Interview with Sandra & Marc Vollbracht – Culinary Delights
Naschmarkt and Deli
Two unique restaurant concepts await you at Schutzhütte. Naschmarkt and Deli will transport you to a delicious culinary world, characterized by complex flavors from regional ingredients. We asked the owners, Sandra and Marc Vollbracht, what exactly Schutzhütte has in store for you.
How did the two restaurant concepts Naschmarkt and Deli come about – and what is your vision behind them?
Marc Vollbracht:
We wanted to create two concepts that complement each other perfectly and at the same time enable different moments of enjoyment.
The Naschmarkt stands for variety, live cooking and the big stage of enjoyment – inspired by the Sonnenpark, where interaction between guests and chefs works incredibly well.
The Deli on the other hand, deliberately offers a smaller, more personal setting: tapas in a sharing style, conviviality, variety and relaxed tasting.
Our vision was clear: two restaurants, one common feeling – relaxed enjoyment, authentic taste and a place where you like to stay.
What makes a good hotel breakfast for you and what can guests expect at the Schutzhütte?
Sandra Vollbracht:
For us, a good breakfast is a start full of lightness – fresh, lovingly prepared, high-quality.
We want to design the Schutzhütte’s breakfast concept in such a way that it reflects the strengths of the Sonnenpark and yet goes one step further:
lots of homemade items, warm live-cooking dishes, seasonal bowls, high-quality bread and pastries and small, special details that surprise.
Our goal: A breakfast that looks inviting at first glance – and inspires at second glance.
What is the idea behind the evening cuisine – both in the Naschmarkt and in the Deli?
Marc Vollbracht:
In the evening, it can be more intense, varied and surprising.
In the Naschmarkt there will be a cuisine that is regionally rooted, but brings international accents: high-quality grilled dishes, seasonal specialties, changing highlights from the buffet and live stations.
In the Deli a different experience is created: small plates, big flavors, conviviality – inspired by Mediterranean tapas, but transferred to alpine and seasonal ingredients.
Dinner should not only be filling, but become the highlight of the day.
How important are regional and seasonal products to you in the Schutzhütte?
Sandra Vollbracht:
Very important – they are the foundation of our concept. We are already building relationships with local producers and are guided by the Sonnenpark philosophy: short distances, honest ingredients, respectful handling of food.
We want to make the environment tangible – on the plates and in the overall experience.
How do you ensure that vegan, vegetarian and allergen-friendly dishes become part of the offer?
Marc Vollbracht:
By integrating them into the concept development from the very beginning – not as an addition, but as a natural part of the menu.
The Sonnenpark has a lot of expertise in these areas, which we can draw on. There we have learned that plant-based and allergen-friendly dishes do not have to be complicated – but creative, varied and full of flavor.
For us it is clear: Everyone should be able to eat well with us.
What culinary experiences and event formats are planned for the future?
Sandra Vollbracht:
We want to make the Schutzhütte a place where you can experience special moments:
- seasonal theme nights
- Grill parties and BBQ events
- Holiday menus
- Tapas specials in the Deli
- Live cooking experiences
- small tasting formats
Some of these ideas have already been successfully implemented in the Sonnenpark – in the Schutzhütte we want to develop them further and interpret them in a more alpine way.
What does an extraordinary restaurant experience mean to you?
Marc Vollbracht:
An extraordinary experience is created when all the senses are touched:
good taste, a soothing atmosphere, genuine interest in the guest and a feeling of lightness.
We want people to feel not only full and satisfied – but inspired.
That you like to come back because eating with us “simply feels good”.
What is the basic idea behind your culinary philosophy?
Sandra Vollbracht:
Our philosophy can be reduced to one sentence:
Honest enjoyment, lovingly implemented.
We want to create a cuisine that is high-quality, warm, regional and at the same time contemporary. And we want to build a team that lives this attitude.
Discover Schutzhütte Culinary Delights
We thank Sandra and Marc Vollbracht for this very detailed interview.
Would you like to learn more about the culinary area? Discover it under Naschmarkt & Deli
