Drüber blog

All the mid-season renovations are done in the name of creating a delicious morning experience for our guests. That’s right: There will not only be significant changes to our restaurants; you will also find our breakfast revamped when we open back up in June.

With our recently announced events we combine indulgence, enjoyment and thrill under one roof.

We all know the Burg is the place to be in winter, but now that our doors are wide open year round, you might want to block your calendar for summer and fall, too. It’s wonderful here at high altitude. To tempt you, here’s a taste of our beautiful temptations.

At 31, Patricia became part of the Burg family and suddenly she was responsible for 130 employees. Four years later, she talks about women in the hotel industry, what is important to her when it comes to leadership, and what advice she would give to anyone who is growing into a management role.

Head chef Sebastian Daeche and his kitchen team are always surprising us with new delicacies. But what dishes used to appear on the Burg plates? Let's take a little trip back in time when Gerhard Lucian was cooking.

One man comes from Belgium, the other is from Austria. One runs a family business, the other is a freelance consultant. What they both have in common: a passion for wine. Christian Lucian and Mathieu Mermelstein talk about trends, collectibles, conviviality and personal wine preferences.

Summer and winter are peak seasons at the Arlberg. But fall is our secret.

Summer will not only welcome you with a breeze of fresh air on the mountain, but also with a breeze of fresh air in the hotel. This year, we are making the most of the short spring break to become even better for you and give the interior design of our lobby an upgrade.

The Burg is a place of legends. But the forefather himself — Fridolin Lucian — is also something of a legend. Today he shares a favorite story about the first summer in operation and a new conference room.

In Oberlech, we have always been known for accomplishing the unbelievable. Here are a few milestones from yesteryear to the present.

Dreamy days.

Love has been blamed for many things. In the case of Sebastian Daeche, it is a fact that it led him here, to the Arlberg. By now, he has grown extremely fond of the Burg where for the last 10 years he has worked as the head of the committed kitchen team and where he conjures up delicious classics and award-winning creations.

You have choices: live close to the Burg, but be the master of your realm. Live independently and never do laundry. Cook for yourself or dine in the Lechtaler Stube next door. And, it’s just a few steps to the spa. Our four Burg Chalet apartments offer 48 to 60 sqm and are a great option for guests who want more privacy and a longer stay.

The most rustic place in the Burg is the Burg Tavern aka “Fondue Parlor”. And who makes this place worth visiting? Simple … hostess Helga!

If you love your children but sometimes want peace and quiet to enjoy a drink, you’ve come to the right place.
Children who find their parents a bit boring are also in good hands. We offer them space and activities completely separate from the adults.

Anyone who has visited the Burg in the last 18 months has likely met our princess Leni, a Magyar Vizsla. Without question, this cinnamon lady is a canine with character. In her first interview, she speaks about life on the mountain.

Attentive and old-fashioned what you could call us – we’re old-fashioned when it comes to service. We like to pamper our guests with every trick in the book. But who are “we” actually? Let’s meet a member of the Burg-team.

Dear returning guests, dear new friends, welcome to the Burg Hotel!