Nestled in a picturesque landscape, Seehotel Überfahrt lies directly on Lake Tegern. The 5-star hotel has a history stretching back over 100 years and has offered an additional attraction since 2008 – a 3-star restaurant. Jost Hurler as the proprietor and the Althoff Hotels chain as the operator have worked together to achieve a fine balance between tradition and modernity, highlighting the particular flair of the region with an interna­tional outlook. Synergies between the proprietor and the operator mean that Seehotel Überfahrt is always one step ahead of the trends.

“There is no other hotel with such a wonderful location – right on the shores of the lake, but still in the mountains,” says General Manager and Managing Director Vincent Ludwig with enthusiasm. “Our hotel concept is based on three corner­stones: firstly the location, architecture and design of the hotel, secondly the services and level of service on offer and thirdly the cuisine. We have the only 3-star chef in Bavaria, Christian Jürgens. And with Walter Leufen’s restaurants, we can really offer a superb fine-dining experience. We have a great culinary team. There aren’t many like us in the world.” Vincent Ludwig has occupied various management positions since the hotel was taken over by the Althoff chain in 2008 and has lost his heart to it. “We want to make the hotel what its owners, Jost and Josefine Hurler, originally planned – one of the very best Alpine resorts,” he says.

The building’s history can be traced right back to the 15th century. The owner of the manor at that time was granted crossing rights, i.e. the right to operate a ferry. This is what give the hotel its name today. 500 years later, you can still cross from Seehotel to the Point peninsula. The catering license for the property dates back to 1873. At the start of the 20th century, the inn and its new theatre hall became the focus of cultural life in Egerner Gstad. After the war, Jost Hurler, who had established the first food wholesale business on Lake Tegern in 1945, crossed paths with Josefine, who owned the “Zur Überfahrt” inn. Together, the married couple turned the inn into a hotel with a fantastic reputation that still endures today. After numerous renovations measures and style changes, the hotel was replaced with a larger new build in 2001 that met all the requirements for a modern hotel concept.

Today, the Seehotel slogan is  “Elegant Nature Resort”, combining two important aspects. “The region and the natural surroundings are reflected in the hotel. This means using materials typical of the region, such as wood, stone and leather, without straying into Bavarian kitsch territory. And of course our culinary ideas also reflect the region. We also focus on an elegant approach at the same time,” says Vincent Ludwig. In cooperation with the Jost Hurler Group, a modern style has been developed that creates a comfortable atmosphere incorpo­rating touches of regional construction and interior design. This regional/interna­tional mix of tradition and modernity runs through every area of the hotel concept. Discussion between the owners and the operations team is always at partnership level, almost like friends – and certainly, as Vincent Ludwig says, very pleasantly shapedby “Bavarian composure”. “We have the same aim: to ensure that the hotel successfully provides guests with an amazing experience,” says Dr. Wolfgang Müller, Managing Director of Jost Hurler Beteiligungs- und Verwal­tungs­ge­sellschaft. “We have reworked the entire house over the last eight years. Almost every area has been renovated. We’re on the home stretch now, but are already thinking about new and further changes,” says Vincent Ludwig.

The Executive Head Chef, Walter Leufen, also clearly loves the creative process and his close relationship with the hotel l. He is responsible for the incredible variety of cuisine in the themed restaurant. “There’s no limit to our passion when it comes to creating first-class dishes for our guests. It’s vital that we keep on improving the quality of our cuisine. I’m a passionate gourmet both in the restaurant kitchen and in private and I believe in authen­ticity and quality above all. This is reflected in my cooking style: authentic products, preferably from local producers, combined with the lightness of Italian cooking and profes­sional craft. Down to earth and without preten­tiousness – for me, it’s all about the taste!”

“We want to give guests a great experience every time. Our top priority is their satisfaction. Alongside design and fittings, it is service that is most important to us. We don’t want to go the standard routethat many large hotel groups use. We are creating our own authentic character – friendly, fun and with our hearts in the right place.” With justified pride, Vincent Ludwig adds: “Our guests stay in the best hotels in the world. Even tucked away in this tranquil part of Rottach-Egern, we still want to compete with the large interna­tional hotels. We always measure ourselves by the interna­tional top level, to ensure that we can offer that here. That’s what our guests expect – on Lake Tegern as much as in London or New York.”