Easter indulgence at Hotel Post Bezau
The indulgence and culture itinerary at Hotel Post Bezau
Spring is very close and the landscape of the Bregenz Forest awakes from its winter hibernation. Here in the Bregenz Forest, you can put your feet up, relax and enjoy yourself during the Easter holidays. We offer a great deal of indulgence and culture at Hotel Post. Head Chef Stefan Jazbec offers culinary diversity and Alfred Vogel provides the cultural diversity.
Food and drink
The Bregenz Forest contains a multitude of producers of outstanding delicacies: cheese-makers, specialists for pickling, ham and meat producers, vegetable and fruit farmers. Culinary delicacies from the region are transformed by Stefan Jazbec into exciting dishes.
- Good Friday: selected fish menu
- Easter Saturday: Easter brunch with culinary experiences ranging from hearty-piquant to sweet-seductive (cold roast beef and radish remoulade, egg salad, crab cocktail, lamb sausage, potato casserole with lamb, muffins, Easter lamb and mango lassi)
- Easter Sunday: Gala menu with 5 courses
A fine selection of Austrian wines as well as international vintages are kept in the Hotel Post wine cellar
Indulging in nature
Actively or passively - enjoy your time with us. In the nature surrounding Bezau while hiking, running or walking in the woods and at Hotel Post in the tennis hall, the fitness studio or in our bath house as well as in the Susanne Kaufmann spa, which was just awarded the European Health Spa Award.
Our therapists await you here with a comprehensive offer for treatments and holistic practices. Send us your Easter enquiry now for a relaxing stay with tasty Easter delicacies at Hotel Post in Bezau.