After a few years abroad gaining valuable experience, Benedikt, the youngest son of the Kössler family and a trained chef, returned to Lermoos at the end of 2018 to run the estate together with his parents. The challenge for everyone involved was to make what had been built in the past ready for the future.

It was clear that many changes would be needed. Some of them were achieved step by step with enthusiasm and youthful zest. A new dining room with an open kitchen was added in 2022. Benedikt does his job with passion. He has been putting his new, innovative ideas into practice ever since, especially in the kitchen.

You can already sense Bene’s creativity at breakfast, which bears his signature. He also feels committed to good taste and the environment when it comes to the weekly menu for our guests. His cooking is always first-class, controlled and consciously chosen, preferably regional and organic.

Othmar and Caroline are now gradually stepping back, because they know that their hotel is in good hands.