Held by Us

[ Roots & Vision ]

Stay with us and you’ll see where we come from and where we are headed. At Hotel Held, the old and the new come together naturally. We keep what works, welcome fresh ideas, and stay true to what matters most: hospitality that comes from the heart.

[ Gratitude ]

It guides us: in our family, in our team, and in how we connect with our guests and the nature around us. This isn’t just work for us. It’s a privilege to do what we love, in the place we love.

Sustainability

Travel sustainably

Nature, to us, is the source of happiness and well-being. When you breathe in mountain air, watch cows graze across the fence, taste food grown nearby, and live through spring, summer, autumn and winter in the mountains, you can’t help but feel blessed. Naturally, we want to make sure it stays this way for generations to come.

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Always there for you.

Heroes
of Hospitality.

Really good hospitality is only possible when you work together. At Hotel Held, first-class service has many faces and many helping hands. We are proud that our employees decided to use their talents to help create the spaces where memories are made.

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Frequently Asked Questions

Who is responsible for the operational management of Hotel Held?

The operational management of the 4-star superior hotel lies entirely with the owner family Held, who currently run the business in the third generation.

In which year was the hotel originally built?

The original hotel building was constructed in 1973 in Fügen in the Zillertal valley and, over the following decades, was brought up to its current standard through several structural extensions and modernisations.

Which technical systems does Hotel Held use for renewable energy?

The hotel is heated by the Binderholz biomass heating plant using untreated natural fuel: hot water is carried through insulated pipes to the heating system and domestic hot water, returns after releasing its heat, and a large photovoltaic system generates the hotel's own electricity.

Does Hotel Held source food from regional producers?

Yes, the hotel kitchen's procurement strategy focuses on short supply routes. Hay-milk products, eggs, cheese and meat products are sourced directly from farms and dairies in the Zillertal valley.