Recently, the former "Astoria" became a "real 'Sacher'". What do guests associate with the Sacher brand?
Sacher is the combination of tradition and zeitgeist, of internationality and regional ties, of the highest quality and individual service. They can now find all of this in Tyrol as well. And guests naturally associate the name Sacher with the original Sacher cake with whipped cream, which one can even have for breakfast in Seefeld.

The popular Sacher Torte © Shutterstock

The name Sacher is a seal of quality. Yet each house stands as its own. Where do you see parallels, where differences?
The common denominator is the demand for the highest quality and excellence in all areas. However, the needs of the business traveler in Vienna or the festival guest in Salzburg are different from those of the guest seeking relaxation in Seefeld. In order to fulfill these, above all good hosts are needed who take their time, listen and recommend the right thing.

If you had to describe the "Sacher Alpin Resort" in one sentence, what would it be?
The ideal feel-good place for everyone who wants to enjoy an individual time-out and be pampered at an easily accessible location in a luxurious alpine ambience!

Which guest would you most like to welcome to your resort?
We gladly welcome every guest with us. Most of them are looking for relaxation and are ready to enjoy their "me time" with all their senses. Very essential - I call it the social well-being - are individual care and conversations. I like to talk to guests and bring people together whom I believe would get along well. With dog owners, for example, that is often a given.

Elisabeth Gürtler used to run the "Sacher" hotel in Vienna, among other things © unpublished

Vacation today and 20 years ago - what has changed?
A paradigm shift has taken place. Guests are partly on a retro course. Hiking is in again, experiences in nature and regionality are en vogue, in short: the "summer retreat" is celebrating a revival, now joined by the "winter retreat". Overall, sustainable management on the part of the hosts is more important than ever. I see this as a turn for the better.