It stands for tradition and luxury: The Hotel “Four Seasons” on Hamburg’s Binnenalster is 125 years old. There will be celebrations in the coming months – but the focus is on the future.
The Hamburg luxury hotel “Four Seasons” celebrates its 125th anniversary on Thursday (February 24). Various campaigns are planned for the coming months, says hotel manager Ingo Peters.
In May, for example, there will be a gala event with around 500 invited guests. In addition, the Norddeutscher Rundfunk broadcasts a film about the history of the traditional company.
Founder Friedrich Haerlin bought the narrow hotel with eleven rooms on February 24, 1897. In the decades that followed, the complex on the Binnenalster was expanded several times. Today the building has 160 rooms, seven restaurants and two bars.
Highest possible quality
Peters explained that the philosophy of Haerlin and his son was always to offer guests the highest possible quality and to be innovative. Among other things, the founders established a modern call system for room service and a late-night restaurant with dancing. This legacy has been carried on.
This year the redesign of the Presidential Suite is pending. In addition to the entrance area, the in-house wine cellar was recently renovated, among other things. A good 100,000 bottles of red wine, white wine and champagne worth around 2.5 million euros are stored there on around 500 square meters. According to the hotel, it is one of the three largest hotel wine cellars in Europe.
“We are always doing something, and there will always be new projects. The moment we stand still, we go back – and the competition doesn’t sleep,” said Peters, who is celebrating his 25th year as hotel director this year. Experts voted the five-star hotel, along with Schloss Elmau in Upper Bavaria, as the best grand hotel in Germany last fall.
Source: Stern
Jane Stock is a technology author, who has written for 24 Hours World. She writes about the latest in technology news and trends, and is always on the lookout for new and innovative ways to improve his audience’s experience.
