No. 3 - Winterausgabe 2019_20, Salzburg
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Kulinarik & Genuss<br />
© Foto: Eder Hotels GmbH<br />
highlight. I think calling it a “hut” is actually a bit of an<br />
understatement, it’s more of a lifestyle mountain restaurant<br />
for up to 300 people.<br />
L.L. From the classic car tour “SEPP Classics” all the way<br />
to team building sessions: there are quite a lot of events<br />
that take place at the SEPP. Where do you get your ideas?<br />
J.S. We just stop at nothing. Our house is not supposed to<br />
be an inanimate object, it’s supposed to be a space that’s<br />
alive and where there’s something happening all the time.<br />
With our micro-events we are trying to attract guests who<br />
don’t ski. These include vernissages, photo exhibitions, or<br />
cooking courses. On top of that we get names like the wine<br />
maker Leo Hillinger or NENI chef Haya Molcho to come<br />
here. And we get classic car fans like the Porsche Club, the<br />
FC Nürnberg likes it here, too, and Red Bull hosts business<br />
events. We have guest who’ve been with us six times in a<br />
single year. One lady spent four weeks straight at our hotel.<br />
L.L. The hotel is named after you. How much of your<br />
personality has flown into the SEPP?<br />
J.S. A lot. We spent a long time thinking about the name and<br />
in the end we decided on the most obvious choice.<br />
“ We’ve had guests<br />
stay with us six<br />
times in a single<br />
year. And one time<br />
a lady stayed for<br />
four weeks straight.”<br />
“ I’ve always found<br />
swings fascinating<br />
because they’re<br />
such a childlike and<br />
simple element.<br />
Every grown-up<br />
likes to remember<br />
them.”<br />
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