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A hotel rooted in history

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Altogether, the hotel encompasses 36 rooms and one suite, the Elbe-Suite with a beautiful view over the river Elbe. Of course, all the rooms and the suite are equipped with the latest amenities. The hotel’s Schlossrestaurant serves typical German food, all made of local and regional produce. The menu also includes a selection of exclusive dishes and meals.

The Schlossgarten is the perfect venue to enjoy your meal when the weather is fine. The Tanzhaus (dance house) and the Fontane cellar offer distraction after a day of sightseeing or a stressful business schedule. The hotel guest may also find relaxation in the hotel’s spa, enjoy some relaxing beauty treatments, the saunas or the swimming pool. Of course, you do not have to miss out on your regular fitness training.

“We are popular among both tourists and business guests,” says owner Melanie Busse. Her family has been living in Tangermünde for decades, and her grandfather used to run the first guest house and hotel of Tangermünde, called Schwarzer Adler. The Busse family acquired the Schlosshotel in 1999 and started a comprehensive renovation program.

“Our business guests appreciate the special packages we offer and that we take on the organisation of the social program. We are located in such a beautiful area that we are able to offer all kinds of trips and opportunities from rubber boat trips on the Elbe to archery through to city walks and shopping trips. Our hotel is embedded in beautiful natural scenery, provides a historical spirit and is close to the famous Kaisertherme. This makes us the ideal business venue with a positive and motivating spirit and last but not least, the needed quietness.” The strategy is paying off. Around 40% of the hotel guests are business guests.

Ringhotel Schloss Tangermünde regularly exhibits at the ITB, in cooperation with the Ringhotel group, to present its offer to an international and professional audience. Thanks to the local and regional companies, the hotel enjoys an increasing number of foreign guests, for example, from France, England or Spain.

“We lay great emphasis on individual service,” says Ms. Busse. “Due to increasing price pressure, more and more hotels prefer to work with temporary workers. We do not do that. We want our employees to identify with our hotel and with our philosophy. We invest much in training in order to enhance their motivation and skills. All our 30 staff members are well-educated and try to make our guests feel at home with us. We want everybody at our hotel, our guests, our employees as well as our partners and supplier to feel at home with us.”

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