来自专筑编辑周韦博的报道。Chäserugg位于Churfirsten Massif东部七大高峰的最高峰，海拔7420英尺，从吐根堡向北缓慢抬升，而在南部则是以6250英尺的陡峭悬崖直降到Walensee湖。这与山顶由Hinterrugg, Rosenboden 及Chäserrugg组成的平缓高原形成鲜明的对比。更壮观的是，在这令人印象深刻的地势背后就是一直延伸向远方的阿尔卑斯山脉。得益于1972年建成的Unterwasser-Iltios-Chäserrugg缆车线路，从苏黎世和圣加仑州到该片区域只需要不到一小时。

The Chäserugg at 7420 feet is the easternmost peak of the seven mountains that make up the Churfirsten Massif. It rises up gently from the Toggenburg to the north and becomes a steep cliff to the south, plummeting almost 6250 ft down to the Lake of Walensee. The high flat plateau formed by the Hinterrugg, Rosenboden and Chäserrugg stands in great contrast to the steep, precipitous walls of the cliff. Behind this impressive topography, the backdrop of the Alps stretches all the way to the horizon. The region has been accessible since 1972 via the Unterwasser-Iltios-Chäserrugg Cable Car and can be reached in less than an hour from Zurich and St.Gallen.

© Katalin Deér

自从缆车投入使用后，原来供建筑工人住宿的房子就被临时改造成餐厅。而现在，这座房子已经被拆掉，为做新的餐厅空出空间。与此同时，原来混凝土基础钢结构的缆车站也换上了新的表皮。新的餐厅位于缆车站的上方，其形态顺应地势向南延伸。巨大的屋顶则将两个部分连接在一起，并形成了一个室外的欢迎大厅。

Ever since the cable car went into operation, the restaurant has been provisionally located in the housing originally built for the construction workers. Now it has been torn down to make room for a new restaurant. The station, a pragmatic steel structure on a concrete foundation typical of the 1970s, has remained and been clad in a different façade. The new mountain restaurant is placed perpendicular to the station, extending horizontally along the mountain panorama towards the south. A large roofed area connects the two structures and creates an outdoor arrival hall.

© Katalin Deér

新的缆车站主要是硬木结构，这些木结构是有当地工人在山谷处预制好，等到夏天再集中运至山顶安装，而室内的装修则是在冬天完成。我们选用木结构有两层考虑：一是迎合当地的传统；二则是方便材料的开采和运输——除了起重机是用直升机吊至山顶，其他的材料和工具都是靠缆车运送上来的。另外，挖掘出来的土方则用于制造建筑所需的混凝土和碎石路面。

The new station is constructed in solid wood on a concrete foundation. It was prefabricated by local craftspeople in the valley and assembled on top of the mountain in the course of a summer. The interior was completed the following winter. We decided to use wood because we wanted to echo local tradition. Equally important was a thoughtful exploitation of resources: except for the crane, which was transported by helicopter, all of the parts required for the building were transported by cable car in the course of its regular runs. The excavated earth was used to make the concrete and also as an ingredient of the gravel surfacing.

© Katalin Deér

餐厅被塑造成一个长条形的灵活空间，而反复出现的云杉木装饰则营造了其整体的氛围。低矮的屋顶下紧密排列的木梁成为了整个建筑的主要元素。由于餐厅三面为大面积玻璃窗，游客可以尽情享受山顶壮丽的景色。剩下的一个面则由一些隔间组成，每个隔间都配有供休息就餐的桌椅，并且开有小窗，提供给每个游客一个独特的山地景观。

赫尔佐格和德梅隆事务所，2015

The restaurant is a long, flexible space, its atmosphere marked by the repetitive woodwork from locally sourced spruce trees. The low-hung roof resting on closely placed columns is the dominant element of the building with a covered terrace in front. Glazed on three sides, the restaurant offers spectacular views of the scenery. Niches with built-in benches and tables occupy the fourth side of the room. Each niche has its own window and thus its own framed view of the mountainscape.
Herzog & de Meuron, 2015

© Katalin Deér

建筑设计：赫尔佐格&德梅隆
地点：瑞士Alt Saint Johann 温特瓦瑟
合作者：Jacques Herzog, Pierre de Meuron, Christine Binswanger (主合伙人)
建筑面积：26910平方英尺
竣工时间：2015年
摄影师： KatalinDeér
设计团队：Michael Fischer (合伙人、项目指导), Bergstation: Beatus Kopp, Hendrik Steinigeweg (项目经理) , Konzeptstudie: Salomé Gutscher (项目建筑师), Roman Aebi (工作室), Michael Bär (合伙人), Frederik Bo Bojesen, Leif Buchmann, YannickClaessens, Santiago Espitia-Berndt, Alexander Franz, AlenGuberinic, Justin Hui, Maria Krasteva, Victor Lefebvre (工作室员工), SeverinOdermatt, Philipp Schaefle, KasparStöbe, ChristophWassmann, Freya Winkelmann
施工管理：Ghisleni,瑞士 拉珀斯维尔
暖通空调系统工程：Amstein + Walthert, 瑞士 圣加伦
结构工程：SchnetzerPuskasIngenieure, Pirmin Jung, 
Schällibaum
建筑物理：Zimmermann &Leuthe, 瑞士Aetigkofen
餐饮顾问：Gastro-FachplanungenRuediMenet, 瑞士 瓦尔芩豪森
消防设计：Amstein + Walthert,瑞士 圣加伦
室内设计顾问：Rondelli Consulting,瑞士 苏黎世
委托代理人：Mélanie Eppenberger, President TBB AG

Architects: Herzog & de Meuron
Location: Unterwasser, 9657 Alt Saint Johann, Switzerland
Partners: : Jacques Herzog, Pierre de Meuron, Christine Binswanger (Partner in Charge)
Area: 26910.0 ft2
Project Year: 2015
Photographs: Katalin Deér
Project Team: Michael Fischer (Associate, Project Director), Bergstation: Beatus Kopp, Hendrik Steinigeweg (Project Managers) , Konzeptstudie: Salomé Gutscher (Project Architect), Roman Aebi (Workshop), Michael Bär (Associate), Frederik Bo Bojesen, Leif Buchmann, Yannick Claessens, Santiago Espitia-Berndt, Alexander Franz, Alen Guberinic, Justin Hui, Maria Krasteva, Victor Lefebvre (Workshop), Severin Odermatt, Philipp Schaefle, Kaspar Stöbe, Christoph Wassmann, Freya Winkelmann
Construction Management: Ghisleni, Rapperswil, Switzerland
Hvac Engineering: Amstein + Walthert, St. Gallen, Switzerland
Structural Engineering: Schnetzer Puskas Ingenieure, Pirmin Jung, 
Schällibaum
Building Physics: Zimmermann & Leuthe, Aetigkofen, Switzerland
Catering Consultant: Gastro-Fachplanungen Ruedi Menet, Walzenhausen, Switzerland
Fire Protection: Amstein + Walthert, St. Gallen, Switzerland
Interior Consulting: Rondelli Consulting, Zürich, Switzerland
Client Representative: Mélanie Eppenberger, President TBB AG

出处：本文译自www.archdaily.com/，转载请注明出处。