When the hot weather arrives in Bavaria, the foothills of the Alps provide a welcome retreat. Wildflowers sway in overgrown meadows, stony lakeside beaches descend into cool clear waters, and dark pine forests provide shade on the lower slopes. In the peaks beyond, thin ribbons of residual snow hide in north-facing nooks and silhouettes of ridges undulate like rollercoasters. A chorus of cow bells provides the soundtrack for summer.
If onion-domed church towers and wooden maypoles mark village centres, then humble huts signal when to break from a hike. Gasthäuser and centuries-old Benedictine breweries welcome guests with freshly tapped beer and plates piled high, and shacks by the water sell simple sandwiches filled with smoked and pickled fish.
If onion-domed church towers and wooden maypoles mark village centres, then humble huts signal when to break from a hike. Gasthäuser and centuries-old Benedictine breweries welcome guests with freshly tapped beer and plates piled high, and shacks by the water sell simple sandwiches filled with smoked and pickled fish.
Walchensee
It’s against this bucolic Bavarian background that a new wave of contemporary mountain accommodation is taking root. Savvy entrepreneurs and young designers are reviving old buildings, using locally sourced materials and introducing urban influences to offer something completely unexpected. Some are taking over businesses and carrying on family ventures; others are starting completely from scratch.
While road cyclists tear along narrow mountain passes and windsurfers make the most of thermal gusts, the focus in many of these places is to do very little at all. Minimalist interiors and limited digital entertainment invite you to relax, disconnect and reset. Here’s three we have our eye on.
It’s against this bucolic Bavarian background that a new wave of contemporary mountain accommodation is taking root. Savvy entrepreneurs and young designers are reviving old buildings, using locally sourced materials and introducing urban influences to offer something completely unexpected. Some are taking over businesses and carrying on family ventures; others are starting completely from scratch.
While road cyclists tear along narrow mountain passes and windsurfers make the most of thermal gusts, the focus in many of these places is to do very little at all. Minimalist interiors and limited digital entertainment invite you to relax, disconnect and reset. Here’s three we have our eye on.
Blyb
Each room has its own floor plan and features different materials, often reflecting what was available during the revamp. Looking to include luxurious Bavarian-made materials for less (they only have a 12-year lease), the team used leftover wood from exclusive joinery EHAM and offcuts from premium textile firm rohi, known for its high-quality wool fabrics used on airlines.
Blyb.
This stately villa in Gmund am Tegernsee dates back to 1892. Here, the well-preserved floors, sturdy door frames and rediscovered ceiling paintings have been integrated into the bright modern interior crafted by designer Veronika Weiss in 2023.Each room has its own floor plan and features different materials, often reflecting what was available during the revamp. Looking to include luxurious Bavarian-made materials for less (they only have a 12-year lease), the team used leftover wood from exclusive joinery EHAM and offcuts from premium textile firm rohi, known for its high-quality wool fabrics used on airlines.
Tegernsee, left, and inside Blyb.
“We wanted to repair things visibly and show people where something was broken or missing – the scars here should be evident, both literally and figuratively,” explains Florian Zibert, one of the founders. The villa once belonged to Heinrich Himmler (head of the SS), a scar and a moment in history that is openly addressed not only through the design, but also with ongoing research and events.
The culinary concept was conceived by the creators of Munich’s Michelin-starred Mural and Mural Farmhouse, with dishes such as Schliersee trout served with locally grown ginger and radishes. The bread is baked on-site and comes with whipped hay butter. “I’d say we’re more Bavarian than many other places,” Zilbert says. “You could draw a circle of 50km and almost everything we have – the floors, the fabrics and all the food – is from our region. What we don't do is dress our staff in lederhosen and dirndls and pretend.”
blyb.co
“We wanted to repair things visibly and show people where something was broken or missing – the scars here should be evident, both literally and figuratively,” explains Florian Zibert, one of the founders. The villa once belonged to Heinrich Himmler (head of the SS), a scar and a moment in history that is openly addressed not only through the design, but also with ongoing research and events.
The culinary concept was conceived by the creators of Munich’s Michelin-starred Mural and Mural Farmhouse, with dishes such as Schliersee trout served with locally grown ginger and radishes. The bread is baked on-site and comes with whipped hay butter. “I’d say we’re more Bavarian than many other places,” Zilbert says. “You could draw a circle of 50km and almost everything we have – the floors, the fabrics and all the food – is from our region. What we don't do is dress our staff in lederhosen and dirndls and pretend.”
blyb.co
A bedroom and bathroom at Wallerei Walchensee
The magic here lies not only in what they have changed but in what they have kept, from the fringed fabric lampshades in the lounge to the floral 1970s tiles in the bathrooms. The reception is also untouched, although the fishing hooks in the front desk have been replaced with tote bags and bottles of organic wine. Outside, a rowboat, “Marlene”, is secured to a jetty, and a private barrel sauna overlooks the water.
“You need a lot of courage to take on houses like this because you never know their full story or the condition they’re in,” Günzel explains. “I think what you dare to do is always connected to your own story in some way – my parents had a guesthouse, so I grew up with guests.”
Wallerei Walchensee
This large hotel on the shores of Walchensee – one of the deepest alpine lakes in Germany – has been in the hands of Lilian Günzel and her husband Lucas Koczian since 2022. Most recently at home in Berlin, the pair have brought new life to the historic structure, and also, the lake itself.The magic here lies not only in what they have changed but in what they have kept, from the fringed fabric lampshades in the lounge to the floral 1970s tiles in the bathrooms. The reception is also untouched, although the fishing hooks in the front desk have been replaced with tote bags and bottles of organic wine. Outside, a rowboat, “Marlene”, is secured to a jetty, and a private barrel sauna overlooks the water.
“You need a lot of courage to take on houses like this because you never know their full story or the condition they’re in,” Günzel explains. “I think what you dare to do is always connected to your own story in some way – my parents had a guesthouse, so I grew up with guests.”
Interiors at Wallerei Walchensee
In the bedrooms, the original floor-to-ceiling oak panelling is now complemented by handwoven wool rugs from Simssee Handweberei and linoleum-topped tables from Faust, a company based in the nearby village of Huglfing.
“People used to work very closely with carpenters and we're trying to continue that now. I think you see that a lot in the alpine region – the craftsmanship of the past,” Günzel says.
The hotel chef also works with what’s around him, including the two fisheries by the lake. One is run by young fisherman Kilian Böhm, who has taken over from his grandfather. The village shop also recently reopened. “I think if one person comes and stays, then others do, too,” Günzel says. “We have to support each other that way – it's an ecosystem.”
wallerei.de
In the bedrooms, the original floor-to-ceiling oak panelling is now complemented by handwoven wool rugs from Simssee Handweberei and linoleum-topped tables from Faust, a company based in the nearby village of Huglfing.
“People used to work very closely with carpenters and we're trying to continue that now. I think you see that a lot in the alpine region – the craftsmanship of the past,” Günzel says.
The hotel chef also works with what’s around him, including the two fisheries by the lake. One is run by young fisherman Kilian Böhm, who has taken over from his grandfather. The village shop also recently reopened. “I think if one person comes and stays, then others do, too,” Günzel says. “We have to support each other that way – it's an ecosystem.”
wallerei.de
The Chiemgau Alps surrounding STUBN | Credit: Hartmut Naegele
In an open kitchen with bottle green tiles and a smoky wood fire, chefs experiment with seasonal ingredients and alpine cuisine. “We’re committed to collecting everything there is on the mountain, from wild herbs to young spruce tips, but we also grow some vegetables ourselves,” head chef Markus Erbach explains. “Our creativity comes from the scarcity up here.”
STUBN in der Frasdorfer Hütte
Sitting over 900m above sea level in the Chiemgau Alps, this hikers’ refuge has been restored to its original function. Led by Munich-based architect Philipp Möller and his team, the project has put an urban spin on a classic Hütte and given the cosy spot’s restaurant a starring role.In an open kitchen with bottle green tiles and a smoky wood fire, chefs experiment with seasonal ingredients and alpine cuisine. “We’re committed to collecting everything there is on the mountain, from wild herbs to young spruce tips, but we also grow some vegetables ourselves,” head chef Markus Erbach explains. “Our creativity comes from the scarcity up here.”
Chef Markus Erbach, left, and dishes at STUBN | Credit: E Meindel-Zottl
The building and much of the surrounding land belongs to Ludwig Cramer-Klett, who also runs two restaurants in Berlin. Artworks from his collection hang on the walls and hip-hop plays on the speakers, yet a rustic and remote feeling prevails.
From the restaurant, a creaky staircase leads up to 11 modest rooms, all with a mix of old and new wooden furniture and shared bathrooms. “The idea is that you come into contact with the other people staying, first at dinner and then, later, in the corridor when brushing your teeth – it’s kind of fun!” Erbach says.
stubn.co
The building and much of the surrounding land belongs to Ludwig Cramer-Klett, who also runs two restaurants in Berlin. Artworks from his collection hang on the walls and hip-hop plays on the speakers, yet a rustic and remote feeling prevails.
From the restaurant, a creaky staircase leads up to 11 modest rooms, all with a mix of old and new wooden furniture and shared bathrooms. “The idea is that you come into contact with the other people staying, first at dinner and then, later, in the corridor when brushing your teeth – it’s kind of fun!” Erbach says.
stubn.co
