A Project Defined by Precision and Personality – Meissl at Gemsstock

Gemsstock is a 2,962-meter peak in the Swiss canton of Uri. Anyone who ventures here experiences winter in its purest form – raw, clear, and striking. It is precisely in this setting that Meissl had the opportunity to help shape a new chapter of Alpine hospitality. 

Five mountains, 16 lifts, more than 30 slopes, and over 100 kilometers of runs: Andermatt-Sedrun Sport AG operates one of Switzerland’s most diverse ski areas. For several years now, the resort has been part of Vail Resorts (USA). Resort President Mike Goar and Meissl share a long-standing collaboration – his conviction and enthusiasm ultimately made him a key partner in this project. 

At the Gurschen mid-station – a central hub and gateway to the high Alpine terrain – a new gastronomic setting was required. Maren Müller, Head of Gastronomy in Andermatt, developed a clear concept that combines functionality with atmosphere. 

This is where Meissl came into play, delivering and installing: 

• one MR umbrella bar, 12 × 9 m
• Bar 1 (P4.65), fully equipped
• wind protection systems
• a direct connection to the existing grill hut 

The challenge was clear: at over 2,000 meters above sea level, in the heart of winter, every move has to be precise. Snow, wind, and constantly changing weather conditions made installation particularly demanding. All components were pre-assembled in the valley, transported to the site by gondola, and positioned with millimeter precision using a special chain crane. Precision, experience, and close teamwork with local partner Urs Herger (Syavix) and the mountain railway were essential to ensuring a smooth process. 

Within just three days, a functional, robust, and welcoming ensemble emerged – a clear example of how Alpine gastronomy works today: thoughtfully designed, experience-driven, and realized with genuine passion.