The Art of Hospitality.

The art of coming together.

The art of cooking. The art of savouring. The art of listening. And the art of coming together. For us, hospitality lies in the interactions between people. When someone shares their enthusiasm for a product. When a question turns into a long conversation. Or when an extra place is made at the table.

That is exactly what this anniversary year is all about. The Poststube 1327 and the Belétage are right at the heart of it. Our sister hotel, DAS TRAUNSEE, and the Bootshaus restaurant are joining in the celebrations. We’re bringing new perspectives into the hotel, offering insights into the craft, and taking time to get to know the people behind our kitchens, our art and this place.

Five themes guide us along the way: Heritage, Taste, Art & Culture, Sense of Place and Community. You’ll encounter them whilst dining, in conversation with artists or out on the peninsula. Bring your curiosity with you. We’ll discover the rest together.

700 years and counting.

Its history stretches far back. According to tradition, a guesthouse was built in 1327 following a fire at the monastery. This year marks the historical reference point for our anniversary. The first reliable written record of a monastic tavern dates from 1449. In 1850, a post station gave the inn its name. In the 1950s, Anna and Franz Gröller took over the Post.

Much has changed since then. Each generation has passed on something and added something new. In 2027, we will continue to write this story – ideally with people who have been part of it for a long time, and with everyone who is visiting us for the first time.

Come for dinner. Stay for a dance.

On Wednesday, 10 February 2027, the evening is all about fish. From 6 pm, we invite you to the Fish Festival at the Post am See. A herring feast with retro charm, stretching from the Poststube 1327 through to the Social Wine Bar and the Belétage.

Starters, main courses and desserts will be served from the buffet, accompanied by live cooking. You can sample the food, have a chat and perhaps even go for another round. Live music will provide the soundtrack to the evening. Later on, there’ll be dancing in the front Poststube. Retro vibes. Fine food. Let’s dance.

The price is €129 per person, including a place setting, the buffet, live cooking and live music. Aperitifs and other drinks are charged separately. If you’d rather just fall into bed afterwards, you can book a hotel stay separately.

A Saturday dedicated to hospitality.

Our anniversary celebration is scheduled for Saturday, 10 April 2027. We’ll be celebrating with guests, friends and long-standing partners of Gröller Hospitality. You’ll have the chance to sample the diverse cuisines of our establishments and chat with the people behind them.

Our anniversary book will also be unveiled for the first time on this day. A coffee-table book featuring photographs, stories and artistic perspectives on Gröller Hospitality – about hosts, producers and people connected to this place. One for your coffee table. The full programme of events, times and details on how to take part will follow.

Art meets a change of scenery.

What happens when you see a familiar place through different eyes? For May, we are planning a collaboration with Marlies Plank at Lake Traunsee. Her photographic ‘Soapbubble Studies’ play with light, landscape and the fleeting moment. In October, the works are set to return to their point of origin with a presentation and a discussion.

A residency with Fabian Lavater at the Post am See is planned for June. Water, nature and life on the peninsula may spark new ideas for a piece of work for our venue. Insights into the creative process and personal discussions are also part of the programme. We’ll let you know how you can meet the artists as soon as the formats have been finalised.

Good taste. Better together.

Things are set to remain exciting at Belétage too. A collaboration with Mochi is in the pipeline: Lukas Nagl is developing a ramen made from local ingredients for the Mochi Ramen Bar. Conversely, selected Mochi signature dishes are set to feature at Belétage. Mochi meets Belétage. Two kitchens and a shared desire to try something new.

International guest shifts are set to bring new faces behind the bar. In your glass: distinctive styles, summery ideas and non-alcoholic and low-alcohol creations. At the Social Wine Club, we’ll discover wines and the stories behind them together. We’ll be introducing the individual guests, themes and dates bit by bit.

Would you like to know more about how it works? Planned masterclasses offer insights into seafood cuisine, fermentation and bar culture. Here you can take a look, sample the food and ask questions. Participation is offered exclusively in conjunction with a hotel stay. Dates, prices and services will be announced with the respective offers.

Cold outside. Warm welcome.

We’re planning a festival for the autumn with producers, guests and locals. An alumni dinner aims to bring culinary companions back together around one table. An Italian truffle weekend is in the pipeline from 19 to 21 November, featuring a market, special dishes and a matching bar programme.

To round off the year, it’ll be time for punch outside the post office, fondue evenings and a round of curling. Sausage Sunday is also on the agenda. In between, a stroll across the peninsula, followed by a return to the cosy pub. Dates and details of the Advent and winter programme will follow.

For press inquiries

Katharina Valle-Hackert
Head of Public Relations | GRÖLLER Hospitality
k.valle@groellerhospitality.com

Something good is on the way.

Behind the scenes, we’re planning, experimenting and brainstorming together. We’ve got big plans for 2027 – and we can’t wait to share them with you.

Stay curious. Sign up for our newsletter and find out what’s happening at Post. Maybe your next favourite moment by the lake is in there.

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