Johanna, thank you so much for your time today! Can you tell us a bit more about what makes your hotel so special?
The most important thing is that we’re all organic, which people really like as the products we use are fresh and tasty.
Also, it’s the view. The scenery here: you can see the lake, you can see the mountains. We’re not right next to the lake, which can be busy on weekends, so it’s still quiet here.
There’s a strong ethos around wellbeing at the hotel and you’re even a certified organic hotel – how did you achieve this and what does it mean for guests?
My grandparents and my parents grew up on a farm, so nature has always been part of their work. Organic was the norm in this area – we have many farms here, both big and small, so it was normal to have organic produce; though it wasn’t called organic then, it’s just how it’s always been. That’s why we’re so invested in sustainability and keeping the nature we have here.
We are really proud of our area. In Germany, this is known as a beautiful area, and we want to keep it just the way it is.
How long has your family been running the hotel?
Actually, it’s 50 years this year! We’ll be having a big party in July.
My grandparents first opened it as a Kneipp spa, a three-week holistic treatment for health and wellbeing. After about 25 years, there were changes with health insurance, and my parents started running the hotel in 2000 and knew they had to make a few changes, and we’ve been certified organic since 2002 (the first in Allgäu area).
We’ve gone on to expand our spa (which looks out over the mountains), but medical wellness is still a part of the programme here. My father is a physical therapist and my mother is in the spa doing facials and other treatments. I started about five years ago and I’m the third generation to be running the hotel.
What do you think Inntravel guests enjoy most about their stay with you?
I also work in the reception doing check outs, so I get to meet many Inntravellers. The first thing they mention is the mountains. They often know the area, but it’s their first time in Füssen, and they say it’s the most beautiful part of Germany.
They also enjoy the food, and there’s always a special mention of the tea bar in the afternoons*.
What can guests do in the area? Do you have a favourite walk or activity?
My top tips would be to take one of the walks from here, there’s one that goes uphill into the forest towards a castle ruin. It’s so quiet up there – plus you have the view over the lake and mountains from high up.
There’s also a little lake called Faulensee, which is nice – it’s not crowded and still relatively unknown.
Also, Hohenschwangau – guests can take their Füssen card which gives free bus journeys there, stopping off at Füssen to explore. There’s a hike that takes you behind the Neuschwanstein castle.
*The tea bar is included as part of our winter holiday (full board), but an optional extra on our Bavarian Wander holiday (half board).
How do winter and summer compare in Bavaria – what’s magical about each season?
In summer we have about 10 lakes in 10km, so you can enjoy many, many lakes; each beautiful in its own way. In late summer, you hear the cowbells – they spend the summer higher in the mountains and come back down in September, so you can always hear the bells – it’s such a nice noise. A big event is made out of it, too, it’s called Viehscheid when the cows back to the valleys and we hold parties.
In summer, it’s about the breeze. It’s hot, but still fresh. In German, you say summer freshness.
In winter, it’s also about the air that’s just so clean, so crisp… you go outside, there’s fresh air, and everything’s so calm in winter. We don’t have that much snow anymore, but there’s still snow up in the mountains.
Bavaria is renowned for its regional produce – does the hotel have a signature dish? What type of cuisine can guests enjoy?
We have a female chef, which is unusual in Germany, but she doesn’t like it when I say that it feels like you’re going to grandma’s house. For me, everything tastes like comfort.
It’s not gourmet cuisine, it’s comforting food – everything’s delicious, using regional and seasonal produce. For example, we don’t always have tomatoes in winter. We buy meat from local farmers – my uncle has a small farm as well – and we get fresh milk and yoghurt every day plus cheese from the area. We offer vegetarian and vegan options, too.
On Friday and Sunday, we offer a buffet meal, and other days it’s a menu. There’s always a salad buffet, soup, starter, and then two menus to choose from – one of which is vegan – plus dessert.
I have to say, one of my favourite desserts is baked vanilla cream, Gebackene Vanillecreme, which is fried in cinnamon and sugar with ice cream and cherries on top.
Sounds delicious! One final question: any exciting plans for the future?
So we have big plans – but I’m not sure I can reveal them yet… maybe next year! The highlight for this year is celebrating 50 years of the hotel, for sure.
Thank you so much, Johanna!