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Our new HIGHLIGHT - THE ALL YEAR ROOFTOP OUTDOOR POOL

⇒ THE HIGHLIGHT - all year ROOFTOP outdoor pool

- over the rooftops of Mayrhofen -

⇒ 7 luxurious pool suites und 23 brand new tyrolen style rooms and suites

Fitness studio on the first floor with a great view

Outdoor silence area for adults only

Conference - and activity room

Gamingroom with modern play consoles

Table tennis and air hockey

Children play room for the smallest guests

⇒ Brand new bar and loungearea

⇒ New ski room with private ski locks

Active programme with our active guide Antonia

⇒ New a la carte restaurant, the "POSTWIRT"

New from summer 2022: Service of drinks at the rooftop pool

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Book at the best price

  • Welcome present in your room
  • 1 glass of Prosecco to welcome you
  • Indulgence thanks to the new ¾ pampering board
  • Wellness bag with bathrobe & slippers
  • Room category at the best price
  • SPA area free of charge on the day of departure
  • Delicious surprise as farewell
  • No deposit for online booking via our website
%
direct booking benefit
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Recipes from days gone by
Traditional dishes with a modern twist

Hotel Neue Post has been delighting guests with its cuisine for 350 years and understands that when it comes to hospitality, serving great food is key. Enjoy traditional dishes that give body and soul that feel-good factor.

“Well-being for body and soul” plays an important role in our hotel in Mayrhofen. On cold January days, our body needs movement, relaxation, fresh air, and food that warms us from the inside. That’s why I’ve been looking through recipes that may no longer be commonly known, but which are the perfect regional and seasonal fit for January. A traditional dish with a modern twist: Krautfleckerl caramelised cabbage pasta. Finely chop around 600g of white cabbage, mix with 2 tsps of salt and 2 tsps of caraway, and leave to stand for half an hour. Meanwhile, finely cube a medium onion and caramelise with 2 tbsps of brown sugar and a little butter. Squeeze out the cabbage to remove as much liquid as possible, and then add it to the onions. Deglaze with a little stock, season with paprika and pepper (be as liberal as you like!), and simmer for a good half hour until soft. Cook 500g of square-cut “Fleckerl” pasta until al dente, then drain and mix with the cabbage. Briefly simmer before serving with a green winter salad. Vegetarian, simple, high in fibre, delicious.

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