La Loupe St. Anton, St. Christoph & Stuben am Arlberg No. 6

“Nowadays hotels
need to offer some
kind of highlight,
something to
remember them
by. ”
“There’s a trend
back to the
regional. ”
“Holidaymakers
don’t just want to be
numbers, they want
you to know their
name. ”
*
L.L. The hotel has repositioned itself – young and modern
guests are now at the focus. Why is this target group particularly
important to you?
M.S. First and foremost the hotel reflects the hosts. Aside
from that we work with new media and social networks a
lot and we are very popular there. That’s also why we get a
lot of young guests, particularly in summer. We also received
a lot of feedback from our guests that told us they quite like
the new homepage, it seems very modern – the no-frills style
works well.
L.L. The Grischuna is a lifestyle hotel with Longdrink Bar,
sun terrace and infinity pool. Would you say that nowadays
a hotel has to be more than just a place to sleep? What
should a 21st-century hotel offer?
M.S. Nowadays hotels need a highlight, something that sets
them apart. In our case it’s the pool with the unique view and
the rooms, of course.
L.L. The Grischuna’s à la carte restaurant fascinates with
its open show kitchen and treats guests to Austrian classics
and international dishes. Would you say that a hotel’s culinary
offer is becoming increasingly important for demanding
guests?
M.S. We only serve extraordinary food, we have a strong
focus on regional products, both when it comes to meat or
vegetables. There is a trend towards regional food – which is
in contrast with former times when things were supposed to
be as exotic as possible.
Current highlights on
our menu are chanterelle-spätzle
(= a
special type of pasta) or
saffron-spaghetti as well
as the delicious cheek of
veal with mashed potatoes,
and the entrecote
with a mountain cheese