Hotel Drei Zinnen — Hotel in Pustertal - Val Pusteria

This is a difficult review to write because Hotel Drei Zinnen has been our favorite hotel in Europe and my wife and I have been customers here for over 40 years. Hotel Drei Zinnen has new owners, these observed changes are significant, but unfortunately very few of these changes were positive. There was a significant increase in the prices, which was expected due to inflation and the high demand for tourism in South Tirol.||This historical hotel consist of a wonderful and significant historical building and one of the best panorama views in the Pustertal. Many hiking trails can be accessed from the hotel or by using the bus stops, which are less than a 5-minute walk from the hotel.||Welcome and Hotel Staff: The welcome by the front desk is always friendly and check in was very-fast and efficient. The waitresses in the dining room were the same as in the past and provided excellent service. However, it was quite clear from the first day that the kitchen staff had significantly changed, which had a large impact on our satisfaction and enjoyment at this hotel.||Room and Facilities: Our room, which we have booked for over 15 years had the furniture rearranged. We were surprised to see this and thought that we might trip over a strange-positioned chair in the middle of the night, so we changed it back to the way it had always been for the past 15 years. Our south-facing room has an incredible view, which is the main reason we always return here to Sexten / Moos. The pool and spa facilities were wonderful, well maintained and functional. The dining room has a new, but smaller buffet table for breakfast and lunch. Some of the original wall paintings have been restored and look great.||Breakfast – One notices feels that the Hotel are trying to reduce costs despite the major price increase. The types and numbers of breakfast choices are reduced compared to the past. I was told that the special American-style “over easy eggs” that I have ordered every year could be ordered again, ut with an extra charge. I was shocked and dumbfounded. I ate the cold, and greasy eggs from the heating tray for the remainder of the week and was very disappointed. Sexten has an excellent Cheese shop utilizing the wonderful milk from the alp dairies – but the cheese in the buffet was limited to slices of one type of cheese – also not up to standard for a hotel of this price and category. At least the choice of cold cut meats and breads had not changed. They did offer cold pancakes every day, which I did not see anyone eat.||Dinner – Dinner was inconsistent and not on the same quality and selection as it has been the past 15 years. I am not sure why raw meat and fish (Tartar, carpaccio and seared tuna) are offered in alpine mountain setting. I did find several of the main courses and a couple of the desserts to be quite good. What was really missing was the five course meal (soup has now been eliminated from the dinner), and we were hoping for South Tirolien and northern Italian specialties, including pasta. I can imagine that this will be difficult for many Italian guest to understand and accept compared to the past dining experience.||Also missing was the always-fun reception and gala dinner on Saturdays, the special music entertainment during the week. We were told this might be offered occasionally when the hotel has more guests. My wife was insulted when she ordered an extra “tirtlan” in advance for the “Tyrolean dinner” that evening, which the cook personally rejected. This was unbelievable for a 40-year regular customer, which then prompted us to complain to the manager, who defended this decision by saying everything was ordered fresh and there are only enough portions prepared for the existing hotel guest. This was an illogical statement and was certainly not implemented by the kitchen because we were one of the few dinner guests who did not receive this appetizer plate at all. Evidently, they did not order enough ingredients to offer each guest the same menu. Shocking!||The wonderful cake which was available in the past, must now be ordered and cost 5 – 6 Euros. I decided that I go a week without eating the cake that used to be included with the half pension reservation.||Summary and Recommendation: One world could be used to describe our experience this year as a huge disappointment. Despite a significant increase in the prices (over 24% more per night than what I paid last year), one notices cost-cutting throughout, mainly in the dining room. One has the feeling that the long-term customers are no longer the focus of the hotel (this was confirmed by other long-term guests we spoke to) and the pampering we formerly received is now a thing of the past. This greatly saddens us and we hope that hotel recognizes these shortcomings quickly before this clientele decides to stay in other hotels. When I dine at this hotel, I want local South Tirolean food and home-cooked dishes, not something I can order in any other large-city restaurants. Sadly, I would not recommend Hotel Drei Zinnen as a 4-star hotel at this time due to the increased prices, the cut back in dining choices and the lack of local specialties...

This is a difficult review to write because Hotel Drei Zinnen has been our favorite hotel in Europe and my wife and I have been customers here for over 40 years. Hotel Drei Zinnen has new owners, these observed changes are significant, but unfortunately very few of these changes were positive. There was a significant increase in the prices, which was expected due to inflation and the high demand for tourism in South Tirol.||This historical hotel consist of a wonderful and significant historical building and one of the best panorama views in the Pustertal. Many hiking trails can be accessed from the hotel or by using the bus stops, which are less than a 5-minute walk from the hotel.||Welcome and Hotel Staff: The welcome by the front desk is always friendly and check in was very-fast and efficient. The waitresses in the dining room were the same as in the past and provided excellent service. However, it was quite clear from the first day that the kitchen staff had significantly changed, which had a large impact on our satisfaction and enjoyment at this hotel.||Room and Facilities: Our room, which we have booked for over 15 years had the furniture rearranged. We were surprised to see this and thought that we might trip over a strange-positioned chair in the middle of the night, so we changed it back to the way it had always been for the past 15 years. Our south-facing room has an incredible view, which is the main reason we always return here to Sexten / Moos. The pool and spa facilities were wonderful, well maintained and functional. The dining room has a new, but smaller buffet table for breakfast and lunch. Some of the original wall paintings have been restored and look great.||Breakfast – One notices feels that the Hotel are trying to reduce costs despite the major price increase. The types and numbers of breakfast choices are reduced compared to the past. I was told that the special American-style “over easy eggs” that I have ordered every year could be ordered again, ut with an extra charge. I was shocked and dumbfounded. I ate the cold, and greasy eggs from the heating tray for the remainder of the week and was very disappointed. Sexten has an excellent Cheese shop utilizing the wonderful milk from the alp dairies – but the cheese in the buffet was limited to slices of one type of cheese – also not up to standard for a hotel of this price and category. At least the choice of cold cut meats and breads had not changed. They did offer cold pancakes every day, which I did not see anyone eat.||Dinner – Dinner was inconsistent and not on the same quality and selection as it has been the past 15 years. I am not sure why raw meat and fish (Tartar, carpaccio and seared tuna) are offered in alpine mountain setting. I did find several of the main courses and a couple of the desserts to be quite good. What was really missing was the five course meal (soup has now been eliminated from the dinner), and we were hoping for South Tirolien and northern Italian specialties, including pasta. I can imagine that this will be difficult for many Italian guest to understand and accept compared to the past dining experience.||Also missing was the always-fun reception and gala dinner on Saturdays, the special music entertainment during the week. We were told this might be offered occasionally when the hotel has more guests. My wife was insulted when she ordered an extra “tirtlan” in advance for the “Tyrolean dinner” that evening, which the cook personally rejected. This was unbelievable for a 40-year regular customer, which then prompted us to complain to the manager, who defended this decision by saying everything was ordered fresh and there are only enough portions prepared for the existing hotel guest. This was an illogical statement and was certainly not implemented by the kitchen because we were one of the few dinner guests who did not receive this appetizer plate at all. Evidently, they did not order enough ingredients to offer each guest the same menu. Shocking!||The wonderful cake which was available in the past, must now be ordered and cost 5 – 6 Euros. I decided that I go a week without eating the cake that used to be included with the half pension reservation.||Summary and Recommendation: One world could be used to describe our experience this year as a huge disappointment. Despite a significant increase in the prices (over 24% more per night than what I paid last year), one notices cost-cutting throughout, mainly in the dining room. One has the feeling that the long-term customers are no longer the focus of the hotel (this was confirmed by other long-term guests we spoke to) and the pampering we formerly received is now a thing of the past. This greatly saddens us and we hope that hotel recognizes these shortcomings quickly before this clientele decides to stay in other hotels. When I dine at this hotel, I want local South Tirolean food and home-cooked dishes, not something I can order in any other large-city restaurants. Sadly, I would not recommend Hotel Drei Zinnen as a 4-star hotel at this time due to the increased prices, the cut back in dining choices and the lack of local specialties...

This is a difficult review to write because Hotel Drei Zinnen has been our favorite hotel in Europe and my wife and I have been customers here for over 40 years. Hotel Drei Zinnen has new owners, these observed changes are significant, but unfortunately very few of these changes were positive. There was a significant increase in the prices, which was expected due to inflation and the high demand for tourism in South Tirol.

Welcome and Hotel Staff: The welcome by the front desk is always friendly and check in was very-fast and efficient. The waitresses in the dining room were the same as in the past and provided excellent service. However, it was quite clear from the first day that the kitchen staff had significantly changed, which had a large impact on our satisfaction and enjoyment at this hotel. Room and Facilities: Our room, which we have booked for over 15 years had the furniture rearranged. We were surprised to see this and thought that we might trip over a strange-positioned chair in the middle of the night, so we changed it back to the way it had always been for the past 15 years. Our south-facing room has an incredible view, which is the main reason we always return here to Sexten / Moos. The pool and spa facilities were wonderful, well maintained and functional. The dining room has a new, but smaller buffet table for breakfast and lunch. Some of the original wall paintings have been restored and look great. Breakfast – One notices feels that the Hotel are trying to reduce costs despite the major price increase. The types and numbers of breakfast choices are reduced compared to the past. I was told that the special American-style “over easy eggs” that I have ordered every year could be ordered again, ut with an extra charge. I was shocked and dumbfounded. I ate the cold, and greasy eggs from the heating tray for the remainder of the week and was very disappointed. Sexten has an excellent Cheese shop utilizing the wonderful milk from the alp dairies – but the cheese in the buffet was limited to slices of one type of cheese – also not up to standard for a hotel of this price and category. Dinner – Dinner was inconsistent and not on the same quality and selection as it has been the past 15 years. I am not sure why raw meat and fish (Tartar, carpaccio and seared tuna) are offered in alpine mountain setting. I did find several of the main courses and a couple of the desserts to be quite good. What was really missing was the five course meal (soup has now been eliminated from the dinner), and we were hoping for South Tirolien and northern Italian specialties, including pasta. I can imagine that this will be difficult for many Italian guest to understand and accept compared to the past dining experience. Also missing was the always-fun reception and gala dinner on Saturdays, the special music entertainment during the week. We were told this might be offered occasionally when the hotel has more guests. Summary and Recommendation: One world could be used to describe our experience this year as a huge disappointment. Despite a significant increase in the prices (over 24% more per night than what I paid last year), one notices cost-cutting throughout, mainly in the dining room. One has the feeling that the long-term customers are no longer the focus of the hotel (this was confirmed by other long-term guests we spoke to) and the pampering we formerly received is now a thing of the past. This greatly saddens us and we hope that hotel recognizes these shortcomings quickly before this clientele decides to stay in other hotels. When I dine at this hotel, I want local South Tirolean food and home-cooked dishes, not something I can order in any other large-city restaurants. Sadly, I would not recommend Hotel Drei Zinnen as a 4-star hotel at this time due to the increased prices, the cut back in dining choices and the lack of local specialties...