HOTEL SEELAND*** Goldegger Str.114 | 3100 St. Pölten-Waitzendorf | Tel: +43 (0)2742 36 24 61-0E-Mail: <This e-mail address is protected against spam bots, you have to activate JavaScript in your browser to see it.>

It started 1985..

In 1985 the miller Leopold Seeland, my great-grandfather, purchased an agricultural property with a small village inn, when he had been forced to give up his job for health reasons. At that time tilling and harvesting the fields provided a life-sustaining income. The village guesthouse was only able to provide an ancillary income.
It started 1985..

In the course of time the habits and needs of the St. Pölten citizens changed. They made excursions into the surrounding areas and hiked across the ‘Stille Tal’ to the Ausflugsgasthaus Seeland, where on Sundays breaded fried chicken was served.
In 1960 – in its 3rd generation – renovation and refurbishment work needed to be started. Managing the farmstead faded increasingly into the background, although looking after the farm animals was what provided the basis for the upkeep of the pub.  The home-made Leber-and Blutwürste sausages along with the spicy Liptauer cheese spread were well-known in the town.  As was the sweet pastry ‘Seeland – Nussroulade’, which enjoyed renown well beyond the town.

Incidentally, these dishes are still served in the restaurant today. Between 1973 and 1975 due to the increasing number of guests, the entrance area was moved and the inn extended. A few years later in 1979 an extension was built, and the inn was turned into a guesthouse with 18 rooms.

To keep up with development in the town and with increasing requirements – St.Pölten was made state capital in 1986 – and in the knowledge that the guesthouse was too small – now in its 4th generation – the former solitary hotel with 80 beds was set-up in the new state capital. Renovation and extension work became much talked about, and so planning seminar rooms became necessary for its continued existence.
In 2010 the Hotel Seeland was refitted with a completely new and modern look, with contemporary, barrier-free access. An outdoor seminar- and guest garden completed the seminar- and gastronomic range on offer. The tradition is set to continue into a 5th generation too – son Klaus is ready to go.