The highest standards in every detail. This claim is taken literally at hotel Andaz Vienna Am Belvedere. It starts with the aspiring architecture that elevates the lobby area of the hotel above the surrounding treetops. This is demonstrated in the exceptional service and the sophisticated furnishing of the rooms and suites.
Right next to PARKAPARTMENTS AM BELVEDERE, SIGNA, together with the Hyatt Group, built the boutique hotel ANdAZ Vienna Am Belvedere, which opened in April 2019.
The ANdAZ Vienna Am Belvedere hotel – along with the PARKAPARTMENTS AM BELVEDERE – was designed by star architect and Pritzker Prize-winner Renzo Piano and has 303 rooms, a 2,200 m² conference area (including a 700 m² function room equipped with state-of-the-art event technology and suitable for a variety of uses), a fitness area, a restaurant, an eatery, a lounge bar and a rooftop bar on the 16th floor – at a height of 60 metres, this is quite literally a ‘highlight’ with a fabulous panoramic view of all of Vienna and beyond, including Vienna’s local mountains in the eastern foothills of the Alps and extending deep into the Marchfeld and the Weinviertel.
ANdAZ Vienna Am Belvedere is inspired by Prince Eugene of Savoy, the patron of the legendary Belvedere Palace and one of Austria’s great historic personalities. For anyone who loves the urban lifestyle – whether from Austria or abroad – and who has an appreciation of contemporary architecture, art, fashion and culinary delights, this new addition is a place to encounter Vienna’s culture.
At a height of 60 metres, the Rooftop Bar Aurora is a special highlight of the building: the bar team serves extraordinary cocktail creations above the rooftops of Vienna. In the Eugen21 restaurant – named after Prince Eugene of Savoy, who was once the most important military commander of the Habsburg Empire – guests can get an idea of how the former conqueror would have lived and dined in the 21st century. The kitchen team uses a combination of classic and modern tavern cuisine featuring mainly local and regional ingredients that have made their way to the here and now with the help of new cooking techniques and more intense flavours.