Hermann Bareiss joins the team.

Hermine Bareiss appointed her son to assist her after 20 years. He had spent years training and travelling, seeing much of the world. And he brought a fresh wind to Mitteltal. After taking over the hotel management, he planned the largest conversion in the hotel's history: the building was expanded by three floors in 1969, the à la carte restaurant Rôtisserie St. Hubertus (with its open chimney) was created, as well as two conference rooms, a bowling alley, a new kitchen and the Panorama Terrace. The following years showed that Hermann Bareiss was a hotelier with body and soul. The parties celebrated at the hotel are legendary. And he continued to drive the hotel's expansion forward.