We, Carina and Wilfried Brauchart, are the new tenants who will reopen the Stubenberghaus from April 2025 after a few months of "rest".

We are experienced restaurateurs who have worked in the catering and hotel industry both at home and abroad.

The gastronomy concept in the Stubenberghaus is based on the "U-150" principle: products come from a maximum radius of 150 kilometres.

There will also be a "Schöckl brunch" on Sundays and public holidays. Six-day operation is planned, with Tuesday as a day off.