GENUSSWELTEN

The architectural strategy is rooted in intervention within the existing fabric, addressing the limitations of the dense, inward-facing building typology. A key design move was the demolition of an adjacent structure to open the building southwards, introducing natural light and greenery - previously absent - into the core of the complex.

A new extension reorganizes the ground floor into a centralized spatial system, where reception, restaurant, bar, kitchen and Wirtshaus are arranged around a central hall. This layout creates a fluid sequence of spaces, balancing open social areas with more intimate zones, while a garden and terrace establish a strong connection between interior and landscape.

The project combines renovation and new construction, including upgraded guestrooms, newly added junior suites and a spa. Materially, it merges local alpine craftsmanship with contemporary design, using a palette that reflects regional identity while introducing a refined, modern atmosphere.

Overall, the design establishes a cohesive spatial narrative that reinterprets alpine tradition - centering on hospitality, gathering, and atmosphere - while providing a contemporary stage for the Döllerer family's culinary concept of “Alpine Cuisine“.