Sofia H.* resigned after just a few months at Uto Staffel.
Nicholas ImfeldEditor Economics
Rarely has an innkeeper given as much to talk about as Dirk Luttmann (56) this week: Anyone who rates his restaurant Uto Staffel on Zurich’s Uetliberg negatively online will get a peppery answer from the boss himself. Luttmann does not shy away from revealing the name, place of residence or employer of his guests.
In addition to criticism, Luttmann also received a lot of solidarity. There were over 14,000 page views in just a few days – most of the comments are positive.
That bothers Sofia H.*. She worked as a cook for Luttmann a good year ago. After a few months, she handed in her resignation again. “I was drained and powerless,” she says in an interview with a look and shows the letter of resignation. H. does not want to reveal her name. Her fear of reprisals from the catering industry is too great. Because Luttmann is “very well connected”.
“He yelled at us several times in front of the guests”
The allegations that H. raises are violent. She reports on a climate of fear that Luttmann created in the excursion restaurant on the Uetliberg. It’s not just his critics who feel it online, with answers that are sometimes below the belt. “He yelled at us several times in front of the guests,” says H. Again and again there were outbursts of anger, his behavior was “very unprofessional”.
Dirk Luttmann sees it differently. He responded to the allegations in writing. There is a positive atmosphere in Uto Staffel. «The focus is on the well-being of the guests, including many regular guests. Despite all efforts, tensions in individual cases can never be completely ruled out. »
Menu bites and mice?
On top of that. Sofia H. reports about a menu-bite in Uto Staffel. On the menu, guests could order a cordon bleu or a Züri-Gschnätzlets, among other things. But instead of veal, as stated, the guests had pork on their plates. “There were also Muslims who never noticed anything,” says H.
The same applied to the cantonal inspectors, who, according to the cook, did not check the meat. “They didn’t go into the basement either. There were mice that ate everything.”
Luttmann counters this: “In the Uto Staffel, all meat is prepared and served according to the declarations; where veal is on the menu, there is veal on the plate.” And further: «The cordon bleu is made of veal or pork, depending on the season, which is also what it says on the adapted menu; currently there are both.” Of course, the guests’ religious dietary requirements would be taken into account. The purchase receipts and delivery notes documented the correct meat declaration.
Information received by the canton
Luttmann doesn’t want anything to do with mice in the basement either. ‘There are no mice in the house. Nothing has been eaten either.” The Uto Staffel is regularly checked by the food inspectorate. “There were no food or mouse complaints from the food inspector,” writes the host.
Blick knows that the food inspectorate of the canton of Zurich received several tips this week that suspect a menu bite at Uto Staffel. The authority could not confirm this on request for data protection reasons. If there is a suspicion, you always take action.
Dirk Luttmann does not understand the allegations of his former employee. He has a clear conscience – and states that everyone is invited to convince themselves of the Uto Staffel and its quality.
* Name known to editors
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