CESTA GRAND becomes EUROPÄISCHER HOF again.
Discover our change and new diversity. Let’s continue to grow together.
We are open continuously until November and look forward to your next visit.
The hotel management and the entire team.
Our culinary philosophy
The excellent 4****superior cuisine is a real treat for those with a fine taste.
Excellent enjoyment
Your personal break at the CESTA GRAND Aktivhotel & Spa should, above all, be a culinary experience. With our philosophy, we attach particular importance to regional and high-quality produce.
Have an enjoyable start to the day with a comprehensive breakfast buffet, cake buffet in the afternoon and a 4-course dinner menu with a choice of dishes.
Pampering half-board
Prepare to be amazed by modern Alpine style and make yourself want to stay around. Our newly built fireplace provides an ideal atmosphere to give you a wonderful home away from home!
“Herd & Seele” restaurant
The finest pastries and delicious coffee options are served in our café. In the evening, you can see the day out by the crackling fireplace with a well-preserved glass of wine.
Living room & bar
Typical of the region, sincere and rich in tradition – that’s Gastein. Take a seat in the cosy Alpine atmosphere of the “Klause.” Our event room is available for various music events or private functions.
“Klause. ”
Culinary delights in our own style
Life is definitely too short not to enjoy it to the fullest! That’s why we invite you to indulge with extremely delicate treats from our gourmet hotel kitchen. The sizzles and smells are just wonderful here as our kitchen team conjure up Austrian and international delicacies on the tables of our guests from fresh ingredients. Don’t worry: this invitation for enjoyment also applies to all those who eat vegetarian, vegan or light food. Our chefs will surprise you with imaginative creations that fit your dietary plan. Treat yourself! Life is too short for everything else.
We cook and act according to the principles of the slow food philosophy.
A movement founded in 1989 that counteracts the “fast, cheap and big” mentality that prevails in today’s world:
“Conscious eating is our starting point and should again be at the centre of all our considerations and actions. The production of food, work on the stove and enjoyment should be good, clean and fair.”