Business event and team events

Combine the beautiful lakeside location, the inspiring surroundings and the rooms of the lofthotel and the sagibeiz, designed with a lot of heart and soul, for your team event and take advantage of the possibilities for unique supporting programs in the area and in the region.

Event exactly according to your wishes

The goals can be manifold: from the visualization of the company strategy for the employees to a product launch to a company event peppered with highlights.

You will be treated to culinary delights with regional and seasonal dishes right by the lake. In summer the lakeside terrace beckons and in winter the warming open fire.

We look forward to giving you an insight into the wide range of possibilities. We would be happy to analyze your exact needs with you and create an individual concept.

We look forward to hearing from you →

Menu selection

Discover the culinary possibilities for your perfect occasion →

 

The village of Quinten on Lake Walen with its green slopes and beautiful houses.

Spacious premises

Discover the charming rooms in the sagiareal »

 

The village of Quinten on Lake Walen with its green slopes and beautiful houses.

Group offers

Experience unforgettable adventures on, on and around Lake Walen with our group offers »

 

Bird's eye view of the Murg peninsula on Lake Walen in summer.

Contact / Arrival

Far away from the hustle and bustle of the big city and yet quickly accessible: you can reach Murg from Zurich in just one hour, from Chur and Glarus in just 30 minutes »

 

"We celebrated our staff event in the sagibeiz, the ambience was great! Everything tasted sensational, from the aperitif to the dessert. Kudos to the friendly, easy-going service staff. We can only recommend the sagibeiz. "

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“Top Top Top - We were given a very friendly welcome and guided through the farm. The people accompanying us (guide and cheesemaker) put their heart and soul into explaining and showing us everything about the business. The welcome aperitif and lunch tasted excellent and the digestif also had the desired effect. Cheesemaking in the afternoon was probably twice as much fun for everyone.”

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