Pay 3 nights - enjoy 4 nights!
People for people
Your Peter host family
White Horse Inn on Lake Wolfgang and the Peter family have been an inseparable and successful symbiosis for more than 100 years.
Hospitality in 5th generation
Guests have been accommodated near St. Wolfgang's pilgrimage church for 500 years now. The actual "White Horse Inn" was opened in 1878. Paul Johann Peter bought the "White Horse" in 1912 and became founder of the family-run hotel, which is now run in 5th generation. The White Horse Inn on Lake Wolfgang became an icon after the eponymous operetta was first staged and of course later with the 1950s "Rössl film".
Many day trippers came to marvel at the scenery where Waltraud Haas, as Rössl landlady Josefa Vogelhuber, and Peter Alexander, as her head waiter Leopold, sang unforgettable melodies.
A legend reinvents itself
Fame doesn't only come with benefits: it took the host family ten years to turn the day tripper inn into a serious 4-star-superior hotel in the 1970s. Various reconstructions and extensions were necessary to make White Horse Inn as big as it is today.
Today's White Horse Inn
The Romantik Hotel "White Horse Inn" on lake Wolfgang is run by Gudrun Peter in already the 5th generation. Guests find charming hospitality, outstanding comfort and every imaginable service at "White Horse Inn on Lake Wolfgang" - far away from the picture that the operetta once painted.
A special highlight at White Horse Inn on Lake Wolfgang is the SPA and wellness area, where the lake place a crucial role. The pool in the lake is one of the main attractions at the spacious area all year round. Professional premium beauty treatments round off the feel-good holiday on Lake Wolfgang.
Outstandingly culinary services are very important to the Peter host family. The latest Gault Millau issue crowned these efforts with 15 points or 2 toques. Various events throughout the year have become true institutions in the Salzkammergut's culinary calendar and regularly attract guests from near and far to Lake Wolfgang. Wine and venison, truffle and the hotel's own "Rössling" - chef the cuisine Peter Dengg emphasises on using ingredients that ar as regional as possible.
But there is one thing that will always remain the same: the gorgeous landscapes and the unique location that has delighted guests then and now!