Wiesergut
2nd place: Light, air and life in a spectacular natural setting: The Wiesergut design hotel stages a feast for all the senses.
The Designhotel Wiesergut is steeped in history. After all, the oldest evidence of a settlement in the Glemmtal valley in Salzburg dates back to 1222, when people spoke of "Salpach", today's Saalbach. Since 1350 there has been a manor house called Wiesern in Wiesen/Saalbach-Hinterglemm. A place where values have been preserved for more than 650 years. Preserved, not conserved, because new shores are constantly being explored. The WIESERGUT logo symbolizes the preserving, archaic character. It shows the front of Noah's Ark with its outer walls and bow in interaction with our planet Earth (star) and the universe surrounding us (border).
The Designhotel Wiesergut offers 24 suites in three categories, each with its own balcony or terrace. The 17 manor suites in the main building with boutique hotel character shine with their orientation and truly impressive views of the Salzburg Alpine panorama. The furnishings also refer to the surrounding nature, as can be seen, for example, in the archaic wooden ceilings or the massive stone walls. This traditional expression is contrasted with the here and now in the form of steel and glass, resulting in a synergy of tradition and modernity. The four garden suites and the three hideaway suites, which include a sauna cabin, go one step further, where the inside almost seems to merge with the outside.
The Designhotel Wiesergut aims to be nothing less than a second home for its guests and achieves this in a superior manner. The wellness area plays a not insignificant role in this "coming home". An oasis of retreat that conveys a simple, elegant yet down-to-earth ambience in keeping with the hotel's design language. And you get a lot "for free" at the Wiesergut BADHAUS. Namely time and attention. From an invigorating bath in the stainless steel pool to a relaxing sauna session, traditional rituals and aesthetic cosmetics, the spa is one of the absolute highlights of the Wiesergut design hotel;
The restaurant and the adjoining cozy parlor convey comfort and culinary sophistication in equal measure. The kitchen offers freshly harvested produce from the region, hand-picked vegetables and fragrant herbs from the herb garden. Delicious home-grown produce such as wild herb salads, fruit tarts or homemade jams will delight discerning connoisseurs, while fresh, local fish or Pinzgau beef will impress with the main course. The Designhotel Wiesergut demonstrates its penchant for effective synergies not only from an architectural point of view, but also at the dining table.
Sepp Kröll is a passionate host with a soft spot for design and a farmer with heart and soul. Working with his Pinzgau cattle and chickens as well as his connection to nature is the perfect balance to his work as a hotelier.
Cuisine plays a central role at WIESERGUT. Products from the family-run farm and the region are predominantly used. Sepp Kröll attaches great importance to quality and seasonal ingredients from the local vegetable, fruit and herb garden. Bacon, Pinzgau beef and dairy veal as well as milk and eggs, for example, come from the hotel's own production. In summer, the kitchen helps itself to some of the produce from the neighboring gardens and guests feast on wild herb salads, cakes with home-grown fruit and homemade jams. Both the restaurant and the spacious terrace in the inner courtyard offer plenty of space for each guest. Everything that the garden does not provide comes from regional vegetable suppliers "Back to the roots" is the philosophy in the kitchen under the direction of head chef Andreas Hollin. Traditional, high-quality dishes are reinterpreted in the à la carte menu and always provide a tasty experience.
(c) Klaus Peterlin, Hari Pulko
Sleep soundly
The Designhotel Wiesergut offers 24 suites in three categories, each with its own balcony or terrace. The 17 manor suites in the main building with boutique hotel character shine with their orientation and truly impressive views of the Salzburg Alpine panorama. The furnishings also refer to the surrounding nature, as can be seen, for example, in the archaic wooden ceilings or the massive stone walls. This traditional expression is contrasted with the here and now in the form of steel and glass, resulting in a synergy of tradition and modernity. The four garden suites and the three hideaway suites, which include a sauna cabin, go one step further, where the inside almost seems to merge with the outside.
Relax and laze
The Designhotel Wiesergut aims to be nothing less than a second home for its guests and achieves this in a superior manner. The wellness area plays a not insignificant role in this "coming home". An oasis of retreat that conveys a simple, elegant yet down-to-earth ambience in keeping with the hotel's design language. And you get a lot "for free" at the Wiesergut BADHAUS. Namely time and attention. From an invigorating bath in the stainless steel pool to a relaxing sauna session, traditional rituals and aesthetic cosmetics, the spa is one of the absolute highlights of the Wiesergut design hotel;
Enjoy a feast
The restaurant and the adjoining cozy parlor convey comfort and culinary sophistication in equal measure. The kitchen offers freshly harvested produce from the region, hand-picked vegetables and fragrant herbs from the herb garden. Delicious home-grown produce such as wild herb salads, fruit tarts or homemade jams will delight discerning connoisseurs, while fresh, local fish or Pinzgau beef will impress with the main course. The Designhotel Wiesergut demonstrates its penchant for effective synergies not only from an architectural point of view, but also at the dining table.
Sepp Kröll is a passionate host with a soft spot for design and a farmer with heart and soul. Working with his Pinzgau cattle and chickens as well as his connection to nature is the perfect balance to his work as a hotelier.
Cuisine plays a central role at WIESERGUT. Products from the family-run farm and the region are predominantly used. Sepp Kröll attaches great importance to quality and seasonal ingredients from the local vegetable, fruit and herb garden. Bacon, Pinzgau beef and dairy veal as well as milk and eggs, for example, come from the hotel's own production. In summer, the kitchen helps itself to some of the produce from the neighboring gardens and guests feast on wild herb salads, cakes with home-grown fruit and homemade jams. Both the restaurant and the spacious terrace in the inner courtyard offer plenty of space for each guest. Everything that the garden does not provide comes from regional vegetable suppliers "Back to the roots" is the philosophy in the kitchen under the direction of head chef Andreas Hollin. Traditional, high-quality dishes are reinterpreted in the à la carte menu and always provide a tasty experience.
(c) Klaus Peterlin, Hari Pulko
