Interview with Bernd Schlacher: Hotel MOTTO – Where Vienna Meets Paris in the 1920s

20. April 2026

A busy shopping street in Vienna, shortly before nine. Much is still closed, yet the upcoming bustle can already be felt. It may come as a surprise that even a subway entrance is integrated into the converted corner building, because the moment you step through the door next to it into Hotel MOTTO, you enter a world somewhere between Paris and Vienna of the 1920s.

Soft French lounge music, playful wallpapers, ornamental tiles, brass details, and a host who has fully mastered the art of hospitality.

Bernd Schlacher is a true institution in Vienna’s gastronomy scene. He knew Falco and Elton John, became the owner of a restaurant at the age of 22, and it seems as though nothing can unsettle him …

“So, what shall we do?” he asks in a calm voice as we take a seat in his hotel restaurant. I am hoping for a conversation about being a host – with questions he has not already answered countless times.

Host Stories from 44 Years

Which encounters as a host have turned into memorable anecdotes?
There have been quite a few in 44 years. But the truly funny ones fall under confidentiality. I have always greatly enjoyed working with guests, whether Falco, Fendrich, Elton John, tourists, or students. An incredible number of people have met through me. Today, 70- and 80-year-olds come back with their grandchildren. Three generations have celebrated with me. That is something special.

No Room for Boredom – Music as a Way of Life

You say you dislike boredom. How do you ensure guests in the restaurant never start yawning?
With music! It can play softly in the background and later become louder. There has to be something going on. Life is exhausting enough as it is – people should be allowed to have fun.

The Cherry on Top of Hospitality

Bedtime treats, remembering guests’ names… What is, for you personally, the cherry on top of hospitality?
Kindness. The personal relationship with the guest, just like it used to be at a countryside inn, where Mr. Franz or Mrs. Franziska already knew exactly how you liked your coffee before you even ordered it. That is an important cultural asset.

Being a Host – On Equal Terms

One final question that almost suggests itself: Is there a motto you follow when it comes to hospitality?
For me, being a host means always being honest with people. On equal terms. It doesn’t matter whether someone is a president or a student. One is just as important as the other.

Chez Bernard: A French Version of a Living Room

CHEZ BERNARD – we are now a little bit at your home, perhaps in the French version of your living room. Am I right with that impression?
Yes, one hundred percent. Eleven years ago, I asked myself: What should I do with the old Hotel Kummer? I love Paris, I love Vienna. The 1920s were a time of upswing and celebration. One day, the idea emerged over coffee with a dear friend.

The concept was then implemented down to the smallest detail. I do not rely on trends. When I design something, it has to be long-lasting and durable. And it has to have charm and feel cozy.

French Finesse Meets Viennese Charm

In your house, French finesse and Viennese charm come together. How well do these two worlds fit for you?
They fit together incredibly well, especially when you think about what Vienna was like before the Second World War. We still use many French terms such as Beletage, Trottoir, and Pläsier. And the croissant evolved from the kipferl.

From Restaurant to Boutique Hotel

With the hotel, you have elevated hospitality to a new level after numerous restaurants and catering projects – how did you experience that step?
It was a secret wish of mine. And then it simply happened. It was important to me that the reception is staffed, that there are people here, and that it does not feel anonymous. The role of host has not changed – it has simply expanded. In the past, guests only ate and drank. Now they also sleep here.

Being a Host – Private vs. Professional

How does your private role as a host differ from the professional one?
I enjoy being a host both at home and in my businesses. Here and there, it is important to me that napkins are placed on the table, that fresh meals are prepared, that candles are lit, and that there are fresh flowers. Of course, you have to adapt your role a little depending on whom you are welcoming. Can you say “du,” or not?