Kruemel opens "Schatzi": Peguera gets a club-restaurant with a family touch

Kruemel opens "Schatzi": Peguera gets a club-restaurant with a family touch

Self-managed renovation, a mix of kitchen and club music, and a place for night owls

It is a cool, cloudy Thursday in Peguera, about 15 degrees, a stiff breeze pushes the surf onto the beach and construction vehicles rumble along the boulevard. Right here, in a former tapas bar, Marion Pfaff, her husband Daniel and employee Vera Wolfram are currently hauling wooden boards, paint buckets and cable boxes — work you would usually expect to see behind the scenes. The result, however, is meant to be anything but inconspicuous: on April 3 "Schatzi" will open, a club-restaurant that will serve food during the day and offer music from midnight.

The place changed hands in November: for the so-called traspaso the operators paid around €80,000. But the purchase is only the beginning. The Pfaffs openly talk about high additional costs for renovations and the necessary permits. They themselves are on the construction site almost every day, helping with painting and installation — the smell of fresh paint mixes with the salty wind outside.

There is a lot of manual work to do. The kitchen, marked by previous years of operation, needs new equipment: a dishwasher, deep fryer, a functioning stove with oven and refrigerators that close properly are on the shopping list. Even more urgent, Daniel says, is the electrical installation: the building dates from the 1960s and over the years wiring has repeatedly been "hung in". The Pfaffs therefore plan a complete renewal of the electrical system because safety is more important to them than quick fixes.

Visually the interior will look different from before: frequent yellow and red tones will give way to light spruce wood cladding, creating a slightly Alpine feel — a style that recalls small inns in Tyrol. Large, winterproof awnings and weatherproof toldos will make the roughly 102 square metre outdoor terrace usable in adverse weather, so that the boulevard can remain active in transitional seasons.

The concept combines two worlds: a kitchen with Swabian and Tyrolean influences in the evening, plus a night program with well-known DJs. Names have already been mentioned: former Bachelor Paul Janke and other guests from the scene are said to be planning appearances, and celebrities at the turntables are also being discussed. Son Max, 15 years old, will also be allowed to try his hand at the decks. As soon as the clock strikes midnight, Schatzi is to become a nightclub — with free entry and music aimed at international guests, from the British to visitors from the US.

For Peguera this could be a fresh impulse. In the low season the town often seems sleepy; a club-restaurant on the boulevard livens up the evening hours, creates jobs for service staff and offers a new meeting point for residents and visitors alike. Regulars are already reserving their places, even though it still smells of paint and wood — a sign that the idea is finding an audience here.

The tone is familial: Marion prefers to describe herself as a singer and hostess rather than a corporate boss. Together with Daniel she has run another local venue for years and knows the pitfalls of the season. This experience flows into the new project: no big airs, but a solid offer with regional influences, volume for night owls and televised sports events on special evenings.

Anyone strolling along the boulevard can occasionally hear drilling, see tradespeople taking coffee breaks, and think: this is how Mallorca stories are made that do not live on sunshine alone. "Schatzi" is an example of how local makers invest in the low season, create jobs and give the evening scene a new color.

Outlook: Will everything go smoothly? There will certainly be work to do — new licenses, renovations and staff are not trivial. But the mix of family commitment, a clear opening date and a concept that wants to be a restaurant by day and a club by night gives Peguera a new meeting place to watch. If you're curious, note April 3 and come earlier for the tasting plate rather than late for the dancefloor premiere.

Why this is good for Mallorca: More variety in the nightlife, additional jobs in the low season, an offering that strengthens local gastronomy alongside beach tourism — and a family-run operation that gets involved rather than just complaining. On the island this is often the difference between a short-lived hype and something that lasts.