The new "Lanserhof Sylt" is nestled between the dunes - on the Wadden Sea in the middle of List and yet far away from the hustle and bustle. © Alexander Haiden

Mr. Harisch, you are a well-known hotel and restaurant entrepreneur, but you are also Kitzbühel's head of tourism. How has the tourist resort developed in recent years?
Kitzbühel has really reinvented itself in recent years! We have constantly worked on improving the quality and variety on offer, especially in terms of snow reliability. Today, we have one of the best snowmaking systems in the world - now we can offer excellent winter sports conditions even when it already looks like spring in the valley.

But climate change is not the only challenge. What challenges do you see for Tyrol's hotel industry?
The major challenge is the constant need to improve quality, while also maintaining high standards. This requires continuous effort and innovation, as you can never rest on your laurels. It is a constant cycle, because if you snooze, you lose.

The first "Lanserhof" opened its doors in 1984; Christian Harisch joined the company in 1998. © Alexander Haid

You're certainly not one to do so be –among other things, you brought the upscale Japanese restaurant "Zuma" to Kitzbühel, something that not even major cities have pulled off. How did you manage this coup?
I know the owners and founders of "Zuma" very well – especially Rainer Becker, the driving force behind the concept, which combines outstanding Japanese cuisine with a real wow factor. There were of course doubts whether this innovative concept would work in Kitzbühel, but the response from guests has been overwhelming. So far, we have only opened the onerestaurant in winter - I wouldn't dare to do it in summer.

Why? Are winter guests different from summer guests?
Not necessarily, but while winter in Europe offers few alternatives to the Alps, there is a huge variety of options in summer. We are competing with millions of beds, from Ibiza to Sardinia, from Portofino to Sicily. The guest may be the same, but the options in summer in Europe are incomparably greater.

Harisch has positioned the "Schwarzer Adler" in Kitzbühel as an adults-only hotel. © provided

Will we see more international restaurant concepts in Kitzbühel?
There are plans and ideas, but the path from concept to implementation is a long one – as with most successful things. So I don't want to count my chickens (laughs). But decisions could be made soon. The beauty of Kitzbühel is its variety - from traditional inns to award-winning restaurants.

" ... Sometimes less is more. The quality of simplicity could become the new luxury."

Let's think outside the box: is there competition for Kitzbühel and what it offers?
Absolutely. There are numerous international destinations that offer an impressive level of quality that is difficult to keep up with; I'm thinking here of planned projects in Saudi Arabia or Dubai. That is certainly a big challenge. But sometimes less is more. Perhaps we should focus on this, for example on good bread, fresh milk and cheese. Quality in simplicity could also become the new luxury.

Christian Harisch has brought the high-end Japanese restaurant "Zuma" to Kitzbühel: the pop-up restaurant has been welcoming guests in the wintertime in the "Weisses Roessl" since 2020. © provided

The quality of local produce probably plays a major role here ...
A crucial role in all our operations! Sustainability is our top priority. The origins of the food we serve is of the utmost importance. We also consider what we can grow ourselves and what we can do without in winter. Are there alternatives to strawberries or melons at the breakfast buffet? Does everything have to be available at all times? It's important to always question what makes sense and what tastes good and when. I am a great advocate of living the seasons culinarily. Here in Tyrol – unlike other regions of the world – we have all four, which offers guests plenty of variety.

Four seasons, one spot: Which is your favorite place in Kitzbühel?
Definitely the Kitzbühel mountains! The variety of opportunities for skiing or ski tours is second to none. But the region also has its very own charm in summer: the breathtaking landscape with its steep cliffs, meadows and alpine pastures is simply beautiful.

The Weisses Rössl in Kitzbühel. © provided

As an entrepreneur, you travel a lot. How important is home to you, how important is family?
More and more – although I have always enjoyed traveling. But it's also getting more and more tiring. This is not only due to age, but also the fact that traveling, and flying in particular, is becoming less comfortable. The increased checkpoints and other challenges don't make it any more pleasant. That's why my goal is to travel much less in the future; and my home here in Kitzbühel makes that all the more desirable. Kitzbühel is the place where I want to live.

What does your home life look like?
Quite unspectacular. I enjoy cooking for my family and basically lead a very simple life. For me, quality of life means more than luxury – or rather: quality of life is luxury!

A highlight of the "Lanserhof Sylt" is the free-standing circular staircase spanning five floors. © provided

Read more: Design hotels in Tyrol: understated elegance