Produktbeschreibung

Pichl Castle is situated on a small hill at 876 metres above sea level in the Zirbitzkogel-Grebenzen Nature Park in Styria, near Neumarkt. The 16th-century castle offers peace and quietness in the beautiful hilly landscape, plenty of space and comfortable accommodation within historic walls.
From late April to late October , the hotel is open with 20 renovated rooms and 2 castle apartments awaiting you.
Until the end of April onwards, you can enjoy self-catering in the castle apartment ‘Schmadl’ or the castle suite ‘Weitblick’ (bookable for 6 nights or more).
Schmadl – for 2 – 4 people, approx. 65m²
‘Weitblick’ – for 2 – 10 people, approx. 240m² (entire floor of the castle).

Activities at Pichlschloss Castle
In autumn: Hiking, horse riding, fishing, golf, mini golf, Nordic walking, jogging, excursions, cultural attractions, museums/exhibitions
In winter: snowshoeing, skiing (Grebenzen, Kreischberg, Lachtal), cross-country skiing, sledding, skating, winter walks, cultural attractions, museums/exhibitions.....

In spring and summer: Hiking, swimming in unspoilt natural bathing ponds, a wide range of cultural visits (Stift St. Lambrecht. Steinschloss, Friesach, Murau, Gurk...)
During the hotel's opening times: Enjoy your countryside holiday in a cozy atmosphere, where the classic summer retreat with pleasant temperatures awaits you. Experience nature up close, allowing both body and mind to fully relax. Discover our exciting Program of creative and wellness retreats for example: bridge, yoga, pilates, acrylic painting, forest bathing, herb collecting. We are sure you find something that interests you! We would be happy to send you detailed information.
The motivated kitchen team provides a large selection of sustainably produced products for the guests' culinary well-being. Slow food at its best!
‘We serve fresh, regional products,’ explains the owner and hotel manager, Katrin Heindl. ‘We have meat, fish, salad, herbs, eggs, cheese and juices from our own biodiverse production and we also work with local farmers.’