Hospitality across generations
Interview with Anna Feiersinger, Managing Director of Marten GmbH & Co. KG
The essence of true hospitality does not lie in facilities alone, but above all in how it is lived every day. At Hotel Marten, operated by Marten GmbH & Co. KG in Saalbach-Hinterglemm, this principle is shaped by a new generation of management. Family tradition, personal commitment and a diverse offering come together to create an experience guests value – and recommend.
Hotel Marten in Saalbach-Hinterglemm stands for continuity and change alike. The roots of the business go back to a former farmhouse, where the current owners’ grandfather first welcomed guests. “He was the one who brought the first guests into the house, initially skiers looking for simple accommodation,” recalls Anna Feiersinger, who runs the hotel together with her mother, Juliane Feiersinger, today. The decisive transformation came later: what had once been a youth hostel was gradually developed into a Four-star hotel. Continuous investment – from additional facilities to a major refurbishment completed in 2024 – has shaped the property into a modern, family-run hotel with a clear and distinctive identity.
Quality over size
With 37 rooms, Hotel Marten remains mid-sized by choice. Rather than focusing on expansion, the owners prioritize quality and consistency. “We are not driven by growth for its own sake,” Anna Feiersinger explains. “For us, it is more important to improve quality and optimize our processes.” This philosophy is reflected throughout the hotel, from the rooms to the wellness area with pools, saunas and relaxation spaces, complemented by skiing and year-round outdoor activities, including the MarliSpa overseen by her sister Marlis Feiersinger. The aim is to create a well-rounded experience without losing the personal touch.
A lived principle: hospitality
What truly sets the hotel apart is its approach to hospitality. Guests are not just customers, but often long-standing companions. “Many of our guests feel like they are coming home,” says Juliane Feiersinger. The family is present on site, knows many guests personally and combines tradition with a modern approach. A key element is the café, where Anna Feiersinger brings her passion as a trained pastry chef into the hotel’s culinary offering, creating an authentic and distinctive experience.
Sustainability and responsibility
Sustainability is an integral part of the hotel’s development, particularly following the latest renovation. Investments in heat pumps, photovoltaic systems and environmentally conscious water management underline the long-term perspective. Practical measures – such as reducing food waste through pre-selected menus or avoiding single-use packaging – reflect a pragmatic and realistic approach. “It’s important to implement sustainability step by step,” Anna Feiersinger emphasizes. At the same time, the focus remains on genuine, personal hospitality that guests remember – and gladly return for.