Laschenskyhof near Salzburg
The Laschenskyhof near Salzburg is a family-run 4-star superior wellness hotel that combines sustainability, regional cuisine and a modern staff culture. How this long-established establishment successfully blends wellness, hospitality and financial stability.
Genuine hospitality rather than run-of-the-mill hotel routine
The Laschenskyhof, just outside Salzburg, is not a place that chases trends, but one that carefully selects them out of conviction. Lydia and Martin Hauthaler are the sixth generation to run this family business, guided by a clear philosophy: the Laschenskyhof should be a place where guests and staff alike can feel at home. It quickly becomes clear in conversation: this is not about putting on a show, but about authenticity. “For us, hospitality means being seen, not just served”, says Martin Hauthaler. This is precisely the difference between service and genuine hospitality.
From a traditional inn to a resort, without losing its identity
For many years, the Laschenskyhof was a classic inn with strong regional roots. It has retained this role to this day: as a meeting place for locals, a venue for Sunday lunches, celebrations and everyday enjoyment. At the same time, the establishment has been purposefully developed. Today, the business combines a restaurant, a 4-star superior hotel and a spacious wellness area with clear zoning: areas for relaxation, for dining, for wellness, for families and for adults only (aged 14 and over). “We deliberately wanted to create different zones so that every guest can find what they are looking for”, explains Lydia Hauthaler.
The result: 250 seats in the restaurant, rooms ranging from 20 to 60 m², suites with freestanding bathtubs, suites with panoramic saunas, a premium spa with sauna masters, massages, beauty treatments and relaxation areas. It is precisely this combination that makes the Laschenskyhof economically stable: restaurant guests, wellness guests, holidaymakers, business travellers and families – several target groups intersect here.
Sustainability that works
At the Laschenskyhof, sustainability is not just a marketing label, but an integral part of the infrastructure. Biogas heating, solar panels, wood chip heating, solar collectors: the farm is largely self-sufficient in terms of energy. At the same time, the kitchen consistently sources its ingredients locally.
“For us, sustainability starts with energy and doesn’t stop at food”, says Martin Hauthaler. Regional producers, short supply chains and seasonal produce not only reduce the carbon footprint but also boost local economic activity.
Flexibility as a new core competence
Whether vegetarian, vegan or special dietary requirements, the Laschenskyhof responds not with reluctance, but in a structured manner. “A large establishment isn’t automatically less flexible; you just have to set up the processes correctly”, explains Lydia Hauthaler. With several vegan dishes on the menu, clear procedures in the kitchen and front-of-house, and staff training, even a business of this size can remain adaptable.
Why employees are the real luxury today
A key topic of discussion is employer attractiveness. The Laschenskyhof makes a conscious effort to invest in training, communication and workplace culture. “If you want young people to stay, you have to take them seriously”, says Martin Hauthaler. The business uses modern training models, works with video and learning formats, and gives apprentices the space to get involved. The goal is clear: the hospitality industry should not be seen as a stopgap, but as a valuable profession with a future.
Why international experience is more important today than ever before
A very personal statement by Martin Hauthaler makes this clear: “The only thing I regret in my life is that I’ve never been abroad.” He therefore advises young people in particular to go out into the world before taking over a family business, and to get to know different cuisines, different cultures and different systems. “You come back with a completely different perspective, and ultimately that strengthens your own business too.”
The Laschenskyhof: a counterpoint to the negative headlines
Whilst the industry is often only in the news when there are problems, the Laschenskyhof paints a different picture: a business that is financially successful, retains its staff, delights guests and remains people-focused in the process. “You have to work hard in any industry”, says Hauthaler. “But that is precisely where the dignity of our profession lies.”
Facts box – Hotel Laschenskyhof
Name: Hotel-Restaurant Laschenskyhof
Category: 4-star superior family hotel
Location: Just outside the city of Salzburg, at the foot of the Untersberg
Hosts: Lydia & Martin Hauthaler (6th generation)
Rooms & Suites: 20–60 m², ranging from classic double rooms to suites with freestanding bathtubs
Restaurant: 250 seats, traditional dining rooms, conservatory, large outdoor dining area
Wellness & Spa:
- Premium LaschenskySpa (ages 14 and over)
- Finnish sauna, Swiss stone pine bio-sauna, steam bath, salt relaxation room, natural swimming pond, saltwater pool, relaxation areas, sauna master, massages & beauty treatments
Family facilities: Indoor & outdoor pool, playground, children’s meals
Sustainability: Biogas heating, photovoltaic panels, solar collectors, regional suppliers
Special feature: A combination of traditional inn culture, a wellness hotel and a family-run establishment with a long history
© Michael Huber, Huber Fotografie
