La Loupe St. Anton & Stuben am Arlberg No. 7

© Michael Walch
“Originally Hubertushof
was a hunters’
hotel.”
Heike Farmer
“We are fully committed
to the house, we
like it here and you
can see that, too.”
Heike Farmer
170
L.L. Last winter Hubertushof celebrated its 50th anniversary.
What moments in the hotel’s history do you and your
guests remember the most?
Heike F. Over the course of the years the house’s interior
and exterior have changed quite a bit, and all the changes
dramatically improved the level of comfort. We re-opened the
à la carte restaurant to external guests. Which was a big step
for which we got a lot of positive feedback from the village.
And quite a few à la carte guests
have become hotel guests.
Hubertushof used to be a hunters’
hotel and it was full of antlers and
stuffed animals. We got rid of a lot
of those but kept the hunters’ parlour.
Together with the architect
and the owner we figured out a
concept and it was important to us
to not disrupt the hotel. Aside from
that we were the first in the village
to have large suites. We started with
two and the guests immediately
loved it. Meanwhile we have several suites and we’ll keep
adding more because there is a lot of demand from the regulars.
Each room has its very own style – from traditional to
modern. We work with timber but also with hip colours,
modern elements, and warm lighting concepts. Throughout
the past 50 years Hubertushof has perfectly managed to combine
old and new whereby innovations have provided plenty
of impulses. We are committed to the house and everything it
stands for, we’re comfortable here and that’s something you
can see, too.
L.L. You have been in charge of Hubertushof since 2004.
What traits does it need for the job?
Heike F. We give the guests what they need. Communication
is very important. Heinz likes to go skiing with them and they
love the food, of course.
Heinz F. On evenings where I’m not at the bar, many start
asking where I am right away (laughs).