When Thomas Daberer purchases a healing spring and founds Heilbad St. Daniel, with its own calcium-magnesium, hydrogen-carbonate spring. As an inn and spa destination, when the concept was still in its infancy elsewhere. Carla Daberer, together with her sister-in-law, continues her father’s business, subsequently taken over in 1978 by the next generation, Inge and Willi Daberer. Turning it into an organic guesthouse. Out of a sense of fascination and conviction. And with the next generation already on the way. A tale of passion, then, Willi Daberer building, Inge Daberer cooking.
And “organics” establishes itself in the kitchen. And despite their skepticism, the locals do still get “something good to eat” and “not just grains”. The business grows cautiously and steadily, true to the organic mindset, and the family grows, too. Of the four children, Marianne, Christian, Fabiane and Clemens, two of them, after their years of travel and study, return to the Daberer: Marianne and Christian. Each of them has found their own place – based on their passion, talent and interests. Together, they continue to develop the hotel and its offers. In every detail. Even more quality. Even more regionality. Even more nature.