Hotel Gasthof Post in Lech – a traditional house shines with new splendor

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The occasion for our visit to the Hotel Gasthof Post in Lech

A traditional house reinvents itself! On the second weekend of Advent in 2017, family Moosbrugger celebrated the reopening of the completely redesigned restaurant with guests and new chef David Wagger.

The place – a very special magic

Lech am Arlberg is undoubtedly one of the most fashionable places in the Alps. Just as Kitzbühel or St. Moritz have their fancy and beauties, the ski resort at 1,450m altitude hosts the highest density of gourmet restaurants. In the community with about 1,500 inhabitants, there are no hotel chains. From the small guesthouse to larger noble hostels, the place presents itself extremely exquisite. Yet it manages the balancing act between international lifestyle and traditional hospitality.

 

History of Hotel Gasthof Post

Like the place itself, so perfectly and conclusively, the traditional family Hotel Gasthof Post with its charm and warmth fits into this renowned winter and summer sports destination. The 5-star hotel has been one of the top addresses in Lech am Arlberg for 80 years.

As exclusive as the Hotel Gasthof Post are the guests, some of whom have been coming here for decades, such as the Dutch royal family.

 

New splendor and openness in the restaurant

Since 1937, the family-owned property has grown over generations from an impressive farmhouse into a luxury hotel. Over the years, the Hotel Gasthof Post has always retained the charm and atmosphere of a traditional inn.

Creating a whole new dimension of hospitality was the goal of hotelier Florian Moosbrugger and his architects Eckhard Amann and Christian Prasser. The traditional house was to shine through visionary worlds of experience in terms of light, acoustics and spatial concept in a completely new splendor.

 

The extraordinary location of the hotel and the restaurant, with its unique view of the town and the opposite sunny slopes up to the Kriegerhorn should also be architecturally reflected: away from the closed, to the open.

Strollers and curious ski tourists can now watch the hustle and bustle in the restaurant from the outside. Hostess Sandra Moosbrugger explains: “Everyone, whether hotel guests or not, is welcome, and there should be no fear of contact with the luxury hotel industry.“

 

The concept – the new openness invites you to linger

In the new concept, the entire outer surface of the restaurant is provided with a generous panorama window, so that the guest feels like in the middle of the village and very close to the mountains.

The amenities, however, go far beyond the free view of the mountain panorama. Seating comfort, lighting and acoustics meet international zeitgeist. The equipment is of the highest quality as well as of unique functionality.

The traditional Austrian manufactory Wittmann has accepted and perfectly met these requirements.

 

The kitchen party – a lavish party to the restaurant reopening

A new architectural framework was thus created, which was now the young chef for the present guests and connoisseurs with his culinary top cooking arts was allowed to meet for the first time.

Special thanks to Arno Meusburger of www.fotos-text.at for the picture (Outfit Peter by cove&co.)

Florian Moosbrugger, the staff of the house and the new chef David Wagger made the “Post” shine in new splendor. The fact that the Hotel Gasthof Post also cultivates traditions was shown by the fact that two former chefs helped to make a big splash this evening.

For us, the concept of “kitchen party” was perfect, because you could talk with many interesting people, both hotel staff and guests, excited and enjoyed together. So we also met Markus Kneissl from the Golf Club Lech and sommelier legend Werner Leibner.

The musical atmosphere was provided by Rino (io) DJ and saxophonist Alex Di Rocco.

Our gala dinner

On the second day of our stay we were able to enjoy the gala dinner.

Served:

• Beef tartare with mixed pickles, caramelized parmesan and tramezinc nits

• White soup from the roast tomato with fried scallop and ravioli

• Fried halibut fillet with glazed mango and turmeric risotto

• Pineapple sorbet with pina colada foam

• Pink roast veal steak with pine nut crust, two peas, truffle biscuits and rosemary ice cream

• Dessert of chocolate, mango and passion fruit or cheese board

 

The Herzogsuite – a private fireplace as a highlight

Our first impression of entering the suite: inviting, traditional and modern, generous and warmhearted. All in all, 55 m² of pure comfort for a relaxing holiday.

 

Breathtaking spa – luxurious and private

Immediately afterwards, the wellness outdoor area and the pool astonished us. Well protected from the outside, the 15 meter long, heated outdoor pool was revealed. Accordingly, the panorama was designed with seemingly endless views of the Omeshorn and the Ebra garden. It was like gliding weightlessly through the mountains. A really attentive little detail here are the bathing caps. They are ready for the guests, so that no one chills.

 

Our conclusion to the new splendor in the Hotel Gasthof Post

For generations, the Moosbrugger family has been attentive to the needs of each guest with great attention to detail and attention to detail.

Tradition and modernity are here in perfect harmony, and the renovation has prepared the hotel first-class for the next decades.

The leitmotif of the Hotel Gasthof Post “Connectedness and hospitality are our passion” is always present and can be felt everywhere.

** Thank you family Moosbrugger and the whole team for unforgettable days! **

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 further information 

Relais & Châteaux

Furthermore, the hotel has been a member of the prestigious Relais & Châteaux Hotels association for 30 years. Relais & Châteaux is a worldwide association of individually operated luxury hotels and restaurants. This exclusive circle was created by leading hoteliers and chefs more than 50 years ago founded today. Today it is a reference for excellence in all areas of gastronomy and the hotel industry.

 

Family, employees and philosophy 

The owner Florian Moosbrugger, who has been the head of the Relais & Châteaux Association in Austria for many years, has been in charge of the Hotel since 1999. Following his internships all over the world, he brings international experience to the family business. This knowledge is transferred to the employees who make pure luxury palpable and leave nothing to be desired. The Postler, so you can lovingly call the staff of the house. With their natural, friendly and individual appearance you convey every guest the “Postgeist”.

 

The new chef and kitchen at Hotel Gasthof Post

 

Chef, Florian Moosbrugger explains: “The kitchen of the post office has always been understood as bourgeois. Not rustic, but not hip. We have remained true to our line for all these decades. Our strength is reliability. ” With respect for historical tradition and a sure hand for openness to international trends, new chef David Wagger and his team are creating the new cooking spirit of Swiss Post. With chef Wagger, an experienced young Tyrolean moves into the bright, airy and elegant ambience of the restaurant. He impresses with craftsmanship in every respect.

 

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