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  • Patrick Ascher


Hotel SCHLOSS PRIELAU is a renovated castle.  It is very nicely reconstructed, it keeps the old style while being modern and very guest friendly. 

I had a very nice room equipped with old style furniture, old pictures - shortly we felt as nobles in the castle 200 years ago. Waking up and looking at the wooden coffered ceiling was marvelous.  The beds were extremely comfortable. We enjoyed use of the free mini bar. Breakfast was fresh and catered for all our dietary requirements. The delicious breakfast set up had all our favorites along with dairy free options. It was lovely using the private beach with spectacular views of the lakeside.

Andreas Mayer heads the stove at hotel Schloss Prielau’s refined restaurant, holder of two Michelin stars. Freshness is key, with home-grown vegetables and organic produce shining through in ingredient-driven mains such as crépinette of pigeon with passionfruit and kohlrabi, and Pinzgau venison with sweet pepper, pesto and aubergine lasagne – all served with imagination and flair. One for special occasions.


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