A FAMILY-RUN HOTEL IN ITS THIRD GENERATION

Hospitality is an inherited trait in the Gesinger-Scharfetter family. We value tradition – and are passionate about making our guests feel welcome. But we’re also open for new ideas. And this is what we’ve been passing from one generation to the next.

3 GENERATIONS

A strong team: Raimund Gesinger (1928–2023) and his wife, Hertha (1930–2022), took over the hotel in 1959 and managed it successfully for four decades. Elisabeth Gesinger-Scharfetter her husband, Hans, run the various Scharfetter businesses – and since 2015 Hotel zur Post. Their four children, Katharina, Julian, Rosina and Lukas; their nieces, Anna and Valerie; and nephew, Matthias, help out whenever they’re needed.

TAKING PRIDE IN OUR TEAM

A good atmosphere is important to us. We’re proud that so many of our employees have been part of the Post family for years. Their commitment helps us ensure that our guests feel completely at home.

Reception: Elisabeth and Susi are pleased to answer all your questions.
Kitchen: Chef Miroslav, Sous-chef Spiros and their team cook for us with a lot of love.
Waiting staff: Maître d'hôtel Matthias and his staff always have an open ear for any requests our guests might make.
Rooms: Angelika, Hajrija und Beata make sure everything is clean and in good order. And that the towels are folded decoratively.
Building services: Elisabeth and her Jack of all trades.

HOW THE POST OFFICE BECAME A HOTEL

In the 19th century, Goldegg Post Office was located in the "Wachterhaus". Beginning in the 1960s, Raimund and Hertha Gesinger ran a café and guesthouse in the old inn. After they remodeled and expanded the building, it became Hotel zur Post.

In 1852 the Gesinger Family ran a restaurant in a former inn, which also housed an ironmonger and the Goldegg Post Office.
In 1959 Raimund and Hertha Gesinger opened a café and guesthouse in the old inn.
1970 saw the birth of Hotel zur Post. An annex with a restaurant and rooms was built. The hotel was the first in the State of Salzburg with a Kneipp facility with warm hydrotherapy baths and a sauna.
Since 2015 Hans and Elisabeth Gesinger-Scharfetter have managed Hotel zur Post.

WEITMOSER SCHLÖSSL

A small castle with a rich history. The romantic Weitmoser Schlössl with its round towers is closely linked to 16th-century mine owner Christoph Weitmoser during the heyday of gold mining in the Gastein Valley. Since 1752, the castle has been owned by the Scharfetter family. Today, it’s where people who love good food come to dine, especially out on the terrace in the summer. See current opening hours.

The chef recommends

Weitmoser organic beef from our own certified organic farm – as steak tartare, tafelspitz cooked in broth, grilled short loin or home-smoked bresaola.
Select wines from Austria, Italy, France, Spain, Hungary, Slovenia and Germany. Tasting room for exclusive tastings in our wine cellar.

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Photo: Manuel Marktl

WEITMOSERIN

The best way to start a day of skiing and the best après ski bar in the Gastein Valley. You’ll find the Weitmoserin at the bottom station of the Schlossalmbahn cable car, for brunch, for a refined lunch and for live music after a day on the slopes.

We recommend

the skiers’ breakfast starting at 8:30am. See current opening hours.
the Weitmoser organic-beef burger, Caesar salad topped with fried chicken, eggplant parmesan, or charcuterie board with Gastein specialties.

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WEITMOSER SCHLOSSALM

A gourmet chalet: Weitmoser Schlossalm is situated at 1,970 m (6,460 ft) above sea level in the middle of a ski resort. Whether you’re dipping in for a quick drink at the sunny ski bar or ordering a full gourmet meal, our skiers’ restaurant and wine bar with 200 different wines is an experience you won’t soon forget. See current opening hours.

Our recommendations:

Special dishes with organic beef, veal and grilled lamb.
Hand-cut steak tartare with a poached egg.
A glass of wine from our well-stocked cellars.
For dessert: homemade strudel with vanilla sauce.

See more > weitmoser.at | salzburgschmeckt.at (in German)

WEITMOSER ORGANIC FARM

Quality without compromise. On our certified organic farm, we raise Pinzgauer cattle as close to nature as possible. Pinzgauer are a robust heritage breed that produces beef of exceptional quality.

Weitmoser organic beef

Pinzgauer cattle have traditionally been bred for dairy and meat, one of the cultural assets of our region that merits preservation.
Calf sharing means that cow and calf stay together from birth. Our cattle are outside 365 days a year. In the summer they graze the pastures so the soil can be fertilized naturally, ensuring that resources are used sparingly. We’ve been certified organic since 2004.
High-quality beef with beautiful marbling. Guaranteed to be tender, moist and flavourful.
From the region. The State of Salzburg is the home of Pinzgauer cattle.

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Photo: AMA Genuss Region/Wildbild