{"id":1864,"date":"2024-07-16T15:06:18","date_gmt":"2024-07-16T15:06:18","guid":{"rendered":"https:\/\/zum-see.ch\/40-years-four-generations\/"},"modified":"2024-07-16T15:23:05","modified_gmt":"2024-07-16T15:23:05","slug":"40-years-four-generations","status":"publish","type":"post","link":"https:\/\/zum-see.ch\/en\/40-years-four-generations\/","title":{"rendered":"Sternau and Luzia have been active for 40 years. Francesco and Salome now represent the fourth generation."},"content":{"rendered":"\n<p>Sternau Williner has been the host at the Restaurant zum See in Gr\u00e4chen, a third-generation family business, for 40 years. Despite the challenges, he values his job as a restaurateur and emphasizes the importance of contact with guests.<\/p>\n\n<p>The establishment has been modernized over the years to meet the needs of more demanding guests.  <\/p>\n\n<p>Now the fourth generation is entering the family business, led by Sternau Williner's son Francesco and his girlfriend Salome, who want to renew the culinary concept with hot and cold dishes.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/zum-see.ch\/wp-content\/uploads\/2024\/07\/stories_444823_28079390-1024x683.jpg\" alt=\"\" class=\"wp-image-1882\" srcset=\"https:\/\/zum-see.ch\/wp-content\/uploads\/2024\/07\/stories_444823_28079390-1024x683.jpg 1024w, https:\/\/zum-see.ch\/wp-content\/uploads\/2024\/07\/stories_444823_28079390-300x200.jpg 300w, https:\/\/zum-see.ch\/wp-content\/uploads\/2024\/07\/stories_444823_28079390-768x512.jpg 768w, https:\/\/zum-see.ch\/wp-content\/uploads\/2024\/07\/stories_444823_28079390.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Luzia and Sternau Williner with their son Francesco, who will be the fourth generation to take over the Restaurant zum See in Gr\u00e4chen.\nSource: pomona.media\/Daniel Albrecht<\/figcaption><\/figure>\n\n<p>Enclosed is the detailed story.<\/p>\n\n<div class=\"wp-block-file\"><a id=\"wp-block-file--media-6a4cee5f-fa18-4f2b-8551-a42e87bdaf25\" href=\"https:\/\/zum-see.ch\/wp-content\/uploads\/2024\/07\/2024-07-08-40-jahre-restaurant-zum-see-walliserbote.pdf\">Article in the Walliser Boten of July 08, 2024 (PDF)<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sternau Williner has been the host at the Restaurant zum See in Gr\u00e4chen, a third-generation family business, for 40 years. Despite the challenges, he values his job as a restaurateur and emphasizes the importance of contact with guests. The establishment has been modernized over the years to meet the needs of more demanding guests. Now [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1864","post","type-post","status-publish","format-standard","hentry","category-unkategorisiert"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sternau and Luzia have been active for 40 years. Francesco and Salome now represent the fourth generation. - Restaurant zum See Gr\u00e4chen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zum-see.ch\/en\/40-years-four-generations\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sternau and Luzia have been active for 40 years. Francesco and Salome now represent the fourth generation. - Restaurant zum See Gr\u00e4chen\" \/>\n<meta property=\"og:description\" content=\"Sternau Williner has been the host at the Restaurant zum See in Gr\u00e4chen, a third-generation family business, for 40 years. Despite the challenges, he values his job as a restaurateur and emphasizes the importance of contact with guests. The establishment has been modernized over the years to meet the needs of more demanding guests. 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