No. 3 - Winterausgabe 2019_20, Salzburg

Kulinarik & Genuss
© Foto: Eder Hotels GmbH
highlight. I think calling it a “hut” is actually a bit of an
understatement, it’s more of a lifestyle mountain restaurant
for up to 300 people.
L.L. From the classic car tour “SEPP Classics” all the way
to team building sessions: there are quite a lot of events
that take place at the SEPP. Where do you get your ideas?
J.S. We just stop at nothing. Our house is not supposed to
be an inanimate object, it’s supposed to be a space that’s
alive and where there’s something happening all the time.
With our micro-events we are trying to attract guests who
don’t ski. These include vernissages, photo exhibitions, or
cooking courses. On top of that we get names like the wine
maker Leo Hillinger or NENI chef Haya Molcho to come
here. And we get classic car fans like the Porsche Club, the
FC Nürnberg likes it here, too, and Red Bull hosts business
events. We have guest who’ve been with us six times in a
single year. One lady spent four weeks straight at our hotel.
L.L. The hotel is named after you. How much of your
personality has flown into the SEPP?
J.S. A lot. We spent a long time thinking about the name and
in the end we decided on the most obvious choice.
“ We’ve had guests
stay with us six
times in a single
year. And one time
a lady stayed for
four weeks straight.”
“ I’ve always found
swings fascinating
because they’re
such a childlike and
simple element.
Every grown-up
likes to remember
them.”
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