Gipfelhaus Magdalensberg: Of generations and hospitality

Heike Skorianz: Tradition is nothing old for us, but something from which we can create something new. In 2006, for example, we converted an original Troadkasten from Carinthia into a cosy apartment. Back in the days a Troadkasten was the place where grain was usually stored. Now, after the renovation, it is an extraordinary and, yes, also a romantic place. Even during our big redevelopment of the hotel in 2019, we created a lot of new things, but always with our roots in mind. .

Heike Skorianz: The Gipfelhaus on the Magdalensberg has been in our family for a long time. In 1980 Alexis Skorianz, my father, took over the hotel from his parents together with my mother Marlene. They rebuilt it a few years later and incorporated their ideas. It was always clear to me that I wanted to work and live here. When my father died suddenly, we supported my mother wherever we could. Alex, my brother, took over the farm at the foot of the Magdalensberg. On the farm he also met his current wife Petra, who now runs the kitchen in the Gipfelhaus. In the meantime, four generations have lived on the Magdalensberg: great-grandmother Nonna, grandmother Marlene, Alex, Petra and I, as well as our six children.

Heike Skorianz: My children are already 21, 15, 13 and 11 years old. We try to involve the children as much as we can so that they can relate to the company and feel integrated. My big daughter has decorated a room in the hotel very stylishly, my two little ones like to work in the breakfast service. As a large family, naturally we like to eat together, but it is not always easy to reconcile all four generations. That's why we enjoy the little free time we have all the more - in nature, on the mountain or at one of the lakes. There are more than enough of those here in Carinthia.

Heike Skorianz:

If you are looking for molecular cuisine, you are at the wrong place. Our motto is rather: With love and manual work, passed on from generation to generation, improved, but not abolished. My mother Marlene already experimented with new fillings of Carinthian Kasnudeln 20 years ago. In the meantime, we also have gluten-free pasta dough - or filled with blood sausage or game. Although the noodles are actually "grandled", we abandon this tradition in order to keep up with the trend towards less dough and healthier eating. We also work seasonally with local producers.

Heike Skorianz:

The farm is a classic suckler cow farm with Charolais cattle. The cattle and calves are always together on the pasture. We also have pigs. My mother is a herbalist and makes her own tea from the herbs in our garden or uses them in new Carinthian Kasnudel creations. We also bake our own bread, rolls and cakes.

Heike Skorianz:

My mother Marlene handed over the Gipfelhaus to us children. With attention to detail, we have renovated the building. In many discussions with my mother, we were able to learn from her experiences, but shaped our own vision of a sustainable holiday destination. This also included handling the heritage with care and still trying out new things. At the time, there was no question that my brother and I would take over the hotel and farm from my mother - the only question was how. Now we cover all the core functions within the family with my brother in the farm, me in the hotel and my sister-in-law in the kitchen.

Heike Skorianz:

We exploit the company's potential as best we can with the resources available. But we also know the limits of the company, within which we want to offer the best. That is why, for example, we have built the Troadkasten as an exceptional overnight accommodation. We do not copy or impose anything, but only do what is harmonious for everyone, where the family and our staff feel comfortable - and our guests, of course.