While Schladming has positioned itself as an event stronghold in the Enns Valley - the "Backstreet Boys" perform three times in the Planai Stadium at the start of the season - ten minutes' drive further up the Gumpenberg you will find the opposite. Complete tranquillity, distant views, the tinkling of cows and a hotel that has evolved from a mountain farm mentioned in 1729 into a leading wellness hotel - a guided tour of the multi-level spa zone is highly recommended due to the risk of getting lost. So while everything seems to have been exhausted here - you can hardly fit in more saunas - the gastronomy has now gone one better with half-board. The new head chef is Christian Spreitz, a vocational school teacher who most recently worked at the "Erzherzog Johann" in Bad Aussee. In parallel to his commitment, the hotel is now also opening up to external guests with its own à la carte restaurant next to the hotel guest area - here you can sit in a quieter area and have access to a wide range of dishes with real surprises. Spreitz is a master of "old-school" dishes that are increasingly being forgotten elsewhere. Pâté en croûte of venison from the restaurant's own deer enclosure with Cumberland sauce and Waldorf salad - can be found in old cookbooks and here. The delicately glazed venison liver in wonderfully dense venison jus is unfortunately only served in the fall. Glazed quail breast with spicy and formidably fluffy poppy seed dumplings and cabbage sprouts should be on the menu for longer. The convenience products common in many hotels are taboo and "natural cuisine" is the house standard. The wine list offers a lot in the affordable range, while those in the know will find great occasions in between.
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