A relaxing holiday with a view of the Zugspitze

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Walking from the train station via Lermoos to Hotel Post, we feel almost spooky. The ski lifts in the surrounding mountains have stopped, almost no one can be seen on the village street, hotel hostels and holiday homes have closed their doors. Mid-season kicks off in the Tyrolean resort – aptly, the Zugspitze, Germany’s highest mountain and emblematic of the mountainous border region, covered in heavy fog.

But as soon as we climb the hill where the old village center is and reach Hotel Post, our worries disappear. Here it is – we have reached our oasis.

Comfortable despite its size

Although the imposing building overlooking the Alps is less than twenty years old, Hotel Post resembles a grand hotel from the turn of the last century. Inside, it combines grandezza with the comfort of the mountains. Staff wear uniforms similar to traditional costumes, while the lobby exudes an almost imperial charm with shiny gold luggage carts, a sprawling bar, and cigar lungs.

The hotel goes back to an imperial post office. Lermoos was on a trade route that once carried salt from the mines to the wealthy cities of Bavaria. Today, the larger suites are located in the old Postschlössel behind the main building. Normal rooms impress not only with their simple interiors, but also with their spaciousness. Our Junior Suite is almost as big as our house.

At the bar downstairs, the bartender in a flower shirt gives us expert advice on aperitifs – he knows a story about every bottle. With a six-course meal in the dining room—the “smart casual” dress code, we see everything from hoodies to two-pieces—the trout and parmigiana melt in your mouth. Also thanks to the use of enough butter, salt and sugar. Then the surprise: the flakes fall black behind the glass. Lermoos is back in winter.

good health, good employer

The next morning we still wake up to the fog, but with the white majestic mountains and valley – and we decide to enjoy the winter magic outside.

“Pflotsch” says the attendant after the first step of the troittoire. The onset of winter was just a winter hiccup. We turn right and examine the wellness area. Meanwhile, Hotel Post is a family-run business with long-term staff, which is reflected in the pleasant atmosphere at home. No wonder there are rewards for wellness as well as for the employer hanging in the stairwell leading down to the spa.

The bathroom area leaves nothing to be desired. Salt water steam bath, ice steam cabin, chalet style sauna or Kneipp cold bath: Here you can take your circulatory system on a roller coaster ride as you wish. The highlight is the new sauna extension with panoramic views and stone pine panels. Pine pine is our Swiss pine pine and is known for its calming effect. If you prefer fine things to motor skills, a few laps in the indoor or outdoor pool is all it takes.

Cycling in the summer, cross-country skiing in the winter

When the snowfall stops, we try to make a trip again. We are walking on the canalized steppe stretching to the plateau between the hotel and the mountains. Here you can go cross-country skiing in winter and cycling in summer. As long as the ball doesn’t hit you on the golf course next to the steppe.

Exercise makes you hungry – so it’s practical to have food available almost around the clock at Hotel Post. The breakfast buffet is rich, with freshly prepared egg dishes and milk from the hotel’s own farm. Can you replace some of the tropical fruits with local fruits? Just as an idea.

From noon until evening there is salad and cake from the buffet, reordering before the next six-course meal. By the way, my friend has complicated thoughts on how to get the cheese in the end. The strategy: consomme instead of sparkling soup and just leaves from the salad bar.

Not experimental, just good

Led by Gault Millau award-winning chef Thomas Strasser, the cuisine is regional and seasonal, with a few exceptions. Very daring experimentation is missing, but probably not all regular guests will appreciate it. In any case, the beef cheeks on the second evening make us nod in agreement, the spinach and gorgonzola meatballs quickly eaten.

Best of all, the service has an excellent understanding of when it’s time to go and chat to relax. The equally friendly sommelier manages to serve uninformed guests a wine with almost the same characteristics as they had strangely described to him earlier.

When we left, we still had not seen the top of the Zugspitze without fog. But after three days of wellness and gourmet cuisine, we’re so deeply relaxed that we don’t mind. Our bodies may be crying out for an alkaline treat, but we now know that the off-season is fun, too.

This post was created as part of a press tour.

Source : Blick