
DAS.GOLDBERG, Press articles
Wiener | AT
WIENER on DAS.GOLDBERG: Five-Star Hotel, Character, and Hospitality on an Equal Footing
Under the title “Spot On,” WIENER author Gregor Josel reports on three days at DAS.GOLDBERG in Bad Hofgastein. His experience report begins not with the spa, the view, or the five stars, but with Walter. The long-time ski instructor welcomes guests with charm and wit and on an equal footing, becoming the first sign for the author that in this family-run hotel, personality is more important than rehearsed perfection.
The location and design of the hotel also leave a lasting impression. Situated alone on a high plateau above the Gastein Valley, DAS.GOLDBERG combines views of the Hohe Tauern with a blend of old and new. Local woods, stone, linen, loden, and leather meet custom-made furniture and subtle gold tones. The author describes a luxury that does not appear artificial but becomes tangible through materials, details, and atmosphere.
A highlight of the stay is the 1,500 square meter Nature’s Nest Spa. The 22-meter-long infinity pool extends over the edge of the terrain, next to which lies the natural bathing lake heated by geothermal energy, complete with a sandy beach. The author is particularly impressed by the GOLD.STOLLEN. Its design reflects the history of the Gastein Valley and the famous Gastein Healing Caves. The GOLD.STOLLEN itself, however, is a tepidarium: 420 tons of natural stone from the Hohe Tauern, temperatures between 42 and 45 degrees, and the special atmosphere inside create a place for warmth, regeneration, and relaxation.
WIENER also dedicates extensive coverage to the culinary offerings. Under the motto “Forest.Meadow.Valuables.”, the focus is on predominantly regional products and many homemade items. The grain comes from an organic farm in Pongau, the bread is baked fresh daily, Georg Seer personally smokes his bacon and takes care of the trout from the hotel’s own pond. The coffee is also roasted directly at the hotel. During the five-course optional menu, the author experiences a cuisine that interprets regionality in a modern way and gives vegetarian dishes their own distinct value.
Behind all of this, for Gregor Josel, is the host family Seer. Vera and Georg run DAS.GOLDBERG together with the next generation, Anna and Peter. Instead of ostentatious luxury, the author experiences a family business with a clear philosophy: personal, sustainable, and consciously understated. Ski-in ski-out directly at the Schlossalm is also mentioned – but the actual impression of the three-day stay goes far beyond that.
His conclusion perfectly encapsulates the report’s character: For him, DAS.GOLDBERG is a place of substance, supported by a family with a clear vision and a form of hospitality that does not seek to dazzle, but genuinely impacts. To the article