bookrequest
The time has finally come!

From 28 of may to 1 of November, you can once again enjoy a carefree holiday in our Hotel Neue Post.

  • No deposit for all stays until 1 November.
  • No cancellation fees for cancellations up to 48 hours before arrival.
  • No worries thanks to the highest safety and hygiene standards in all hotel areas.

Get ready for an all-round relaxing break from everyday life.

 

NEW from december 2021:

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

⇒ Generous sun terrace

⇒ Seminar- and activity room

⇒ Gamingroom with modern play consoles

⇒ Child´s room

⇒ Brand new bar and lounge area

⇒ Big ski room on the parterre

New from summer 2022: Service of drinks at rooftop pool

menuclose

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
voucher
book
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.

Just a moment - the content is loading...