A SLICE OF CAKE IS ALWAYS WELCOME

After 45 years, Franz Hofbauer of the HOTEL CHRISTINA is retiring and his pastry shop in Pertisau is closing its doors. Anyone who still wants a piece of his legendary Sachertorte must snap it up this summer.

Start with a leisurely stroll along the lakeside promenade, then take a relaxing boat trip or a more strenuous hike in the mountains. And to round it off, coffee and cake, enjoying the sun and the view over the nearby water. That’s how one imagines a successful day at the Achensee. The Hotel Christina with its restaurant-café in Pertisau has been the ideal place to end the afternoon like this for years - or, alternatively, to start the day off with the legendary Christina breakfast.

The cosy location with tables on the lawn and terrace right next to the boat landing stage is not just popular with out-of-town guests. Locals also like to stop in. But, if you want to experience it again, you’ll have to hurry. After this year’s summer season, pastry chef Franz Hofbauer will take his well-deserved retirement after 45 years on the job.

The best known is probably Franz Hofbauer’s Sachertorte, with his secret recipe which will remain that way. Also popular are the apple crumble cake, fruit tarts, cream slices and, of course, Christina’s house cake: layers of peanut caramel and chocolate sponge cake, with cranberry jam in between. About twenty different kinds of cakes and tarts are baked fresh every day. It couldn’t be any other way, because the pastry shop’s display cases are always empty in the evening. Franz Hofbauer says the ingredients for his cakes and tarts are “down-to-earth, traditional recipes, honest products and quality and, last but not least, trained baking skills”. Who could resist that?