Hut host with a surprise effect
At the Lärchenhütte - with Martin Oberlohr on the Zwölferhorn
You can write a lot, but you have to experience this view: Martin Oberlohr's workplace is not really a workplace at all. It's more of a wonderful excursion destination, an ingenious box seat, a place of longing. He himself says: "I haven't seen enough of this scenery yet." And you understand him immediately: from the Lärchenhütte at 1,050 metres above sea level on the Zwölferhorn, you can look straight down into the depths and directly onto Lake Wolfgangsee. Its turquoise-blue shades glisten in the sun, the bow waves of the boats leave white marks on the surface of the water. On the opposite shore of the lake rises the mighty Schafberg, whose "Hotel Schafbergspitze" is clearly visible. The view continues to Krottensee and Mondsee and it's hard to believe: something like this really exists!
Guests can expect the extraordinary
The ascent to the Lärchenhütte is very moderate: comfortable contemporaries simply drive to the "Sausteigalm" car park and reach Martin Oberlohr's realm in five minutes on foot. Others deliberately make it a little more difficult for themselves: hiking from St. Gilgen in just over an hour, from Abersee in around 75 minutes or from the mountain station of the Zwölferhorn cable car in around 30 minutes downhill to the hut. It's now clear why! Even if you can get enough of the view from the Lärchenhütte, your stomach is far from satisfied. And this is where Martin Oberlohr and his ingenious kitchen philosophy come into play! Born in East Tyrol, he grew up in his parents' catering business, took a completely different career path and returned to the catering industry as a second career. The trained "Food & Beverage Manager" and qualified sommelier, who moved to the Salzkammergut region for work, realised at some point that he would like to start his own business.
Traditional and yet something completely different
"I had something small and cosy in mind. But the fact that it would be a hut was pure coincidence," recalls the 36-year-old. Just two minutes after the owner of the hut posted the advert for a new tenant online, Martin Oberlohr stumbled across it virtually: "That made it clear that I had to do it. It couldn't be a coincidence." And so he spent his first summer at the Lärchenhütte in 2015 and built up a good reputation within just a few weeks: "Hardly anyone expects to find a craft beer brewed in the Salzburger Land region, loose organic tea or a fine cappuccino with milk foam for breakfast at a hut." Where else can you get breakfast on the mountain pasture? And one that tastes so good that city dwellers even abandon their beloved coffee houses. "My aim is to offer both the traditional and down-to-earth, as well as the unusual," explains the hut landlord. "I want my guests to be one hundred per cent satisfied. But I also want to surprise them. We don't just serve the classic dishes that you would expect anyway. But also the extraordinary."
Seasonal, regional, ingenious
Martin Oberlohr offers what he himself likes and appreciates. Many of the ingredients come from the local area and from producers that he knows himself: "We get the fruit whey made from sheep's milk from Seegut Eisl on Lake Wolfgang, the sausages from the Stabauer butcher's shop in Oberwang near Mondsee, the bread from the Frauenlob bakery in Fuschl and the cheese from the Oberhinteregg farm cheese dairy in Faistenau." Breakfast is served daily from 9 to 11 a.m. except on Mondays and Tuesdays. This is when the father of two, Charlotta and Felicia, has a rest day at the hut and a family day in the valley. And he really needs it, because the Lärchenhütte is open from the end of April to the beginning of November, whatever the weather. Throughout the summer, hot dishes are served in addition to the cold snacks: three kinds of dumplings, Blunzengröstl, soup and sausages. Plus whatever is in season, such as goulash, chanterelles or game. "The homemade cakes are made by my sister-in-law, who is a trained pastry chef. And my mum, who has now also moved to Lake Wolfgang with my father, helps us make dumplings," smiles Martin Oberlohr.
A feel-good place for everyone
Since summer 2016, the Lärchenhütte has been one of the elderberry farms in the Fuschlseeregion: the elderberry bush is of particular importance in this area. The flowers and berries are used to make delicious dishes and the plant is also said to have healing powers. "We are delighted that we are now also an elderberry farm: We will have elderberry cheese, elderberry mustard for snacks, elderberry schnapps, syrup, elderberry roaster, elderberry beer punch and whey. We've already thought of a few things that cover the classic dishes as well as the unusual," emphasises Martin Oberlohr, who seems to have been born into hospitality. "And for the big elderberry festival, our guests can look forward to cool music with an excellent Johnny Cash cover band." Numerous events and tastings are planned for the summer: "My aim is to bring people together here at the Lärchenhütte. It should be a place of communication and well-being where everyone enjoys coming back. A relaxed atmosphere, good energy and delicious food - that's how I want my guests to remember the Lärchenhütte."
