The beginnings of the Neubergerhof, the Bachergut farm estate and the life of the Reiter family

“Oh, if only you knew how it all began back then …”
In my day, the Bacherhof was still a very simple farm. No comforts, no extras. But it was warm — at least in the living room. And tourism reached us as well, slowly at first. In the beginning, we just spruced up the rooms a little. Added running water, and later even heating. And at some point, we dared to welcome our first guests. In winter, the horse-drawn sleighs would come up from Filzmoos, often carrying shivering but beaming holidaymakers.

In 1955 I became a mother for the first time — Elfriede came into the world. A year later Evi arrived, then Seppi in 1957, and Martin in 1959. Two girls and two boys — it was wonderful!

Everything changed. And so it happened that in 1962, in addition to renting out rooms, we opened a small snack bar. The locals came, and the guests did too. Most of the time it was so full that we hardly knew where to put everyone. “Well,” Father said then, “maybe a proper inn really would be something for us.”

In 1965 the plan was put into action, and construction of the Neubergerhof inn began.

And in 1965 — I remember it as if it were yesterday — we really did start building the Neubergerhof inn. What a time that was! For our circumstances back then, it was a huge risk. A bathroom on every floor — that was practically luxurious. Some people thought we were crazy to build something like that in a remote valley like Neuberg. But we did it anyway. And it was the right thing to do.

In 1973 we continued straight away: we built the middle wing — new rooms upstairs, and a larger restaurant downstairs. And in the basement, we deliberately left space where a swimming pool would one day go. You can’t imagine how far ahead we had to think back then. Another guest wing was added — 18 rooms, with carpeted floors, colorful curtains, and patterned tiles, just as was fashionable at the time. Today we’d do it differently, of course, but back then it was the most wonderful thing we could imagine. Then came the indoor pool, a sauna, and finally a proper reception desk. We wanted people to truly feel at home with us. And in the winter of 1980/81, everything was finally finished. Oh, it was beautiful!

In 1993 my brother Sepp and I took over the Neubergerhof. Our parents placed their trust in us, and so the hotel and the farm passed into our hands. And yes — what can I say? We were motivated, young, full of drive and ideas. And to be honest: also a bit overconfident. But maybe that’s exactly what was needed.

Our wives — my Maria and Sepp’s Herta — supported us from the very beginning. We couldn’t have done it without the two of them. They kept things running, organized, mediated. And sometimes they slowed down our wildest ideas. Luckily! Because once the construction fever hit, it tended to get out of hand with us.

We asked ourselves early on: What is really needed up here? And what are we truly good at?
The answer was clear: family holidays. Because with us, everything is genuine, we have plenty of space, and all around us is pure nature. It’s made for families. In 1996 we built our WASTL Adventure Camp, right in the forest — a little Native American–style village for kids. And that really was something special. They carved wood, played, made campfires, and the parents finally had some time for themselves. The kids’ club was one of our best decisions. The children were well looked after, and the grown-ups were happy to enjoy a quiet dinner in the evening.

Demand kept growing, and because space was getting tight, we added another storey to the Neubergerhof’s middle wing in the year 2000. And we did it in record time: 11 weeks — hard to imagine today. New family rooms, bright, spacious. Even the façade and the garden were completely redone.

Then in 2002 came something for our conscience: our biomass heating system. Powered by wood chips from the region, with two huge underground silos holding 360 cubic meters. We were ahead of our time when it came to sustainability. Back then it wasn’t a trend — it just made sense to us.

In 2009, we really made big progress. We had never renovated so much at once before. The reception, the day bar, the panoramic restaurant — all completely new. Plus a proper wellness area. And of course, our kids’ club, with 350 square meters over two floors, complete with a climbing wall, playrooms, and plenty of space to run around. On top of that, we built 17 new family rooms, all with valley views. Large, bright, full of wood — every family feels at home, and for us, it was a huge step forward.

Outside, a lot of new things were created as well: a 3D archery course, a new playground — simply things where children and parents can experience fun together.

There was always something to do at the Neubergerhof. But at some point, the time comes when you say: now it’s the young ones’ turn.

In 2018, Sophia, the daughter of Martin Jr. and Manuela, came into the world. And little Martin Jr. Jr., who completed the family happiness in April 2019, didn’t keep us waiting long either.

All in all, 2019 was a special year for us, because my brother Sepp and his wife Herta also retired. Since then, they have been enjoying their new life — and they truly deserve it.

As the son of hoteliers, the call home eventually comes. After completing my agricultural apprenticeship and training as a chef, I wanted to go out into the world: to gourmet and Michelin-starred restaurants and hotels in Austria and South Tyrol. I experienced a lot and soaked it all up like a sponge — always thinking about what could one day be applied at the Neubergerhof. That I ended up not in the kitchen but on the “front line” of the hotel, at the reception, I owe to my brother-in-law Lars — he’s an even more passionate chef than I am. Now we are the hosts, together with my wife Manuela and many other members of our large family.

The life of a hotelier brings so many new and wonderful tasks. Here, I can combine everything: I am a host by passion and always up for a bit of fun. The well-being of our guests is my top priority. In winter, I might be out with the tractor and a tow rope, or sitting comfortably at the bar with the regulars for a little chat. At the same time, I pitch in at the barn and wherever help is needed. For me, that’s what makes a good hotelier.

2025 was a year to remember, because so many decisions had to be made — big, small, exciting, exhausting. Decisions you never forget. We had to tear down our home, pored over plans, discussed sketches, sorted fabric samples, sifted through color palettes, and finally chose what felt right for us. Interior design, cutlery, lighting — there are so many details you only think about when you’re completely rebuilding a hotel!

We even take the small things seriously: WASTL, our mascot. There we were, five of us, debating a single question: does he stand on two hooves or four? I don’t know what that says about us, but one thing is certain: we are serious about what we do, and when we take something on, we do it properly.

We had been eagerly anticipating the past weeks and months, and finally, from December 4–8, 2025, it happened: our pre-opening took place. Pre-what? Before the grand opening, we held a trial run with close friends and family. We invited them to stay at the Neubergerhof and help us put the finishing touches on our “new” Neubergerhof. Family and friends got to test light switches, try out the sockets, run the taps — everything to see if any flaws were hiding anywhere. The good news? No one found any! Instead, we received the best feedback, which made us incredibly happy. Now it’s your turn — there’s nothing we’re more looking forward to than welcoming you back to the Neubergerhof!