The rolling bartender.
Intro
Each day, Victor Costa covers 6,000 vertical metres with the après-ski train. From his new home in Andermatt (Uri) over the Oberalp Pass to Disentis (Graubünden) and back, twice each way.
Andermatt
"Of all the places I know, this is the dearest and most interesting to me", declared Johann Wolfgang von Goethe. He thrice visited the Gotthard area the late 18th century.
Hint
A mountain pass road connects Andermatt and Disentis in summer, but there is no way through in winter.
Except for Victor and his après-ski train. Many guests climb up to the Oberalp Pass at 2,033 metres above sea level – free with a valid ski pass.
«What can I bring you?»
... is how he welcomes his guests. Alongside a wide range of drinks, he offers them traditional cheese and dried meat platters. Guests particularly enjoy these amenities in the train during heavy snowfall and in icy temperatures. “Skiers get so engrossed in warming their hands that they often forget to drink their coffee”, jokes the Portuguese driver.
From the Atlantic to the Alps.
For a long time, Victor was not interested in snow. Having grown up on the Atlantic coast in northern Portugal, Victor became gripped by a spirit of discovery. Like Ferdinand Magellan and Vasco da Gama before him, he was drawn to foreign lands, albeit in a different direction. In 1994, he set sail and arrived in Andermatt as there were jobs available here. A journey into the unknown, but one which led Victor directly to happiness.
The ocean is beautiful, but just look at these mountains!
«Snow and the cold are not for everyone, but I like it.»
His sister also gave the Swiss Alps a go, but it was not for her. For the past 23 years, Victor has called Andermatt his home and he has no plans to leave any time soon.
From the pastor to the baker, everyone knows Victor.
When the regular customers come over and ask me how I am, it gives me goose bumps because I am so happy they have returned and remember me.
Recipe - Kafi Luz
“Kafi Luz” features Lucerne in its name and is a speciality of Central Switzerland.
- 3 sugar cubes
- 1 dl hot water
- 2-4 cl Träsch (stone fruit brandy)
- 1/3 teaspoon of instant coffee poweder
For the best results, add the ingredients to the glass gradually and stir.
Important: the impressive mountains should always be visible through the finished drink.
Andermatt – everyone get out please.
At exactly 4.19 p.m., the après-ski train reaches Andermatt for the second and final time. The around 35 remaining guests leave the après-ski train happy and satisfied, expressing their thanks to the bartender. "... until next time”, says Victor.
For him, the day is not yet over. He collects the empty glasses, puts on his reflective waistcoat and crosses the train tracks. In the railway station building, a dishwasher is waiting to be loaded. Victor has served more than 200 drinks and must now ensure that guests want for nothing tomorrow either.
«Let's see what the next trip brings»,
... says Victor, looking forward to the next journey, and wanders through the alleys of his new home at a well-earned end to his working day.