Hotel Pfösl

At Hotel Pfösl, luxury comes from nature – both indoors and outside. An abundance of wood, natural materials, light and modern design lend special character to the interior. Nature and authenticity also play a significant role in the kitchen, with head chef Reinhard Daverda placing great importance on seasonal ingredients sourced from the nearby surroundings.

The kitchen at Hotel Pfösl underwent a strategic renovation, with a particular focus on expanding its patisserie. Initially, the plan was to completely redesign the entire kitchen and work processes. After in-depth consultation, however, the hotel owner decided to remodel only part of the kitchen to begin with, planning to continue with the larger renovation at a later date.

Thanks to our thorough analysis and practice-oriented planning, we were able to devise an economically viable and future-proof solution together with the customer. The hotel owner was particularly appreciative of our professional approach, particularly with regard to process optimisation, efficiency in the use of space and cost savings. The result is a highly functional and expandable partial solution that meets the current requirements and at the same time lays the foundation for a complete conversion at a later date.