" as Hany calls his friend at the time, he penetrates deeper and deeper into the history of the house, becomes part of it.

Not your typical hotel bar

Mayer explains why the Widder Bar received the award as follows: "Because we have been doing an extraordinarily good job for 25 years". Only commitment at all levels and from many positions leads to this uniqueness.

The Widder Bar is a hotel bar that, with a separate entrance in Widdergasse, is not perceived as a typical hotel bar. "I think many people don't even know that we are one," Mayer could imagine. Maybe that's why guests are not so inhibited about entering it.

If you do this, you will be greeted very courteously as a hotel guest or local and picked up directly. The Widder Bar is known for this service, regardless of the management. Hospitality is much more important than the best drink, which doesn't help if the "Grüezi" is missing," Mayer is convinced.

Impressive interior

The service follows on its heels and brings the guest out of his initial amazement. One is impressed by the dark parquet floor in combination with a continuous red leather suite. You hear live piano music with background and jazz styles.

One looks at the old wooden ceiling with carvings, the shimmering "Library of spirits" and discovers lapis lazuli stone, a stone of friendship and truth and also birthstone of the Aries star sign. Aries heads on the ceiling and the end of the counter in the shape of a ram's head recall the history of the house.

The butchers' guild "Zunft zum Widder" still has its headquarters in the eight-storey, listed Widder Hotel. Where once blood flowed, today the lifeblood of an ambitious bar team flows in what is now once again classic black and white garb with pocket square and bow tie.

A total of eight permanent staff members, including two ladies, in front of and behind the bar are responsible for the experiences of guests of all kinds.

"To run a hotel bar, you need a good team. Only this, and I have the best, can make up this success," Wolfgang "Wolle" Mayer is sure. That starts with the steward, one of the "most important positions in the team". A steward polishes the glasses, keeps the bar in good shape, takes care of supplies. "Our wild card," says Wolle. If he fails, the service fails.

Jazz , Raggae and some magic

In the Widder Bar, even a steward dances and laughs in a particularly infectious way. The Jamaican Nish has been there from the beginning. By now, Nish could already be retired, but even he doesn't want to leave the Aries. "He always spreads a good mood. If reggae sounds, he can't be stopped, comes from wherever he is and starts dancing. He is the soul of the house," Mayer enthuses about the magic of the bar.

The pianists are engaged for one month at a time and provide background music and jazz to set the mood and, of course, the mood. The Zunfthaus has always been known for its jazz accompaniment by renowned musicians. Until a few years ago, jazz concerts were held regularly within its walls.

Jazz legends such as Terence Blanchard, George Robert Quartet or Carmen Lundy as well as modern performers have left their mark here and ensured musical enjoyment at the highest level. Many of them adorn the walls of the smart building, where "everything old is effectively old, and the thematic interplay between old and modern must be clearly recognisable", describes the deputy director and Head of Food & Beverage, Andri Zinsli.

A good mix: guest structure and glass content

"Gemma in d' Widda Bar", is the tone of voice among Zurich residents with an average age of 30 to 50. Definitely, however, students and older people also like to sample the entire range of pleasures alongside regulars. "It's a good mix, and the increasing number of regulars is divided into summer and winter guests," says Wolfgang Mayer.

Reservations are not accepted. Queuing is a must if you want to get inside the best hotel bar in Switzerland. However, this also exudes a special charm, because those waiting with a longing view of the Library of Spirits do not stay in the dry. "Of course, we also serve them what they want. Champagne, wine or cocktails from the menu," says Mayer.

Library with around 1200 spirits

A great truth in the style of the bar lies in its liquid library with around 1200 spirits including 600 whisk(e)ys and whisk(e)y rarities, some of which can only be grabbed via the sliding ladder. The in-house library is always in motion and subject to constant change. New products, rarities or own bottlings of rum, whisky or Aries gin are tasted or add to the fleet.

"We are constantly trying to do something new to keep the offer attractive, to keep our finger on the pulse," Mayer reports. According to him, many guests come for the Bellini and also the Whisky Sour. "These are our top sellers," reveals the bar manager and continues: "But we have adjusted the recipe of the Sour over the years.

Ten years ago, it was still significantly sweeter". The reason: the drinking behaviour and health consciousness of the guests have changed. People don't drink so sweet any more, they are sure.

The Widder Bar's new bar menu will soon even have a dedicated page for low ABV and non-alcoholic cocktails. "Three or four years ago, this was not yet on everyone's lips or in demand. Now the trend that London has been living forever has also arrived here," Mayer explains. Of course, we have to keep up with it.

Green ambience for the summer of 2021

The Widder Hotel is part of the Living Circle collection of first-class hotels and several restaurants, alongside the Storchen Hotel in Zurich, Alex Lake Zurich or Castello del Sole in Ascona. The newly designed inner courtyard is currently being completed and could possibly be used with pop-up events from October this year.

"But the focus is on summer next year," says Andri Zinsli. A lounge area, tables and seating as well as a wooden floor in the middle and lots of greenery will make the new inner courtyard with up to 60 seats accessible from the bar and the hotel in the future. A separate bar menu is planned, but those who want rarities from the library should not miss out.

Snacks from the hotel kitchen

The snacks in the Widder Bar are prepared in the hotel kitchen. The good cooperation between the kitchen and the bar has a positive effect on the bar. From time to time, she benefits from products that she tries to incorporate into the drinks, such as yuzu fruit just now. "That's a big advantage for us," says Mayer.

The joy of being awarded Best Hotel Bar in Switzerland in the SWISS BAR AWARDS 2020 is a source of delight throughout the hotel. "The award is confirmation that we are doing many things right.

For the guest, who should have one of his best experiences with the selection of great spirits, courteous, high-quality service in an ambience that is both historic and modern," finds Andri Zinsli.

Aries's Signature Drinks

Between the Beans

Whisky Sour

Aries Bar

Widder Hotel
Rennweg 7
8001 Zurich
widderhotel.com

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