No. 19 - 10 Jahres Ausgabe, Lech & Zürs

L.L. Under the motto “Summer lives in Lech” you have
turned Schneggarei into a Summer Space. What can we
look forward to in the coming winter and summer 2022?
A.S. The idea of co-working, the concept of Summer
Space, that’s something Brigitte Finner and I had already
been talking about for a few years. And now we felt it was
the right time to get going. We left the organisation and
implementation to my son who is doing an amazing job.
L.S. Jara Ulmer and I worked on developing the Summer
Space concept during the last take-away winter season.
We didn’t just want to be a bistro where people stand still for
90 minutes, we wanted to be a space where people want to
linger. The upper floor of the hut has rooms that didn’t used
to be open in summer because there simply weren’t enough
guests. So, why not create a co-working space that makes
this idea of lingering and enjoying a reality? We feel that
concept is an all-out win. We can make use of the empty
space and further our idea of community-based living at
the same time. And, of course, summer will continue to live
in Lech next year, too. But – we also want to give our guests
the gift of deceleration in winter – with home-made breakfast
and a good cup of coffee before hitting the slopes or setting
out on a winter walk. Consequently, we’ll be here for the
guests starting at 10 am instead of 12 pm. And, of course, we
are also moving forward in terms of digitalisation.
It’s enough to simply scan the QR code on the menu to order
a coffee. Our guests really appreciate this kind of simplified
order process and it’s a kind of USP here at Schneggarei, too
– to always be at the forefront of technology and offer the
guests every possible comfort.
Kulinarik & Genuss
“We did not just
want to be a bistro
but rather a place
where people want
to linger.”
“Of course, Summer
will live in Lech once
more next year.”
L.L. Your wood stove pizza is a classic at Schneggarei, you
even make a pizza that was created by the boss himself.
What is it that makes the “Lech Pizza” so special? And have
you ever experimented with sourdough?
A.S. The answer is: the wood-fired oven. It gives the pizza
a special flavour that instantly refines it. The oven is fired
up ten days before the season starts – to make sure the temperature
increases slowly until everything is perfect. And
then there is our Italian head chef, Francesco Cariglia.
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